Double Espresso Chocolate Torte

Preheat oven to 225° (105°C)

Butter a 10-inch spring form pan and line bottom and sides with parchment paper.

Place chopped chocolate in a large bowl or in the bowl of an electric mixer fitted with whish attachment.

Heat cream and butter together just to a simmer. Pour cream mixture over chocolate and let sit 1 minute. Whisk together until smooth.

Whisk together eggs, eggs sugar and liqueur and pour into chocolate mixture.

Blend thoroughly, scraping the bottom of the bowl occasionally.

Do not whip on high speed. Pour into spring form pan and bake for 2 to 2 ½ hours, until edges are set and centre is still slightly soft.

Allow to cool at room temperature.

Leaving torte in its pan, refrigerate overnight before cutting. Serve with Crème Anglaise.

In a small saucepot, heat cream and the scrapped seeds of the vanilla bean (and the pod for additional flavour) or vanilla extract.

Heat cream to scald (until it gets a skin on top) over medium heat.

In a bowl, whisk together egg yolks and sugar. A spoonful at a time, whisk a little hot cream into the egg mixture, whisking constantly, until all the cream is added.

Return pot to low heat and stir with a wooden spoon until the sauce coats the back of the spoon evenly, 4-6 minutes.

Strain and chill.