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Flourless Chocolate Torte

• 8 oz dark chocolate couverture

• 4 oz. milk chocolate couverture

• 1/2 lb. butter, cut into pieces

• 6 eggs

  1. Melt chocolate and butter in a bowl over a double boiler. Incorporate the eggs one at a time, stirring each egg in completely before the next addition.
  2. Line a 8” square baking pan with parchment paper and pour mixture into pan and cover w/ aluminum foil.
  3. Bake in a water bath at 350 degrees for 40 - 45 minutes. The torte should still be a big jiggly in the middle (think cheesecake or crème brulee). Take cover off and let cool at room temperature. Cut as desired.  * Pro-Tip: cut the torte cold and let it come to room temperature before serving!