Ingredients

• 250 grams margarine or shortening
• 500 grams bittersweet chocolate
• 1/4 cup amaretto
• 8 large eggs
• 65 grams sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt

Directions

1. Heat oven to 165°C (325°F).
2. Grease 22cm springform pan. Cover bottom with parchment circle. Wrap outside with aluminum foil. Set round pan in large roasting pan.
3. Melt chocolate and margarine. Add amaretto.
4. In a mixing bowl, beat eggs, sugar, vanilla and salt until volume doubles.
5. Mix in two eggs at a time. Add next pair of eggs after the previous eggs are completely incorporated.
6. Pour batter into springform pan.
7. Pour hot water around the springform pan into the roasting pan until the water level is half the height of the springform pan.
8. Bake cake for 45 minutes.
9. Cool the torte overnight.
10. Remove the torte from the pan. Remove parchment circle from the bottom of the torte.

Garnish with confectioner’s sugar, crushed nuts, or melted chocolate and white chocolate streams.

Substitutions

For amaretto: orange liqueur, brandy, bourbon, or coffee liqueur.

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