FLOURLESS CHOCOLATE TORTE ENJOY DAN:

                       FLOURLESS CHOCOLATE TORTE by CHEF DAN:

Serves 12

INGREDIENTS:

1-1/2-cups dark chocolate, 65% or higher, finely chopped

1-1/2-cups Kerryggold Irish butter

1-1/2-cups granulated sugar

7 eggs-at room temperature

1-teaspoon pure vanilla extract

1/4-teaspoon pure vanilla extract

1-1/2-tablespoons dark rum or expresso

3-cups fresh raspberries

1/2-cup whipped cream

DIRECTIONS: (PREHEAT THE OVEN TO 375 F)

1.   Grease and line a 9-inch springform pan with parchment paper.

2.   Grease again.

3.   Melt the chocolate and butter together in a double boiler.

4.   Melt until almost completely melted.

5.   Remove from heat and stir until smooth and totally melted.

6.   Add the eggs, one at a time, until fully combined between each addition.

7.   Continue to stir until the batter becomes thick, glossy and smooth.

8.   Stir in vanilla extract, almond extract and dark rum.

9.   Pour the batter into a prepared pan.

10  Bake 30-35-minutes, until the torte jiggles slightly in the middle, but is not completely set.

11  Let cool in the pan for 10 minutes.

12  Then unmold.

13  Dust with powdered sugar.

14  Cut into wedges and serve with fresh raspberries and whipped cream

ENJOY DAN:                              ENJOY LIFE AND EAT FLOURESS CAKE!!