How to change a life, Chocolate Edition.

I'm not a #foodstragrammer (sadly, not that talented). But I do have one party trick.

Two weeks ago, my dear friend (and only Algophone neighbor) turned 46. I checked and I'm allowed to write that on public forums. For her birthday I dusted off my party trick and it got me such attention I'm sharing it with all of you. Because if you like chocolate, you need this in your life. And if you don't like chocolate, I'm not sure I trust your judgement. Try this and you might.

This cake I call: a flourless chocolate torte. Aptly named in order to maximize how fancy it sounds (also, I love saying torte). Torte, Torte, Torte.

To make it you need: 1 8" cake pan, buttered. I have watched (and related) to #nailedit too many times to not heed the advice of famed judges and always add a bit of wax paper (also buttered) to the bottom of the pan.

To make this melt 200gr (essentially a large chocolate bar) of high-quality dark chocolate. I use 64%.

1/4 tsp of salt

113gr melted butter (1/2 cup)

*when these are melted together (either using a double boiler or microwaving the chopped chocolate in 15second bursts until liquid then stirring in the butter) add:

1/2c of sugar

6 eggs (yes, 6).

1/2 cup dutch press cocoa powder

That's it. That's the easiest cake you're ever going to make. If you're feeling fancy,you can grate orange zest, or lemon zest, or add a few tsps of espresso.... I'm usually too under the gun for this.

Put the batter in the pan, cook it for 25-30 min at cake temperature. I add a pan of water in the oven so the cake is extra wet.

If you're feeling crazy, make a ganache. This is 2 parts chocolate 1 part cream (35% mf let's not be stingy...), melted together. Ladies, you won't be disappointed. I just ate about 1/2c of ganache which basically tastes like the inside of a Lindor truffle.

I put shaved almonds on the top, and raspberries (I'm finally allowed to buy them as they are in season). And gold powder which I told my daughter was fairy dust (she was amazed).

Favouite recipes, please. I'm thinking I need to expand my repertoire.