Chocolate Oblivion Truffle Torte
* see note
Melt chocolate and butter in double boiler, stirring until smooth. In another double boiler, heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat until triple in volume and soft peaks form when the beater is raised, about 5 minutes. Using a wire whisk or rubber spatula, fold 1/2 the eggs into the chocolate until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Scrape into prepared pan. Set
the pan in the larger pan and surround it with 1 inch of very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. The cake will look soft, but this is as it should be. Let the cake cool on a rack 45 minutes. Cover and refrigerate until very firm, about 3 hours.
Preheat oven to 425. Butter an 8-inch springform pan. Line the bottom with buttered parchment or waxed paper. Wrap the outside of the pan with a double layer of foil. Place in a large roasting pan.
* If using Lindt Courante or other bittersweet chocolate, use 1/3 cup sugar as directed in the recipe, but if you are using Tobler extra bittersweet or other extra bittersweet chocolate, use 3 tablespoons sugar instead of 1/3 cup.