CHEF CHRIS VIZZINA'S Flourless chocolate torte with fresh strawberries,mint and basalmic reduction
1/2 pound cut into 1/2in cubes ,plus1/2 teaspoon 1lb semi sweet chocolate roughly chopped
1/4 cup amaretto
8 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Preheat oven to 325
Using 1/2 teaspoon of butter,grease springform pan,line with parchment paper,cover bottom with foil, place in a deep pan,roasting pan,bring medium sauce pan of water to boil .
Melt butter and chocolate , ( amaretto) in mixing bowl over simmering pan of water, stir constantly for five minutes until creamy
Combine eggs,sugar,salt in large bowl and beat until frothy almost, doubles in volume,med to stiff peaks,fold 1/3 of egg mixture into chocolate, continue this process until egg mixture is completely mixed.
Pour batter into pan , pour enough of the billing water into pan until its halfway up the side of the cake pan. Cook until it rises and is set about 40 to 45 minutes,remove place on wire rack to cool,remove cake from roasting pan remove foil and cover and refrigerate overnight.
Remove cake refrigerator about 30 min before,serving. Invert on to plate. Garnish with confectioners sugar, strawberries and basalmic reduction if desired.
1720 Valley View Drive