Oblivion Chocolate Truffle Torte

Oh Chocolate. Oblivion Chocolate Truffle Torte is the wrong name for this torte, it should probably be called punch in the mouth chocolate torte. This torte is for the chocolate lover, you really taste chocolate once it begins to melt in your mouth, with this torte you skip the step of letting it melt and are hit with intense flavor.

Ingredients:

• 16 ounces of semi-sweet chocolate (bitter sweet will work too if you want dark chocolate)
• 1 cup (2 sticks) unsalted butter
• 6 large eggs

1. In a double boiler (glass bowl set over boiling water) combine the chocolate and butter. It's really important that the bottom of the bowl doesn't touch the water or else the chocolate is more likely to burn. Burnt chocolate makes for a sad day.
2. While the chocolate is melting in another double boiled (in this case the water should just be simmer) beat the eggs until warm to the touch. It is important that you are constantly stirring or else the eggs will curdle.
   
3. Remove from the heat and beat until triple in volume and soft peaks form when the beater is raised (about 5 minutes)
   
4. Using the a large wire whisk fold 1/3 of the eggs into the chocolate (always eggs into chocolate never other way around) until there are no streaks. Continue with the rest until there are no streaks.
5. Pour into a prepared spring form pan and place in a water bath.
6. Bake at 425 degrees for five minutes, then loosely cover with a buttered foil and bake for 10 minutes.
   
7. Let cool for 45 minutes on a rack and then cover with plastic and refrigerate until very firm for about 3 hours.

Before serving allow to come back to room temperature and enjoy, if served chilled the texture is like a dense fudge so either way it's delicious.