|Author||Chef Luke Palladino|
This chocolate tort, made with rich, creamy Plugrá butter, is perfect served with your favorite gelato or fresh whipped cream.
Melt chocolate and butter over a bain-marie. Remove from heat when completely melted and smooth. Beat eggs and 1/3 cup sugar to thick ribbons. Heat remaining sugar and enough water to moisten over low heat until clear. Pour hot syrup into chocolate, combine and cool ten minutes. Add chocolate mixture to eggs, beating at medium speed a little at a time until just incorporated. Pour into flexi moulds or disposable aluminum moulds. Place moulds into a roasting pan and cook in a hot water bath at 300°F for approximately 25 minutes or until they set in the center. Let cool completely before turning out of moulds. Once turned out of moulds, let sit one hour at room temperature before serving. Place on a cool plate. Garnish with your favorite gelato or freshly whipped cream.