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Flourless Chocolate Torte with Coffee Liqueur
Serves 16

3/4 cup sugar granulated
3/4 cup water
6 ounces unsalted butter
18 ounces semi-sweet chocolate
9 eggs
1/2 cup coffee liqueur
1 cup heavy cream
2 tablespoons sugar
3 ounces semi-sweet chocolate chips

Preheat oven to 325 degrees and set rack in the middle of the oven.
Butter a 10-inch round pan and line the bottom with wax paper.
Butter the paper. Combine the sugar and water in a medium saucepan
and bring to a boil over low heat, stirring occasionally to make
sure that all of the sugar dissolves. Remove the syrup from the
heat and stir in the butter and chocolate and allow to stand for
5 minutes. Whisk smooth and eggs one at a time and then add the
liqueur. Pour the batter into the pan and place in a shallow pan
of hot water. Bake in the hot water bath for about 45 minutes,
until set and slightly dry on the surface. Cool to room temperature
in the pan and cover with plastic wrap. Refrigerate dessert in the
pan. To remove from mold, run a knife between the dessert and the
pan and pass the bottom of the pan over heat or in a hot water bath
to help release the dessert. Invert onto a platter. To finish, whip
the cream with the sugar until it holds a soft peak and chill well.
Spread or pipe the whipped cream over the top of the dessert. Melt
the chocolate and place in a non-pleated plastic bag. Snip the
corner of the bag and streak the top of the dessert with the


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