954. Black Beast Chocolate Torte

This is one of the few examples where flourless does not signify deprivation of goodiness. Quite the contrary. The absence of flour in this torte makes it off-the-charts decadent, with an acute chocolatiness, all accentuated much more so with the mascarpone frosting. Do not skip the fresh berries as this gives a much needed fresh balance against the dense decadent chocolate.
Should you like a somewhat lighter touch, do not compromise on the chocolate torte itself; instead, give up the mascarpone frosting and replace it with a lightly whipped cream. Keep the fresh berries, of course.
Adapted from one of my favorite blogs here.

Ingredients:

For the torte:
1 cup water
3/4 cup sugar
1/2 cup butter
500g dark chocolate
6 large eggs

For the ganache:
1 cup whipping cream
200g dark chocolate

Mascarpone frosting:
250g mascarpone
1 tsp vanilla
1/2 cup powder sugar, sifted
1/2 cup whipping cream

Mixed fresh berries, to top

Method:

For the torte: Preheat oven to 350F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended.
Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
For mascarpone frosting: whip together the mascarpone, vanilla, sifted sugar, and whipping cream until thick and speadable. Spread over the set ganache within an inch of the border. Load the fresh berried over the frosting and finish off with a final dusting of powdered sugar.

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