8 ounces Ghirardelli semi-sweet chocolate, broken into pieces
8 ounces Ghirardelli 60% cacao bittersweet chocolate, broken into pieces
1 cup unsalted butter
6 large eggs
Preheat the oven to 425˚F. Thoroughly butter an 8-inch springform pan. Cut a circle of parchment the size of the springform pan and place in the bottom of the pan. Butter the parchment once it is in the bottom of the pan. Place heavy duty aluminum foil around the outside of the pan. Cut a circle slightly larger than the pan out of heavy duty aluminum foil. Butter one side of the aluminum foil and set aside.
Place a large metal bowl over a pot of hot water. The bottom of the metal bowl should not be touching the water. Place the chocolate and butter in the metal bowl and let stand, stirring occasionally, until smooth and melted. Take the bowl off the water and let cool for about 5 minutes.
Place a mixing bowl over a pot of simmering water. Place the eggs in the bowl, stirring constantly to prevent curdling, until just warm to the touch. Remove the mixing bowl with the eggs from the heat and beat with a mixer on a high speed until the eggs have tripled in volume and soft peaks form.
Fold half of the beaten eggs into the chocolate mixture with a rubber spatula until they are almost incorporated. Fold in the other half of the beaten eggs until no streaks remain. Make sure there is no chocolate left at the bottom of the bowl.
Place this mixture into the prepared springform pan. Place the springform pan into a larger pan filled with very hot water. Place in the oven and let bake for 5 minutes. Place the buttered aluminum foil circle loosely on top of the springform pan and let bake 10 minutes. Make sure the buttered side of the foil is facing down.
Once the cake is done baking, take the aluminum foil surrounding the pan off and let cool for 45 minutes. Cover the pan with plastic wrap and refrigerate for 3 hours.
Source: Katherine Evans
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon pure vanilla bean paste
6 egg yolks
Combine the cream and the sugar in a heavy saucepan. Add the vanilla bean paste and bring just to a boil over medium-low heat.
Whisk the egg yolks in a medium bowl. Whisk in the cream gradually, 1/4 cup at a time, to prevent curdling. Return the mixture to the saucepan and cook until thickened for about 5 minutes, stirring constantly. Strain into a bowl and refrigerate until chilled.
Serve with the chocolate torte.
Source: Katherine Evans