SUSIE Q:
I am back. This recipe is called "TORTA DIVINA".
Like the other it is baked in a 8 inch cake pan in a BAIN MARIE.

Torta Divina

1/2 cup sugar
1/2 cup water
1 stick butter, softened.
12 oz semi-sweet or bittersweet chocolate, chopped in 1/4 inch pieces.
1/3 cup sweet liqueur such as Cointreau or Chambord
6, large eggs
1 cup heavy whipping cream
2 Tbsp sugar
1/2 pint basket fresh raspberries (optional).

Set rack at middle level and pre-heat to 325 degree oven.

Combine sugar and water in a saucepan and bring to a boil over low heat, be sure all sugar crystals are dissolved.

Remove pan from heat and mix in butter and chocolate; allow to stand 5 minutes.

Whisk smooth. Whisk in liqueur, then eggs 1 at a time into the chocolate mixture. Be careful not to over mix. Pour batter into baking pan and place in a roasting pan with a 1 inch warm water in it.

Bake approx 45 minutes until dessert is set and slightly dry on the surface. Remove pan from roasting pan.

Cool to room temperature, then cover with plastic wrap. Refrigerate dessert till chilled.

To unmold run a thin knife around cake between pan sides and cake, then and then pass bottom of pan over low burner heat for no more than 10 seconds. Invert onto a platter.

To finish, whip the cream with the sugar till it holds soft peaks. Spread the cream over top and decorate top with raspberries. ENJOY!!!

THIS CONCLUDES YOUR 3 FLOURLESS CHOCOLATE RECIPES.
~Chef Dunask.