6 oz dark chocolate, coarsely chopped
1/2 Cup butter, cubed
1/2 Cup sugar
4 large eggs
1-1/2 tsp Vanilla Paste
1/2 Cup Organic Cocoa Powder, Dutch Processed
1/3 Cup Irish Whiskey like Bushmill’s or Jameson’s
Preheat oven to 375°F. Grease an 8″ round baking pan, and then line the bottom of greased pan with a sheet of parchment paper cut to the proper size. Next, grease the parchment also.
Use a double boiler (or a saucepan in which a smaller stainless steel mixing bowl fits without touching bottom), bring an inch of water to a simmer. In the mixing bowl (or top double-boiler-pan), slowly melt together the dark chocolate and the butter, stirring until the mixture has become smooth and the two ingredients have fully combined. Remove pan from heat and mix in the sugar, stirring to dissolve. Whisk in the eggs, one at a time, beating after each addition until batter is smooth. Next, stir in the cocoa powder, vanilla paste, and Irish whiskey, continuing to stir until the batter is very well mixed.
Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick, inserted in the center, comes out reasonably clean with just a few crumbs. Note: this is one instance where a little bit under-done is preferred to over-done. Remove from oven and allow to cool in the pan, on a cooling rack, for at least 10 minutes. Carefully run a knife around the edge of the pan, and invert cooled cake onto a serving plate. Remove parchment paper from what is now the top of the dessert, and dust the torte with powdered sugar.