12 ounces chopped bittersweet or semi-sweet chocolate (the best chocolate you can find)
1-1/2 cups sugar
3/4 cup strong, hot coffee
1-1/2 cups softened butter, cut into quarter size pieces
Preheat oven to 300 degrees.
Process chopped chocolate in food processor about 30 seconds or until chocolate is finely chopped. Add sugar and process to blend. Slowly pour hot coffee in while processor is moving. Add butter pieces a few at a time, allowing it to fully blend. Add the eggs one at a time while the processor is idle and pulse for 15 seconds after each addition. Pour the batter into a well greased and parchment lined 9" springform pan. Place the pan inside a jelly roll pan to prevent any leakage onto your oven.
Bake at 300 degrees or until torte is ouffed and no longer appears loose. The torte will look very moist but will hold its shape when it is done. Lightly scrape the outside of the pan with a metal spatula to separate the torte from the pan. This will prevent the torte from tearing or separating as it cools. When torte has completely cooled, remove sides of pan and invert onto a plate or cardboard cake circle. Re-invert onto a serving dish. The torte should be chilled for at least 2 hours.
Your Flourless Chocolate Torte may be topped with ice cream, cherry topping, whipped cream or anything else you wish.