Made this for my GF daughter and son. It is a very rich dessert, very chocolatey. Some suggestions for those who said it had an eggy taste. You must incorporate the eggs well and I temper the eggs so that they don't scramble. What I do is to add a little of the warm sugar water to the eggs so they don't scramble. Then I fold in already beaten egg whites whipped to soft peak stage. Bake in a spring form pan greased well and line the bottom with greased parchment paper. Cover the outside bottom and up the sides of the pan with foil. You do not have to rest the pan in water. You can add a pan of boiling water on the bottom of the oven. Bake just till done and wiggly in the center. This will achieve the most perfect result for creaminess. DO NOT cook till set as the torte will be very dry. Cool on counter top and then refrigerate overnight. I have made this using bittersweet, semisweet, and milk chocolate. My family's consensus was that the combo of semi and milk tasted the best as it was a little less intense of a chocolate flavor. I have also made this torte sugar-free by substituting Splenda for the sugar. The flavor combinations are endless....any liquor you want, any extract you might like too!! If you don't have chocolate chips or chocolate squares, this can be made with cocoa powder. The texture will be different. It will be less fudge-like and more cakey but still delicious!! If you love chocolate, this is the dessert for you!!! It is basically a fool-proof dessert!
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Made this for my GF daughter and son. It is a very rich dessert, very chocolatey. Some...