Chocolate Fudge Torte

We are 100!

Today is our 100th Post Birthday and we are celebrating in two ways. One, we are serving this very rich, delicious, decadent Chocolate Fudge Torte. And two, we are hosting a contest and giving away one of our favorite cook books, The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients by CCP Carole Bloom. For more information about the contest review the previous post entitled Our 100th Birthday Contest.

Chocolate Fudge Torte
Recipe from Rebecca (not sure where she got it)
Pictures by Caroline

Crust
1 package Oreos
2 oz. cold butter

Filling
5 oz. Unsweetened baking chocolate bar
2 sticks butter
½ cup cream
2 cups sugar (superfine bakers sugar works the fastest and best; or make your own by putting your sugar in a blender and mixing it until the grains become finer)
4 eggs and 1 egg yolk
1 tsp vanilla

Crust Directions:
1. Cover a 9 inch spring form pan with parchment paper.
2. Using a food processor, pulse half of the Oreo cookies and one ounce cold butter until coarse meal consistency. Spread evenly on the bottom of the spring form pan. Repeat with second half of Oreos and one ounce butter. (I don’t have a food processor, so I had to do smaller batches in my blender.)
3. Pour each half of crust into the pan and pat down well. Set aside.

Filling Directions:
1. Melt the chocolate and butter in a double boiler over medium heat. Add the cream and sugar and continue to cook for 15 to 20 minutes (closer to 30-40 if using regular sugar) or until the sugar is dissolved. Remove from heat and let stand for 10 minutes. (If you don’t have a double boiler, like me, just place a glass bowl on top of a pot with an inch or two of water, as seen in the above picture.)
2. In a medium bowl, using a mixer, mix the eggs and vanilla.
3. Add the warm chocolate mixture to the egg mixture and beat until smooth (be careful not to overbeat).
4. Pour chocolate/egg mixture over the crust.
5. Bake in a preheated 350° oven for 35-40 minutes or until the outside puffs slightly and the middle begins to firm up. Do not over bake; it will set up some more in the refrigerator.
6. Refrigerate for at least 4 hours. Dust with confectioners’ sugar and serve with whipped cream or vanilla ice cream. Note: this freezes well. Wrap in plastic and foil. When ready to serve, let thaw in refrigerator for several hours before serving.