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Flourless Mocha Torte Recipe from Grand Floridian


1 cup semisweet chocolate (or an 8-ounce block)
2 tablespoons brewed coffee
4 eggs
2 egg yolks
2 tablespoons granulated sugar
½ cup heavy cream, whipped

Yield: 6 servings


Preheat oven to 225°. In a double boiler, melt chocolate and coffee together, stirring constantly. Remove from heat and let cool to room temperature.

In a mixing bowl, beat together eggs, egg yolks, & sugar. Place mixture over low heat in the top of a double boiler and whisk to dissolve sugar. (Do not cook the eggs!) Return the mixture to the bowl and whip with an electric mixer until stiff ribbons form (this can take 30 minutes). Fold one third of the egg mixture into the chocolate mixture, then another third, then the last third. Finally, fold in the whipped cream a third at a time.

Bake in greased Teflon molds or a greased torte pan for about 1 hour, or until a toothpick inserted in the center comes out clean.



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