Talkin’ torte

The torte? 'Twas a piece of cake to prepare.

Mix a cup of unsweetened cocoa and 1-1/4 cups sugar.


Melt 1-1/2 cups semisweet chocolate chips and half a pound of butter. Do not burn!

Chips & butterMelted cho. & butter

Crack 6 eggs. (yes, I'll sometimes bake this tidily.)


Whisk into bowl of cocoa and sugar.


Stir in the melted butter and chocolate.


Pour into well-buttered springform pan. (The recipe called for a lining of waxed paper on the bottom; parchment would also suffice; in their absence I buttered & PAM'ed really well.)

While it's baking at 350 for 35 minutes, lick the bowl.


Let it cool, then release from pan.

Create a ganache of 8 oz. whipping cream (from the carton, not can!), 8 oz. of bittersweet chocolate chips and 2 tablespoons butter. See those air bubbles? They'll need to be gently stirred out /and or popped after pouring.

After letting the ganache rest shortly to the desired consistency, pour over cooled torte. Use the back of a spoon for an even smooth spread. (And to remove tiny bubbles.)

Now the really fun part: Decorate!

I piped thickened ganache to conceal the bottom raw edge.

Created a triangular vase on the top using 3 squares of a chocolate truffle bar. (The bar happened to have dark chocolate on one side and white chocolate, which ain't even chocolate, you know, on the other.)

Snipped from the garden an array of little flowers — pink, yellow, white, red, purple — and a sprig of springy leaf.

Into the chocolate vase I delicately inserted each flower, then the finishing touch, a flowing path of tiny white blooms.

P.S. A few guests at the party thought they'd died and gone to heaven. And I received one marriage proposal.

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