Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.

Martha Stewart Living, December 2002


Recipe Summary

Makes one 8 1/2-inch torte


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.

  • In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.

  • In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.

  • Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.