Forepaugh’s Restaurant
(Annie D. – see notes at bottom)

1 ¼ c. semisweet chocolate chips
7 oz. (1 ¾ sticks) butter
7 eggs, separated
¾ c. sugar plus 2 tbsp. sugar, divided
1 tbsp. Grand Marnier
½ tsp. orange extract

Chocolate Chantilly Icing:

1 ¼ c. semisweet chocolate
4 c. whipped cream (from 2 c. heavy cream)
Powdered Sugar

Preheat oven to 350 degrees.

Melt chocolate chips and butter together, stirring until smooth; set aside. In a mixer, whip the egg yolks and ¾ cup of the sugar until tripled in size. Slowly add Grand Marnier and extract. Add chocolate mixture and whip.

With clean beaters, whip the egg whites and the remaining 2 tablespoons sugar until stiff peaks forms; fold into chocolate mixture. Pour into a 9-inch springform pan that has been buttered and floured. Bake 35 minutes. Cool. Top with Chantilly icing.

Chantilly Icing: Melt the chocolate chips and cool tem. Fold cooled chocolate into whipped cream in three stages. (I added powdered sugar to the cream when I whipped it.) Spread over torte. Makes 12 serving.

*Annie’s Notes: Don’t worry when the torte falls after you take it out of the oven – that’s what is supposed to happen. Also – there really is no flour in this recipe.