Tiny Chocolate Torte with Salted Ganache

Say hello to your new sinfully rich dinner-party standby. (Bonus: It's gluten-free.)

ingredients

1/4 cup butter
4 ounces bittersweet or semisweet chocolate, chopped
2 eggs
2 tablespoons granulated sugar
1/2 teaspoon vanilla
2 tablespoons whipping cream
1 1/2 ounces bittersweet or semisweet chocolate, chopped
pinch Fleur de Sel 

directions

Preheat oven to 350 degrees. Lightly grease a 6x3-inch springform pan. Line bottom with parchment paper; grease again. Set pan in a 15x10x1-inch baking pan; set aside. 2. In a medium bowl, microwave butter and 4 ounces chocolate on 50% power (medium) in 30-second increments, stirring each time, until mixture is smooth. Set aside.

In a medium bowl, microwave butter and 4 ounces chocolate on 50% power (medium) in 30-second increments, stirring each time, until mixture is smooth. Set aside.

In another bowl, beat eggs and sugar with an electric mixer on medium to high speed for 5 minutes; mixture should be light, airy and pale yellow. Beat in vanilla. Fold egg mixture into chocolate mixture one-third at a time until well combined. Spoon batter into prepared pan.

Bake for 17 to 20 minutes or until set. Cool in pan for 30 minutes; unmold onto a platter. Meanwhile, for ganache, bring cream to just boiling in a small saucepan over medium-high heat. (This will happen quickly.) Remove from heat. Add 11/2 ounces chocolate, but do not stir. Let stand 5 minutes. Add a pinch of Fleur de Sel. Stir until smooth. Spread ganache on the cooled cake.

nutrition facts
(Tiny Chocolate Torte with Salted Ganache)

Servings Per Recipe 8, Monounsaturated fat (g) 5, Potassium (mg) 125, carb. (g) 14, sodium (mg) 139, sat. fat (g) 9, Cobalamin (Vit. B12) (µg) 0, chol. (mg) 67, Folate (µg) 6, Fat, total (g) 16, Pyridoxine (Vit. B6) (mg) 0, cal. (kcal) 193, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 0, vit. A (IU) 306, pro. (g) 3, sugar (g) 11, fiber (g) 2, Trans fatty acid (g) 0, iron (mg) 2, Polyunsaturated fat (g) 1, calcium (mg) 21