Easy, Decadent, Incredibly Chocolatey Chocolate Torte Gluten Fre - cooking recipe

Ingredients

8 ounces semisweet chocolate (Baker's is fine, but go wild if you want)
8 ounces salted butter
1 cup sugar
2 teaspoons vanilla extract (this cannot be imitation. Trust me!)
4 large eggs

Preparation

Preheat oven to 350 f.
Butter at 9\" round cake pan, line the bottom with a round of parchment paper cut to fit, butter the paper and dust the pan with cocoa powder, shake out excess.
Place broken up chocolate and melt with the butter in a heavy saucepan over lowest possible heat & cover. Or, you can place the pan in another pan containing simmering water. Remove cover when partially melted & stir. When fully melted, remove from heat and stir in sugar, stirring until no sugar granules are visible. Add the eggs one at a time, whisking after each addition. Pour into pan and place in a jelly roll pan, adding a small amount of hot water. Bake about 1 hour. Remove from the oven and let cool. REFRIGERATE OVERNIGHT.
Run a sharp knife around the rim, place a cake plate or cutting board over the top of the pan, and turn it over, bang several times if you need to dislodge the cake.
Let stand for 30-45 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round.
You can serve the whipped cream on the side. I spread all of it (I usually whip 2 cups) in a thick layer, as thick as the torte, on the torte. It looks spectacular! If you do this, refrigerate the iced torte.
If you don't ice, sprinkle the entire top with cocoa powder. Sometimes, the top can look a little messy, but this makes it look beautiful.
Easy? The best things are.