Chocolate torte

Can you improve on Chocolate?
Yes....Try this silky smooth Chocolate torte.
EASY recipe.

Ingredients :
Cooking chocolate with 50% cocoa - 1 and 1/2 cups
Heavy cream (like rich's) - 1 cup
Coffee powder (nescafe) - 1 tbsp mixed in 1 tbsp water
Eggs - 6
Powdered sugar - 1/2 cup
All purpose flour / maida - 1/4 cup
Butter to grease

Oven temperature : 200C

Method:
Preheat the oven for 10 minutes.

Keep 2 cups of water for boiling.

Line a 10 inch spring form cake tin, 3 times with aluminium foil. This will prevent water from entering inside.
Then grease the insides of the cake tin.
Keep a roasting pan / large plate with 1 inch sides which can accommodate the spring form ready.
(A pictorial explanation is given at the very end)

Break the cooking chocolate into small pieces.
Heat the cream till boiling point, while stirring continuously.
Add this to the broken chocolate and beat till you get a smooth cream.
Add the coffee mixture to this and beat again.
This is your ganache.

Whisk the eggs one at a time with the sugar and flour.
Once all the eggs are used up, beat for another 2 minutes till the mixture becomes nearly white and doubled.
Now add the hot ganache in batches to the egg mixture and beat well.
Pour into the prepared tray.

Place the aluminium lined spring form tin on top of the large plate.
Pour the boiling water into the large plate / tray till it is about 1 cm high.
Place this inside the preheated oven for 15 minutes.
After 15 minutes, it will be wobbly in the middle, but do not cook more than 15 minutes.

Take the tray out of the water bath and keep to cool.
Once it reaches room temperature, place inside the fridge overnight.
The next day remove from the spring form pan and invert to remove the aluminium foil.
Then re invert so that the good side is up.

Before slicing, place your knife in hot water, dry it and use it to get clean slices.

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Pictorial explanation of the spring form cake tin prep

Various equipments. Chopper, beater, cake tin, large plate and aluminium foil

Springform cake tin. The base is removable.

Cover the base with large sheets of aluminium foil thrice.

Fold the extra aluminium foil over the bottom of the base

Clip the top to the base

Now bring back the aluminium foil around the base.

This will prevent water from entering the cake tin.

Choose a large plate / frying pan which accommodates the cake tin.

Fill the bottom plate with boiling water.

Place the lined cake tin over this large plate filled with water.

Grease the insides of the cake tin. Pour the prepared torte batter in.