Easy Chocolate Moose Torte

The beauty of this recipe, it uses no flour. Not only is it kosher, but you don’t have to worry about it deflating or being to dry. It’s basically steamed. Because it is a moose, it is extremely moist and chocolaty.

6 ounces bittersweet chocolate, finely chopped
6 1/2 ounces unsweetened chocolate, finely chopped
3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
2/3 cup water (5 ounces)
6 ounces softened butter
6 eggs
1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
Preheat the oven to 350 degrees F.

Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.

Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.

Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.

Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. This is where the steaming comes in. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.

Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.

Decoration: Dust with powdered sugar, or create chocolate florettes using "tempered" chocolate to cool into your favorite shapes. Or garnish with simple fruit (e.g., raspberries) and/or whipped cream or ice cream (vanilla)