Fran Bigelow’s Deep Chocolate Torte | Saveur

Name: Fran Bigelow’s Deep Chocolate Torte | Saveur
Ingredients: 1 lb. dark chocolate, preferably Cacao Barry Equateur (60 percent cacao) or Callebaut (56 percent cacao), finely chopped; 6 eggs; 1 ⁄ 4 cup sugar; 2 tbsp. Grand Marnier or other liqueur; 1 cup heavy cream; Cocoa for dusting

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Bigelow opened Fran's Chocolates in Seattle in 1982 and is an artisanal-chocolate pioneer. Her chocolates are made from an array of international beans.

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Ingredients

1 lb. dark chocolate, preferably Cacao Barry Equateur (60 percent cacao) or Callebaut (56 percent cacao), finely chopped
6 eggs
<sup>1</sup>⁄<sub>4</sub> cup sugar
2 tbsp. Grand Marnier or other liqueur
1 cup heavy cream
Cocoa for dusting