Flourless Chocolate Torte with Balsamic Mascarpone Cream (Azamara)

2 2/3 cups semisweet chocolate chips (16 ounces), divided

1 cup unsalted butter, divided

1/4 cup unsweetened cocoa powder, sifted

1 teaspoon vanilla extract

5 large eggs

1 cup sugar

1 tsp salt

2 cups mascarpone cheese

1 tbsp Balsamic Glace*

1⁄2 tsp Vanilla essence

Little sugar

Mix well and set aside.

* Purchase or make your own reduction using high quality balsamic vinegar.

Preheat the oven to 350F and butter a 9′′ spring form pan. Cover the bottom of the pan with parchment, and butter the parchment.

Combine 1 2/3 cups chocolate chips with 3/4 cup butter in a saucepan. Melt over low heat until completely smooth. Whisk in the cocoa powder and vanilla, and let cool for at least 10 minutes.

While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 tsp salt and mix on high until very thick, about 6 minutes. Carefully fold in the chocolate mixture, and pour the batter into the prepared pan.

Bake for 42-45 minutes. The center will fall, and edges will remain lofty. Let the cake cool in the pan for an hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate, and remove the parchment. Let cool completely.

Cut in desired shape, top with a bit of Balsamic Mascarpone Cream and enjoy!