In honor of The BRAVO! Way: Building a Southern Restaurant Dynasty book tour with Dawn Dugle, we wanted to share one of the recipes Chef Dan Blumenthal shared with her in the book: our infamous Chocolate Torte. Now you can have this melt-in-your-mouth goodness at home! Make it a tradition you share around the table with family and friends, just the way we envisioned it.

Flourless Chocolate Torte

19 oz.     semi-sweet chocolate, good quality

6 ea.     large eggs, room temperature

8 oz.     heavy whipping cream

Directions: Prepare a 10″ false-bottom pan with a wax paper circle on the bottom and spray with pan release. Cover the bottom of your pan with foil so it doesn’t take on water. Preheat your oven to 300 degrees F.

Place the chocolate in a plastic bowl and melt in the microwave; or melt in a metal bowl over a double boiler on the stove. Whip the cream to soft peaks in a mixer, then remove from the bowl and reserve in another metal or glass bowl. Place the eggs in a mixer bowl and whip on high speed until the eggs gain enough volume to reach the top of the bowl (about 5-10 minutes.)

Pour the melted chocolate into a large metal bowl. Fold the whipped eggs in two batches into the chocolate. Lastly, fold in the whipped cream. Pour the batter into your prepared 10″ pan. Make sure your foil is tight and place the pan in a 1″ deep hot water bath in your 300 degree oven.

Bake for 20 minutes or until set. Allow to cool completely. Dust the top with cocoa or powdered sugar. Cut into quarters, then cut each quarter into thirds or fourths as desired.

SERVES 12 TO 16

If you like chocolate, well, this is the perfect dessert. If not, no need to even bother. It’s gluten-free and not too sweet, with no added sugar, so it’s definitely a crowd-pleaser.