CHOCOLATE TORTE

1. Preheat oven to 425 degrees. Make a water bath using a pan that is at least 2 inches deep and 10 inches around, or use a roasting pan. I happen to have a half-sheet cake pan that I always use for my water baths. Regardless of what pan you use, fill it with 1-inch of water, and place it in the oven while the oven preheats. I heat the water first on the stove, then add it to the pan. Prep an 8-inch springform pan, by lining the bottom with a round of parchment paper, and buttering the paper and the insides of the pan.
2. Melt the butter & chocolate: Add 1 1/4 cups of water to the double boiler well, and secure it to the bottom plate on your stand mixer. Place the metal bowl inside of the well. Break up the chocolate and add the chocolate and butter to the bowl. Add the balloon whisk attachment to your stand mixer. Plug in and turn on the double boiler. Allow the chocolate and butter to partially melt. Turn your mixer on low and give the mixture a couple of stirs and turn it off. Wait a few seconds and turn the mixer back on low, stirring the chocolate-butter mixture until it’s completely melted and smooth. Turn off the double boiler. Transfer the melted chocolate mixture to a medium bowl and set aside. Wash the bowl and return it to the well. 
3. Mix the eggs: Add the eggs to the double boiler bowl. Turn on the double boiler. Turn the mixer to low speed and whisk the eggs until they are warm and frothy. Turn off the double boiler. Turn the mixer on high and whisk the eggs for 5 to 6 minutes until they are tripled in volume and light and billowy in color. Remove the metal bowl from the well.
4. Fold the two together: Transfer one half of the chocolate mixture into the whipped eggs. Using a spatula gently fold the chocolate into the eggs, by going under the eggs with your spatula, then up the side of the bowl. Make sure the heavy chocolate mixture is combined with the egg mixture. However,  there should be a few streaks of the egg mixture remaining. Repeat with the second half of the chocolate mixture.
5. Bake: Transfer the mixture to the prepared 8-inch springform pan. Place the pan in the hot water bath. Bake for 5 minutes. Place a buttered piece of foil over the pan and bake for exactly 10 minutes. The torte mixture will be wobbly, so don’t be alarmed. 
6. Cool: Remove the torte from the oven. Gently remove the foil from around the pan, then dry the sides and bottom of the pan with a towel, if needed. Allow the torte to cool for 45 minutes.
7. Refrigerate: Place a piece of plastic wrap securely over the torte. Refrigerate at least 3 hours or until firm. I prefer overnight.  
8. Un-mold the torte: Use a serving plate that has a flat center of at least 8 inches. Cover the plate with buttered plastic wrap. Run a thin metal spatula around the sides of the torte, then release the sides of the pan. Place the plastic wrapped plate on top of the torte and invert the torte onto it. Slightly heat the bottom of the pan with a hot blow dryer and remove it. Peel off the piece of parchment paper. Invert the torte on the serving plate.  
9. To serve: This torte is the most mousse-like and delicious when served at room temperature. Use a sharp thin knife to slice the torte, dipping the knife in hot water and wiping clean between cuts. Serve with the strawberry compote and whipped cream with this recipe or your favorite topping.
10. Refrigerate the torte for up to 2 weeks, but do not freeze. Allow the torte to set out of the refrigerator for about 30 minutes before serving. 

STRAWBERRY COMPOTE

1. Add all ingredients except for the vanilla to a medium saucepan. Bring to a boil over medium heat while stirring constantly. Cook until the mixture has thickened, about 3 to 4 minutes. Mix in the vanilla. 
2. Using a potato masher, mash about two thirds of the strawberries. Transfer the mixture to a bowl, cover and refrigerate until ready to use.