Alice Medrich

Diabolo

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Preparation info
  • Serves

    10–12

    • Difficulty

      Easy

Appears in
top 1000Cocolat: Extraordinary Chocolate Desserts
Cocolat

By Alice Medrich

Published 1990

  • About

Torte tastes but if baked at least one day ahead.

Ingredients

  • 6 ounces semisweet or bittersweet chocolate
  • 6 ounces sweet butter
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Method

  1. Preheat oven to 375°. Line bottom of 8 × 3-inch springform pan with parchment or waxed paper.
  2. Melt chocolate and butter in small bowl placed in barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%)