Instructions: Preheat oven to 350F (180C). Butter heavily an 8" (20cm) cake pan.

Melt the butter and chocolate over a double boiler, and set aside to cool. Separate the eggs and whisk half the sugar into the yolks, beating until the yolks appear almost white.

Beat the egg whites until fluffy, then add the remaining sugar and beat until stiff peaks form. Gently but thoroughly fold the anisette, coffee, vanilla, and eggs yolk mixture into the melted chocolate. Very gently fold in the whites. Pour into cake pan and bake immediately, for 20 minutes or until a toothpick inserted into center comes out dry and not covered in chocolate goo.

Serves 4. Or 2 gluttons. Or 1 real
chocolate lover.

This is a classic flourless chocolate torte, with a few small but effective additions. It is very dark and very, very rich. It will fall after you remove it from the oven, but if you keep it away from cold drafts (or better, let it cool in the warm oven with the oven door cracked open) it will fall marginally less.

Top with something simple: melted dark chocolate (of high quality) or a tart raspberry puree. It is heavenly served warm and divine served cold.

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