Flourless Chocolate Torte

Grease a 9" spring-form pan with the 1/2 tbs of butter & line the bottom with parchment paper round.

Cover pan underneath and along sides with foil and set in a roasting pan.

Combine chocolate, butter, and Kahlua in a double boiler over boiling water.

Melt the mixture, stirring constantly, until smooth and creamy about 5 minutes.

Meanwhile combine eggs, sugar, vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume about 5 - 10 minutes.

Fold 1/3 of egg mixture into chocolate mixture. Repeat the process 2 more times until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared spring-form pan and place in the roasting pan. Pour enough boiling eater into the roasting pan to come halfway up the sides.

Bake at 325 until cake has risen slightly and edges are just beginning to set, about 40-45 minutes. Remove cake from pan and cool on wire rack to room temperature. Remove foil, cover and refrigerate overnight.

Remove cake from fridge 30 minutes before serving. Remove pan sides, invert cake onto a large plate, peel away the paper, re invert cake on a platter and garnish with sugar immediately before serving.