(makes six 4oz. tortes)
6oz. dark chocolate, chopped
2oz. milk chocolate, chopped
½ c. sugar
Pinch of salt
Whipped cream, for garnish
Heat an oven to 250 degrees. Spray 6 4oz foil cups or muffin tins with nonstick pan spray.
In a small saucepan heat the cream to a simmer. Remove the pan from the stove and add the chocolate all at once. Let the chocolate sit in the hot cream for 4-5 minutes, then stir until the chocolate melts completely and the mixture is smooth.
Meanwhile add eggs, sugar, and salt to the bowl of a stand mixer. Heat a small pan of water to a simmer, rest the bowl of eggs and sugar on top the pan to form a double boiler, then whisk the mixture until the sugar melts and the eggs are warm to the touch. Transfer the bowl to a stand mixer fitted with a whisk attachment, and whip on high until the mixture thickens, 5-6 minutes. Fold melted chocolate into the egg mixture.
Divide the batter between the six foil cups, then place cups in a baking pan. Add hot tap water to the pan, enough to come halfway up the sides of the cups. Place the pan in the 250 degree oven and bake until the mixture sets, approximately 40 minutes. Remove the tortes from the water and let cool at room temperature.
Unmold by running a small knife between the torte and the foil cup. Serve at room temperature with a spoonful of whipped cream.