Ingredients
Makes one 8 1/2-inch torte
Step 1
Preheat the oven to 225°F. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine the currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain the currants in a fine sieve, and discard the whiskey.
Step 2
In a small saucepan over medium heat, bring the cream and butter almost to a boil, making sure all the butter is melted. Place the chocolate in a medium heatproof bowl, and pour the cream over it to cover. Whisk gently until the chocolate is melted and the mixture is combined.
Step 3
In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into the chocolate mixture, and stir in the nuts and currants. Pour the mixture into the prepared pan.
Step 4
Bake until the edges are set and the center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from the refrigerator, and dust with cocoa powder.
