Southern Living NOVEMBER 2004
Cook first 5 ingredients in a large saucepan over low heat, whisking constantly until smooth; remove from heat, and cool 15 minutes.
Whisk together chocolate mixture and beaten eggs; pour into a greased and floured 10-inch springform pan.
Bake at 325° for 50 minutes or until set. Cool completely in pan on a wire rack; remove sides of pan. Cover and chill at least 6 hours.
Spread Mocha Ganache on top and sides of torte. Garnish and glaze with melted jelly, if desired.
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