This recipe did not take very long to prepare. If you were only baking ONE torte. As usual when I bake, I make one (major) bad judgment. I remember the last time I baked this, I used a tart pan with a removable bottom. When I took out the torte, the rim came off and burned me causng me to drop the whole torte on the floor. Splat! This time I still used the tart pan - that was fine, I had learned my lesson. However, the torte was stuck to the bottom. I skipped the crucial step of lining the bottom with parchment paper because I was too lazy to cut a circle design and truly thought it was unnecessary. All steps in baking are necessary when you bake. Do not improvise! Stoopid, Stoopid, Stoopid me! After doing my best with trying to peel the torte off the bottom, I had a very broken torte. So I had to bake a second one.
After lining the pan with parchment paper, the second chocolate torte was easily removed and flipped for the chocolate glaze application.
Being an inexperienced food blogger, I am still not sure if you can legally publish a recipe, even after reading Can a Recipe Be Stolen? from the Washington Post. (Another good source on recipe publishing is Wandering Chopsticks' post on blogging.) Luckily, Williams-Sonoma's recipes are online.
Chocolate Torte served with Raspberry Coulis.
* fine sugar