Two 9" round cake pans, lined with delicatessan paper
Oven preheated to 325 degrees
Melt chocolate, butter and oil together in double boiler.
Whip eggs and sugar until triple in volume. Gently fold chocolate mixture into
whipped eggs until it resembles a pudding. Divide evenly between 2 paper-lined
cake pans. Bake at 325 for 18-20 minutes (until set at edges.) Remove from
oven, and allow to cool. Refrigerate until ready to glaze.
To make chocolate glaze, melt an additional pound of
chocolate with 3oz. of vegetable oil in double boiler. Spread melted chocolate
evenly over refrigerated tortes to glaze.
Serve finished torte in individual slices, garnished with
whipped cream, fresh fruit, and/or a fruit puree (such as raspberry.)