Flourless Chocolate Torte

This is a recipe that gets used pretty frequently at the hotel where I work.
Why, because it fast, simple and very impressive.
WORD OF WARNING: Measurements are in metric because I havent learnt the Imperial system.
                                         In some of the photos things seem to randomly swap, eg the mixers, this is because I'm fortunate to 
                                         be working in a commercial kitchen with a whole lot more equipment than most home ones.

The recipe in full....

Small Volume: Enough for one pan or 16 portions)

450g dark chocolate
250g butter
9 eggs, seperated
250 ml Sugar

Melt chocolate and butter together in a double boiler
Beat egg yolks and sugar until light and fluffy
keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse)
Fold in stiffly beaten egg whites
Pour into prepared 25cm springform pan
Bake at 180C for 55 minutes
Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)

Large Volume (or what the photos show)
(This was making a batch of 3 tortes for dinner service)
1350g dark chocolate
750g butter
27 eggs, seperated
750 ml Sugar

Melt chocolate and butter together in a double boiler
Beat egg yolks and sugar until light and fluffy
keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse)
Fold in stiffly beaten egg whites
Pour into 3 prepared 25cm springform pans
Bake at 180C for 55 minutes
Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)  

Step 1: Ingredients

1350g dark chocolate
750g butter
27 eggs, seperated
750 ml Sugar

Step 2: Melting

Melt chocolate and butter together in a double boiler.

Step 3: Whipping Part 1

Beat egg yolks and sugar until light and fluffy

Step 4: Whipping Part 2

Beat egg whites to stiff peaks

Step 5: Combining

Keep beating while slowly adding chocolate mixture (kinda like making
mayonaisse). You need a evenly mixed batch of stuff in your bowl.

Step 6: Folding In

Fold in stiffly beaten egg whites

Step 7: Panning

Pour into prepared 25cm springform pan

Step 8: Baking

Bake at 180C for 55 minutes

Step 9: Chilling and Serving

Allow to cool slightly (it will collapse)
Chill in the fridge for four hours (minimum)
Its better to make it the day before its needed
Remove from pan, cut into thin slices (16 portions per pan)
 

Step 10: Chilling and Serving