Preheat oven to 325 degrees. Using the ½ tbsp. of butter, grease a 9-inch springform pan and line the bottom with a parchment round. Cover pan underneath and along sides with foil, and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, remaining butter and Amaretto in a metal bowl and set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly until smooth and creamy, roughly five minutes, then set aside.
Next, combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, roughly 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process two more times, until fully folded. Then pour batter into the prepared springform pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until the cake has risen slightly and edges are just beginning to set, roughly 40 to 45 minutes. Remove and cool on a wire rack to room temperature, then remove foil, cover and refrigerate overnight.
Remove a half hour before serving, taking off the springform and inverting the cake onto a large plate. Peel off the parchment and re-invert cake onto another large plate and garnish immediately prior to serving.
There's clearly been a gluten-free trend lately, and a lot of desserts contain gluten. So I like to serve this flourless chocolate torte as an alternative. Most people love chocolate, so adding more fat to it in the form of the eggs gives it a better consistency and richness. It's quite indulgent.
— Submitted by chef/owner Henry Chaperont