Chocolate Torte + Hibiscus Cream

My husband has been making this chocolate torte for years...it's soooo delicious and decadent. Served warm with melted chocolate and fresh hibiscus cream, it's an absolute dream...For the Chocolate Torte:Ingredients:6 large organic eggs, separate yolks from whites1/2 cup organic unsalted butter1 cup organic sugar2 teaspoons organic vanilla6 ounces bittersweet chocolate, chopped1 teaspoon organic saltDirections:Place egg yolks, butter, sugar, vanilla, chocolate, and salt in a heat-proof bowl. Set atop a pot of water filled with a few inches of water over medium heat, fashioning a double boiler. Stir mixture constantly until all ingredients have melted, combined, and the mixture has thickened. In the meantime, whip egg whites using an electric mixer fit with a whisk attachment on medium speed until soft peaks form. Remove chocolate mixture from heat. Gently fold in egg whites until just combined. Pour batter into a buttered tart pan (you can use the wrapper from the stick of butter to grease the pan if you'd like). Bake at 350 degrees for 20 minutes.For the Chocolate Glaze:Simply melt 4 ounces of semi-sweet chocolate and pour over the torte. Allow to cool slightly before serving...For the Hibiscus Cream:First you will need to make Hibiscus Simple Syrup...Hibiscus Simple Syrup:Ingredients:1 cup organic sugar1/2 cup filtered water2 tablespoons dried organic hibiscus flowers (you can find dried organic hibiscus flowers in the bulk section of some natural food stores or in the tea section at Whole Foods).Directions:Place all ingredients in a medium sauce pan over medium heat. Allow the mixture to simmer for about 5-10 minutes, until the sugar has dissolved and the mixture becomes a thick syrup. Remove from heat and allow to cool. Hibiscus syrup is incredibly versatile. You can pour over vanilla ice cream, french toast, or use in cocktails. Store in the fridge...use within one week.Hibiscus Cream:Using an electric mixer fit with a whisk attachment, whisk 1 cup of organic heavy whipping cream. Once the cream begins to thicken, add about 3 tablespoons of the Hibiscus Simple Syrup (recipe above). Whisk until the simple syrup has completely incorporated into the cream and the cream has thickened into a whipped cream consistency. Serve a dollop of cream with each slice of torte. Sprinkle with dried hibiscus flowers.Happy Baking!Hibiscus Simple Syrup + Cream Recipe/Photos/Styling by Cassie WinslowChocolate Torte Recipe by N.C. Winslow