Putnam Market's Celestial Torte is truly heavenly. And it's gluten free! Not that your carb-loving friends need to know that. 

Makes one torte, 6–8 servings 

Note: Use an 8-inch springform pan

1 cup strong brewed coffee

1 pound unsalted butter

1 cup sugar

1 teaspoon vanilla

½ teaspoon salt

12 ounces bittersweet chocolate chunks

6 ounces unsweetened chocolate chunks

8 eggs

Bring the coffee, butter, sugar, vanilla and salt to a scald in a saucepan. Meanwhile, weigh both chocolates into a bowl. Pour the hot liquid over the chocolates and stir until melted. Whisk the eggs in a separate bowl until thoroughly blended. Slowly add egg mixture to the chocolate mixture, whisking constantly. Spray or butter the 8-inch springform pan; pour in the mixture. Bake at 350° for 25–30 minutes in a water bath. Check for doneness: Center should jiggle slightly but appear set, otherwise the top will lose its shine. Refrigerate overnight and release from the springform pan. Wrap tightly in plastic wrap. Can be frozen until ready to glaze.

Chocolate Ganache

1 cup heavy cream

½ pound bittersweet chocolate chunks

Bring heavy cream to a scald. Pour over the chocolate chunks and whisk until smooth.

Drizzle the ganache over the chocolate torte. Keep refrigerated until about 1 hour before serving.