Chocolate Cricket Torte

1 lb Butter
4 oz Unsweetened chocolate
12 oz Semi sweet chocolate
8 Eggs; separated
1 c Sugar
1 c Strong liquid coffee
2 c Crickets; toasted and roughly chopped

Butter and flour springform pan. Place chocolates and butter in a bowl over a pot of simmering water to melt. Let cool to room temperature. Whisk together egg yolks, sugar and coffee until well combined. Fold in crickets. Whip egg whites until stiff and fold into chocolate mixture. Bake at 350 F for 30-40 minutes. Center should still be moist. Allow to cool 10 minutes before removing from pan.

Chocolate Cricket Torte printer friendly version located here. (Just the recipe. Nothing else.)
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