Made this yesterday, & it's truly delicious with an amazingly subtle chocolate tase. However, the proportion of water to chocolate In the glaze is wrong. I used Ghiradelli 60% cacao discs (because that's what my local grocery carries). I weighed out the 8 oz. When I added the 8 oz boiling water, all I got was brown water. I just started stirring in more chocolate discs til the consistency seemed right -- probably at least again as much chocolate. As a result I've got lots and lots of chocolate glaze left if I decide to make another torte. I served it last evening to 4 friends . . . Everyone commented on how subtle the flavor of chocolate was. This one's a keeper! Also, amazingly easy to make for a torte with a reputation like this one has. Just remember to adjust the quantities on the glaze. Thanks for your feedback. When using different chocolate, you may well indeed need to adjust either the chocolate or the water to ensure a smooth glaze. Water glaze is definitely thinner in consistency than ganache too. Again, thanks very much for sharing. ~ MaryJane

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