Chocolate Torte Cake
This is really really really rich and delicious.
Recipe from: Dessert by Williams-Sonoma
For the cake:
- Unsweetened cocoa powder
- 10 oz bittersweet chocolate, finely chopped
- 3/4 cup unsalted butter, cut into 6 pieces
- 5 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon dark rum or brewed espresso (optional)
- 1 teaspoon vanilla extract
- 3 large egg whites at room temperature
- Chocolate glaze (recipe beneath this one)
Preheat oven to 300. Grease the bottom of an 8-inch round cake pan and line it with parchment paper. Grease the paper and the sides of the pan and then dust with cocoa powder.
In the top of a double broiler combine the chocolate and 3/4 cup butter. Set over barely simmering water and melt, then whisk until well blended. Set aside to cool slightly.
In a large bowl, with a mixer set on medium-high speed, beat together the egg yolks, 1/4 cup sugar, dark rum, vanilla and salt until very pale and thick.
Gradually pour in the chocolate mixture and continue beating until well blended.
In a deep, clean bowl, using a mixture on medium-high speed, beat the egg whites until foamy. Gradually add the remaining sugar and continue to beat until medium-firm peaks form. Scoop half of the egg whites into the chocolate mixtures and them in gently. Fold in the remaining whites until no streaks remain.
Pour the batter into the prepared pan and spread it out evenly. Bake the torte until it puffs slightly and a toothpick inserted in the center comes out moist, but not liquid, about 30 minutes. Do not overcook. Let cool on a rack for 30 minutes.
Run a small knife around the inside of the pan to loosen the cake, then invert onto a flat plate. Lift off the pan and carefully peel off the parchment paper. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or up to overnight.
Glaze the cake with the chocolate glaze (recipe below), then refrigerate again until firm, at least 2 hours.
Transfer to a flat serving plate. Using a thin bladed knife, cut the cake into small slices, dipping the knife into hot water and wiping it dry before each cut.
For the glaze:
- 1/2 cup of butter, cut into 4 pieces
- 8oz chopped bittersweet chocolate
- 2 tablespoons light corn syrup
Recipe for the glaze:
Combine 1/2 cup of butter and 8oz bittersweet chocolate in the top of a double broiler. Set over barely simmering water and melt, then whisk until blended. Remove from heat and whisk in 2 tablespoons light corn syrup until smooth and glossy. Set the cold cake on a wire rack over a large plate or baking sheet. Slowly pour the warm glaze over the center of the cake. The glaze should cover the surface evenly, spilling over the edges and running dow the sides, the excess falling on the plate below.
Raspberry coulis ingredients:
- 3 cups raspberries
- 1/4 confectioners sugar, plus more as needed
- 1 teaspoon fresh lemon juice
Raspberry coulis recipe:
In a food processor, combine the raspberries and confectioners sugar. Pulse until the berries are pureed. Pass the puree through a fine mesh sieve placed over a small bowl, pressing the contents of the sieve with the back of a wooden spoon to extract all the juice. Stir in the lemon juice. Taste and add more sugar, if desired. Serve with chocolate torte cake.