The Chocolate Torte

Ok deep breath… We are going live to make this recipe! Believe it or not; it’s supposed to be really easy, and said to be super decadent. Both words we love to hear. A cross between a chocolate mousse and cake, it has no flour, so the texture comes from whipped egg whites. This recipe was actually one that Lyn came up with in Culinary school for a class pastry showdown. Almost like Chopped episode, here are the ingredients…and go! We can’t say the name she gave it, but she says when you taste it… you can probably guess. So that’s what we will be doing. Giving it a go. LIVE. Oh my! Good luck to all of us.

Tune into Facebook Live 7:30pm EST.

Ingredients

1 12 oz. bag of semi sweet chocolate chips
1 8 oz. bag of semi sweet chocolate chips
1 stick of butter salted or unsalted
1/3 C. sugar
1/4 C. powdered sugar
8 oz. heavy cream
8 room temperature eggs
1 container of raspberries

Additional items needed

A mixer or hand mixer
Parchment paper
Cardboard cake round or larger plate

Prep
Preheat oven to 350
Separate eggs - 8 egg whites / 6 egg yolks
Line a 10 inch cake pan with parchment paper. Spray lightly with Pam, lay the parchment in, spray pan and paper.
If you only have 8 inch pan, you can make 2

Make
In microwave safe bowl add 8 oz. chocolate chips & 1 stick of butter, microwave about 1 minute until chips are soft and butter is melted.
Remove and stir making sure there are no lumps, set aside to cool.

In small bowl, add the sugar to the six yolks. Whisk until pale and creamy.
Add a small amount of the yolk mixture to the chocolate / egg mixture, whisk.
Whisk in the entire yolk mixture to the chocolate mixture. Set aside.

In the mixer, beat the egg whites until they form soft peaks.
Add a good scoop of egg whites to the chocolate mixture. Blend.
GENTLY fold chocolate mixture to the egg whites. It will not look completely blended like a traditional cake mixture.
Pour into prepared cake pan.
Bake for 20 mins. Check with toothpick or skewer at 5 minute intervals after 20 minutes. You want some slight crumbles, not completely clean.
The cake may crack, don’t panic.

Remove and place on rack to cool.

In a small sauce pan add 8 oz. semisweet chips & 1/2 cup heavy cream. Heat & stir until melted. If it looks too thick, add 1/4 C. more heavy cream. It should be smooth and semi thick. It should not be thin like soup, more like the consistency of a cream sauce.

When the cake is cooled, flip out onto a rack, preferably with a flat cake knife halfway underneath for easy lifting later. If you don’t have a rack, place on plate or cardboard round with pre-made round parchments x2 hanging off the edge, or strips of parchment you can pull out from underneath easily. This allows you to pour the topping and maintain a clean plate or round.

Peel the parchment from the cake, start to pour the chocolate topping over the top, starting in the middle so it spreads over the sides. Spread out if needed, and make sure the sides are covered. Let rest a minute and then pour over top so the top is even and flat.

Put in fridge to let set for a few minutes.

*If you have made 2, one will be thinner, so you can pour a light coating of the chocolate over the top of the bottom cake and add the thinner layer on top.

Another alternative for the extra batter is to use the remaining batter for cup cakes or mini loaves.

Decorate

Spiderweb
Add heavy cream to powdered sugar, stir until semi thick paste forms. A little thicker than a cream sauce. Place in pastry bag with small tip or plastic bag with small cut tip.
Start in the center and make a continuous spiral circle until it reaches the edge.
Take a toothpick and drag from center out to edge. Do this in a pie cutting configuration

Raspberries
Lay the raspberries points up on half the cake. You don’t want to hide that beautiful, glossy finish.

The cake gets denser and more fudgy the next day.

Photos will be added to this blog of the steps after the live feed.