Chocolate Raspberry Torte with Chocolate Ganache Topping
Book Description
Combine wild ingredients and a disregard for the ordinary with a little chemistry in the kitchen, and you get the COOKING FEARLESSLY philosophy—a no-holds-barred approach to cooking that is pure Texas and a helluva good time. At Hudson’s on the Bend restaurant outside of Austin, chefs Jeff Blank and Jay Moore preach and practice an adventurous cuisine as big and robust as the Lone Star State.
10 1/3 oz. chocolate (we use a dark, bittersweet, Belgian type)
10 1/3 oz. butter
5 eggs
2/3 cup sugar
2/3 cup cream
1 pint raspberries (approximately)
Melt chocolate in a double boiler over simmering water.
When melted, stir in butter until smooth.
Remove from heat, cool slightly.
Purée raspberries in a blender and strain, until you have 2/3 cup of purée.
Combine eggs, sugar, cream, and raspberry purée in mixer and beat until doubled in volume.
Add chocolate and blend well.
Pour into a 9" cake pan.
Bake at 350 degrees F for 1 hour and 20 minutes in a water bath.
Cool completely before topping with ganache.
Ganache
5 1/2 oz. (or 1 cup) chocolate, shaved
1/2 cup cream
Bring cream to a boil in a small saucepan.
Add shaved chocolate and stir until smooth.
Cool slightly until thickened and pour over torte.
Smooth top and sides.
Variations: Orange and orange zest with reduced Grand Marnier or Frangelico and Almond Butter.
Timing: This is a no flour cake so it's impossible for it to get stale. Make it several days ahead of time if you want. Just keep it wrapped and refrigerated and out of reach. Camouflage may be necessary.
Tools: Double Boiler aka Metal Bowl on top of simmering water;
Electric Mixer; Blender; 9" Cake Pan
