I made this torte for my daughter, for her birthday this weekend. If you love chocolate, you will love this torte. Though a bit time consuming to put together, it turned out wonderfully well and wasn't all that difficult. I made it exactly as written but a raspberry coulis served underneath this cake would also be delicious.
DOUBLE CHOCOLATE TORTE
CAKE:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour
MOUSSE:
1/2 cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 1 1/2 teaspoons sugar
2 cups fresh raspberries
2 tablespoons red currant jelly melted with 1 tablespoon water
Red currant bunches (optional)
For cake: Preheat oven to 325F. Butter 10-inch-diameter springform pan; dust with sugar.
Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm.
Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan.
Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.
FOR MOUSSE:
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150F, about 6 minutes (mixture may appear broken).
Remove from over water; add chocolate and stir to melt. Set aside.
Beat egg whites* and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture.
Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter.
Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over torte.
Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.
Makes 10 servings
Bon App tit
December 2000
*Cooking Egg Whites for Use in Recipes
Source: American Egg Board
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.
In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.
Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.
DOUBLE CHOCOLATE TORTE
CAKE:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour
MOUSSE:
1/2 cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 1 1/2 teaspoons sugar
2 cups fresh raspberries
2 tablespoons red currant jelly melted with 1 tablespoon water
Red currant bunches (optional)
For cake: Preheat oven to 325F. Butter 10-inch-diameter springform pan; dust with sugar.
Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm.
Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan.
Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.
FOR MOUSSE:
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150F, about 6 minutes (mixture may appear broken).
Remove from over water; add chocolate and stir to melt. Set aside.
Beat egg whites* and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture.
Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter.
Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over torte.
Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.
Makes 10 servings
Bon App tit
December 2000
*Cooking Egg Whites for Use in Recipes
Source: American Egg Board
Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.
In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.
Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.
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