Thursday, 26 September 2013

Rich Chocolate Torte Recipe

A few days ago, I went to Bangsar Toastmasters Club Speech Evaluation Contest to be their test speaker.
I was given a big bar of Cadburry French Chocolate as a token of appreciation and it sparks me to start baking again and I decided to bake a chocolate cake that has always been on my mind..

Chocolate Torte is a cake extremely rich in chocolate, with a soft, pudding-like texture in the middle, and a crispier texture on the outside.

Best served at room temperature, this simple yet tantalizing dessert can be eat on its own, or topped with ice-cream or whipped cream


 The sides of a torte is usually crispy and crustier but I had to cut of the edge while removing the cake from the pan as I do not have a cake pan with removable bottoms nor parchment paper ^^"

The recipe I've used actually has a base made out of oreo cookies. But I couldn't find any in my pantry so I decided to omit it. It still tasted really good nevertheless!
To make a chocolate torte which is rich in flavour, use a high grade chocolate. The chocolate I got from Bangsar TMC was really rich and it fits this recipe well!

Rich Chocolate Torte Recipe

Ingredients:

Base:
150g oreo cookies
40g melted butter


Cake:
180g of your favourite chocolate, coarsely chopped
50g unsalted butter
2 egg yolks
45g cake flour
2 egg whites
10g caster sugar (depends on the sweetness of the chocolate you used)

icing sugar (or cocoa powder) for dusting


Method:
1. Line the bottom of an 18cm round pan (with removable base) with parchment paper. Grease and flour the sides.
2. Remove the cream from the oreo cookies. Crumb the cookies, either with a rolling pin or in a food processor. Place the crumbs and the melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of the prepared pan. Use the back of the spoon, smooth out the crumbs and press firmly. You can also use a glass (with a flat base) to press down firmly. Leave to chill in the fridge for at least 30mins.
3. Melt chocolate and butter over low heat in a saucepan, stir to combine. Remove from heat. Let cool.
With a balloon whisk, whisk egg yolks gently. Add in the melted chocolate/butter mixture. Whisk to combine. Sieve over the flour and whisk to combine. Set aside.
4. In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage. The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
5. Add 1/3 of the egg white to the egg yolk mixture. Fold in with a balloon whisk to loosen the batter. Add the remaining egg white in 2 separate addition, change to a spatula and each time fold in gently, making sure all the egg whites are incorporated into the batter. (Note: take care not to deflate the batter. The finished batter should fill up the pan to at least 3/4 full.)
6. Pour batter into the prepared cake pan. Tap the cake pan lightly on tabletop a few times to release any trapped bubbles in the batter.
7. Bake in preheated oven at 160 degree celcius for 40 ~ 45 mins, or until a skewer inserted into the centre comes out with a few moist crumb.
8. Remove cake from oven, leave it in the pan for about 5mins. Unmould and let cool on wire rack. Dust with icing sugar (or cocoa powder) as desired. Serve with whipping cream or a scoop of ice cream. The cake is best eaten at room temperature. If stored in fridge, bring the cake to room temperature before serving.


Adapted from  Happy Home Baking
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