Dark Chocolate Torte, an update

April 11, 2010 § Leave a comment

from epicurious

I posted some Pesach recipe plans, and I had included a recipe I found on epicurious for a Dark Chocolate Torte with Blackberry Coulis. Either because I was in a hurry or I just didn’t read the recipe that well, I missed the section that explains how to make the blackberry coulis and I also missed that it called for cocoa powder. Needless to say, I had none of the ingredients for the coulis and I wasn’t returning to the store for cocoa powder. I still wanted to make the torte, so I proceeded with some changes. It was a hit at Pesach Seder, and I would definitely make this dessert again for another special occasion. It’s an impressive dessert that is actually quite simple to make. It does require a lot of cooling time in between steps, so keep that in mind.

Dark Chocolate Torte, with blackberries and whipped cream
adapted from Epicurious

16 ounces good quality semisweet chocolate (2 2/3 cups). I used Scharffen Berger’s Bittersweet Baking Chocolate.
1 cup (2 sticks) salted butter
1 teaspoon instant espresso powder
5 large eggs
1 cup sugar

Preheat oven to 350°F.

Brush 9-inch-diameter springform pan with butter and line the bottom with parchment.

Stir 10 ounces (1 2/3 cups) chocolate and 3/4 cup butter in medium saucepan over low heat until smooth. Whisk in  espresso. Cool 10 minutes.

Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.

Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.

Stir remaining 6 ounces (1 cup) chocolate and 1/4 cup butter in small saucepan over low heat until smooth (do not overheat). Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour.

Cut torte into wedges.  Spoon whipped cream alongside and serve with blackberries.

Whipped Cream

1 cup heavy cream
1T sugar, optional or to taste
1t vanilla extract, optional or to taste

In a stand mixer, combine all ingredients and whip until firm. Be careful not to over whip or it will break apart.


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