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Double Chocolate Torte

Double Chocolate Torte


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Ingredients

CAKE

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 tablespoon vanilla extract
  • 1/4 cup all purpose flour

MOUSSE

  • 1/2 cup unsalted butter, cut into pieces
  • 1 tablespoon vanilla extract
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 cup plus 1 1/2 teaspoons sugar
  • 2 tablespoons red currant jelly melted with 1 tablespoon water
  • Red currant bunches (optional)

Recipe Preparation

CAKE

  • Preheat oven to 325°F. 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.

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 150°F, 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.

Recipe by Jeanne Thiel Kelley,Reviews Section

Chilled Double Chocolate Torte

I think I jinxed myself yesterday talking about the cold because today we are under an extreme cold weather alert. The only upside to this cold weather is that there is usually some beautiful sunshine to go with it so today is really bright and clear outside!

Since I posted about my chocolate torte experience on Sunday, I have been excited to go into more depth about how to make it. After trying The Coup’s chocolate torte, I was determined to create my own version free of tofu. I’m not really a fan of tofu in my desserts and I figured I could make one without it.

I absolutely fell in love with this torte and it was one of the rare occasions that I nailed the recipe on the first shot. Actually I think that is the only time it has ever happened! I was pretty excited that it turned out because I made it, along with the other 3 Coup recipes, on the day before and morning of the deadline for the challenge! It was a pretty crazy weekend to say the least. )

Not only is this torte free of tofu, but it contains a certain green ingredient that is packed with healthy fats and vitamins.

Chilled Double Chocolate Torte

Crust adapted from The Coup Cookbook.

  • 1 cup + 6 tbsp whole grain spelt flour
  • 1/4 cup + 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 cup + 1/3 cup white sugar OR 1/2 cup sugar + 1/3 cup Sucanat
  • 1 tbsp arrowroot powder
  • 1 tsp kosher salt
  • 4 tbsp + 2 tsp canola oil
  • 1/2 cup almond milk
  • 3 tbsp pure maple syrup
  • 2 cups avocado flesh (approx 4 medium avocados), pitted and scooped out
  • 1/3 cup almond milk (revised amount)
  • 2/3 cup pure maple syrup
  • 1 tbsp smooth peanut butter (or almond butter)
  • 1 tbsp arrowroot powder
  • 1/4 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 1 cup + 2 tbsp chocolate chips, melted
  • 1/4 cup cocoa powder, sifted

Directions: Preheat oven to 375F. In a large bowl, sift together the dry crust ingredients (spelt, cocoa powder, baking powder, arrowroot powder, sugar and salt). In a medium bowl, whisk the wet crust ingredients (oil, maple syrup, milk). Add wet to dry and stir well.

In a 10 inch springform cake pan, scoop on the crust batter and spread out with a wet spoon or wet hands. The batter will be very sticky so you will have to keep wetting your spoon/hands. Spread out as evenly as possible and bake for 25 minutes at 375F.

Meanwhile, prepare the filling by placing all filling ingredients (except chocolate chips) into food processor. Process until smooth.

Once the crust is done baking, remove from oven to slightly cool off for about 5-10 mins. Now melt your chocolate chips in a small bowl and place melted chocolate into food processor mixture. Process until smooth. Scoop this filling into cake pan on top of crust. Smooth out as much as possible and then place in the freezer for 1.5-2 hours to firm up.

Remove from freezer and allow to sit on the counter for about 10-15 minutes before serving chilled. Serves 10-12. Place leftover torte in the freezer wrapped and placed in a seal container. I’m not sure how long it lasts in the freezer, but I would guess 1-3 weeks if sealed properly.

Note that this torte should be served chilled as it looses it’s firm shape when at room temperature. Eric and I also agreed that it tasted much better chilled.

If you guessed this torte contains avocado , you are correct! This chocolate torte filling packs in a whopping two cups of avocado. But, you’d never know it…

First things first, preheat the oven too 375F and gather up the dry crust ingredients.

Sift together in a big bowl:

Gather the wet ingredients (almond milk, maple syrup, oil) in a small bowl and whisk.

Spread into a greased 10 inch springform cake pan.

The crust batter will be very thick! Do not fear. Spread it around evenly as much as possible.

Now bake the crust for 25 minutes at 375F.

Meanwhile, let’s make the delicious chocolate filling!

Gather up the 2 cups avocado flesh, almond milk, peanut butter, vanilla, arrowroot powder, cocoa powder, and kosher salt. Don’t grab the chocolate chips yet as we don’t need them right now.

Process until smooth! This chocolate ‘pudding’ will taste incredible.

Once your chocolate base is finished baking, remove it from the oven and let it cool for 10 minutes. Take a knife and carefully circle it around the base.

Meanwhile, melt your chocolate chips.

Mmmmm. Now add this melted chocolate into the food processor and process until smooth. It will taste like HEAVEN.

Your filling is now ready to be spread over the crust!

If you don’t feel like making the entire torte you could always just make this chocolate filling and eat it as pudding. :) It is that good.

Now freeze the torte for 1.5-2 hours until firm. Once firm, take a knife and circle it around the edges once again, going very slowly.

Allow it to sit for about 10 minutes and then open up the springform pan carefully and serve immediately! This torte is meant to be served cold, so don’t let it sit at room temperature to warm up (especially because there is avocado in the filling and you don’t want it to spoil).

The result is an incredibly delicious, rich chocolate torte!

Place any leftovers into a sealed container and pop it into the freezer until you get your next craving. I’m not sure how long this keeps in the freezer, but I would guess that if sealed properly it would keep a couple weeks.

I don’t think I need to tell you that Eric is obsessed with this torte. Last night he had two huge slices and was pretty much in chocolate ecstasy . :)

The filling has a pudding-like texture that is creamy, incredibly smooth, and chocolaty. It goes great with the Coconut Chai Latte too. :)

Today is the last day you can vote in round #9 of Project Food Blog! I appreciate your support in helping me advance tomorrow. :)

I am off to work on my holiday Glo bakery orders today. Have a great Thursday!


Recipe Summary

  • 3 ounces unsweetened chocolate, coarsely chopped
  • ¾ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter (no substitutes), softened
  • 1 cup sugar
  • 4 eggs
  • 2 tablespoons orange liqueur or orange juice
  • ½ cup water
  • 1 tablespoon finely shredded orange peel
  • ⅓ cup whipping cream
  • 1 tablespoon light-color corn syrup
  • 6 ounces semisweet chocolate, finely chopped or 1 cup semisweet chocolate pieces
  • 1 tablespoon orange liqueur or orange juice
  • 1 tablespoon orange juice
  • ½ cup orange marmalade
  • Kumquat slices (optional)
  • Chocolate leaves (optional)

Preheat oven to 350 degree F. Grease and flour an 8x8x2-inch baking pan set aside.

Place chopped unsweetened chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate just starts to melt. Remove from heat. Stir until smooth cool. Stir together the flour, baking powder, baking soda, and salt set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar beat until well-combined. Add eggs, one at a time, beating well after each addition. Beat in chocolate and the 2 tablespoons liqueur. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition just until combined. Stir in orange peel. Pour batter into prepared pan.

Bake in preheated oven about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake on a wire rack for 10 minutes. Loosen edges of cake with a spatula. Invert onto wire rack. Remove the pan. Cool cake thoroughly on wire rack.

For Bittersweet Chocolate Icing, combine whipping cream and corn syrup in a heavy small saucepan. Bring just to boiling, stirring constantly. Remove from heat. Stir in semisweet chocolate, stirring until chocolate is melted and mixture is smooth. Cool to room temperature. Stir before using.

Combine the 1 tablespoon liqueur and orange juice. Split cake in half horizontally. Sprinkle each cut side with half of the liqueur mixture. Place bottom half of cake, cut side up, on a platter spread the marmalade evenly on top. Top with remaining cake layer, cut side down.

Frost the cake with Bittersweet Chocolate Icing. (You can frost the cake several hours before serving.) If desired, garnish with kumquat slices and Chocolate Leaves. Makes 12 servings.


  • For The Crust:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1/2 cup cocoa powder
  • Pinch salt
  • 9 tablespoons cold unsalted butter, cut into 1/4-inch pices
  • 1 large egg yolk
  • For The Filling:
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon instant espresso powder
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 pints chocolate ice cream to serve on side (optional)

In bowl of food processor, pulse flour, confectioners' sugar, cocoa, and salt until combined, about 3 one-second pulses. Add butter and pulse until mixture is consistency of wet sand, with no visible bits of butter remaining, about 10 to 15 quick pulses. Add yolk and pulse until dough just begins to come together. Wrap dough with plastic wrap into 5-inch disc and chill until firm, about 30 minutes.

While the dough is chilling, make the filling. Place chocolate, sugar, and espresso powder in medium bowl. In small saucepan, heat milk and cream until simmering. Pour over chocolate and let sit 5 minutes. Whisk until smooth. Whisk in egg and vanilla set aside.

Adjust oven rack to middle position and preheat oven to 350°F. Roll out dough between 2 pieces of parchment paper, plastic wrap, or on lightly floured surface to 13-inch circle. Gently roll up dough with rolling pin and roll out over tart pan. Press dough into bottom and sides of tart pan. Chill in freezer for 15 minutes. Gently line inside of tart with foil and fill with pie weights. Bake until crust is set, about 25 minutes. Carefully remove foil with pie weights and briefly cool on wire rack 10 minutes.

Pour filling into crust and bake until edges are set and middle is slightly jiggly, 15 to 20 minutes. Let cool on wire rack at least 45 minutes before serving.


Double chocolate torte

My in-laws had their 35th anniversary this past week, and if you’ve been taking notes up until now (though why would you) you can imagine that this only created one requirement whichever dessert I brought to a barbeque this weekend: chocolate. Also, if it could have chocolate on top of that chocolate, it would be good too. And did we mention chocolate? Because we’re really into chocolate, and no amount of chocolate would be too much. This guy I married, who thinks that there are few higher kitchen callings than a chocolate-crusted, ganache-coated cheesecake with cubes of brownies inside? He didn’t develop this obsession in a vacuum.

Epicurious has been such a superstar lately in locating cake recipes so decked out in praise, half my work is done for me, I couldn’t resist calling on it again, this time pulling up some ungodliness by the name of Double Chocolate Torte. One pound of chocolate and three-quarters of a pound of butter later, I think we hit a new record of caloric indecency.

Eyes popped and stomachs rumbled at the sight of this chocolate-roaring beast, which was really a torte because the cake–an almost-flourless cocoa bomb–is just the base for a super-thick layer of mousse. A slick of unsweetened whipped cream tops the mousse layer, then a layer of fresh raspberries (or what would have been a full layer if the ridiculously overpriced raspberries we’d bought weren’t half past-their-prime) and I wish I could show you how gorgeous the cross-section was, but the camera battery had the nerve to die just as we were digging in. You’ll have to trust me: it’s a stunner and I wouldn’t change a thing about it, except to not eat a single thing for the entire day before it. This baby demands your stomach’s complete attention.

Elsewhere: Over at Priceless.com today, I have some photos and a short blurb about the Doughnut Plant on Grand Street, and I suggest that you don’t go over there at all if you a) are hungry or b) have a weakness for old-fashioned deep fried deserts in new-fangled flavors. Like Valrhona chocolate glazed. Or tres leches-tunneled. Or square ones with homemade jam in burrowed each corner. Mastercard cannot be held responsible for drooled-upon keyboards. Really, it says so in my contract.

Double Chocolate Torte
Adapted from Bon Appetit, December 2000

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, divided
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 325°F. 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 150°F, 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.


Double Chocolate Cake with Raspberry Filling:

How fabulous does that chocolatey layer of frosting look? I mean… I want to dive into this cake head-first!

Oh, and it’s a good cake for celebrating… like for birthdays or anniversaries, or just because it’s Tuesday or Wednesday or Thursday!

This cake happens to turn out moist and delicious and rich. It’s very chocolatey with a thick layer of chocolate ganache frosting and a surprise layer of raspberry filling tucked inside. This cake is one that is pretty irresistible to chocolate lovers. I know this because I’m not really a chocolate lover myself… yet I found myself stealing bites of my husband’s slice after I demolished my own.

In my collection of cake recipes, this Double Chocolate Cake with Raspberry Filling is one of my favorites. It’s the perfect blend of flavors, and it turns out better than bakery-style. Enjoy!


If you have a double boiler, great, if not you can use a metal or glass bowl to place over the pan of simmering water. Just don’t let the water touch the bottom of whatever pan or bowl you use and keep it at a low simmer.

A dense, richly luscious layer of chocolate cake, topped with a decadent lighter layer of chocolate mousse starts the party…

and a thin layer of whipped cream, with a full topping of raspberries gilds the lily.

Great to put out a serving bowl of extra whipped cream as an option for guests!

Double Chocolate Torte

“Amazing! Gorgeous! Delicious! Do not overbake the cake part – be careful to pull out of oven just as top rises.”

“My very favorite chocolate to use in this is Guittard. If you can’t find that, just use the very highest quality of chocolate you can afford. It will make a difference!”

Adapted from Bon Appetit, December 2000 and Smitten Kitchen

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ) (I find a combination of the two is perfect.

1 tablespoon vanilla extract

1/2 cup butter, cut into pieces

1 tablespoon vanilla extract

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Again, I combine both bittersweet and semisweet.

2 tablespoons red currant jelly melted with 1 tablespoon water (optional, but I usually do this

For cake: Preheat oven to 325°F. 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 150°F, 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 1 cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries. (Top entire full top with raspberries!) Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar.


Chocolate Torte

Roast 1 1/2 pounds of your favorite cocoa bean. Crack and winnow the beans or just use your Champion juicer to grind the cocoa beans into liqueur and separate the husk. Stir in the sugar while the it is still warm.

Alternately, just heat your sugar, cocoa liqueur (solid, if you did the grinding another day) and butter over low heat (or better yet a double boiler or pan of water) until smooth and melted.

In a large bowl, heat the eggs gently over a pan of simmering water until just warm to the touch. Beat the eggs until triple in volume.

Fold in 1/2 of the eggs into the chocolate mixture until almost incorporated. Blend in the remaining eggs just until there are not streaks.

Pour into an 8" spring-form pan, lined with wax paper, coated with butter and dusted with cocoa powder (or whirly bladed cocoa nibs since we are using fresh chocolate here). Set the pan in a larger pan with 1" of hot water in it. Bake 5 minutes at 425 F, then cover with aluminum foil and bake another 15 minutes. Remove from the oven and let cool for at least an hour. Refrigerate for another 3 hours before unmolding.


The nice thing about pavlovas is that even though they look fancy, they are incredibly easy to make — even kids can do it. Mine love separating the eggs and whipping the meringue.

To begin, beat the egg whites until foamy. Then, gradually add the sugar and continue beating until the meringue is glossy and stiff (when you slowly lift the whisk out of the mixture, it will hold stiff peaks). Be patient this takes 8-9 minutes.

Next, sift in the cocoa powder and add the chopped chocolate and vinegar. Using a rubber spatula, fold the mixture together until no streaks of cocoa powder remain. Mound the meringue onto a parchment-lined baking sheet and spread into a 9-inch “cake.”

Place in the oven and cook for 65 to 75 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. Don’t worry if the top is cracked (it may crack even more than shown in the photo below) — this is normal and it all gets covered with whipped cream in the end.

When the meringue is cool, make the topping by beating the heavy cream and mascarpone cheese on medium speed in the bowl of an electric mixer until evenly combined. Gradually add the sugar and continue beating until it holds pillowy soft peaks. Don’t overbeat! Pile the mascarpone cream on top of the meringue and gently spread it out about an inch from the edge. (Don’t worry if the meringue cracks in the process.) Top the pavlova with the raspberries and sprinkle the shaved chocolate over top.

Cut the pavlova into wedges, wiping the knife in between slices, and serve. Enjoy!

Note: The meringue portion of this recipe was adapted from Nigella Lawson on FoodNetwork.com