Pipe Dream #64: Um…Chocolate – Flourless Chocolate Torte

I really didn’t know what to call this post except “Chocolate.” This whole recipe is saturated with chocolate. And ok, let’s be real, my whole life is saturated with chocolate. Or at least, I feel that it should be. Can I get an amen?

Also, I make a lot of ‘I feel’ statements. Like, “I’m feeling like you are in a bad mood,” or “I feel that I think that I possibly want to go on a bike ride.” Just thought I would tell you that. Anyway.

Actually, it was my dad’s birthday, so I felt like I should make something that he would like. It wasn’t a hard decision. In my dad’s eyes, chocolate is always a winner. I mean, he can pretend like he’s all healthy eating green shakes in the morning, but we all know where his true heart lies. And can I just say, there is a lot of chocolate in this recipe. You have to go all in and buy 23 whole ounces of the good stuff. But it is worth it, I promise. :]

There is real dark chocolate in the glaze. Also pictured, butter.

There is chocolate in the batter.

There is chocolate lining the very pan in which the cake is baked.

This recipe also includes fewlding in egg whites, which I don’t actually get. Usually, you fold in egg whites because you want your cake or what-have-you to be especially light. This torte is the opposite of especially light; it is like a fudge cake. So I don’t get why you fold in the egg whites, but whatevs. I did it. It turned out fine.


Bonus, this cake has the easiest frosting in the world. Just heat up the chocolate, and pour it over the cake. Ba-am. The golden apples were a little more time-consuming, but I’ll tell you about that some other time, like maybe later this week if I get the time. Hold your breath.

Suffice it to say that this torte was a cinch and my dad totally loved it. Print it, bake it, love it.

I feel,

L

Flourless Chocolate Torte

Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002)

Serves 12-14…depending on how you slice it.

For the torte:

Unsweetened cocoa powder for dusting
15 oz. bittersweet chocolate, finely chopped
18 Tbs. (2 1⁄4 sticks) unsalted butter,
cut into small pieces
7 egg yolks
9 Tbs. granulated sugar
1 1⁄2 Tbs. dark rum or brewed espresso (optional)
1 1⁄2 tsp. vanilla extract
Pinch of salt
5 egg whites, at room temperature
3 cups raspberries
Confectioners’ sugar for dusting

For the glaze:

1/2 cup butter
8 oz chopped bittersweet chocolate
2 tablespoons light corn syrup

Directions:

Preheat an oven to 300ºF. Grease a cake pan and dust with cocoa powder.In the top pan of a double boiler or a janky makeshift version of a double boiler. Sometimes I use a regular pan and a glass bowl…gets the job done. Combine the chocolate and butter. Set the top pan over simmering water and melt, then whisk until well blended. Set aside to cool a bit.In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 tablespoons of the granulated sugar, the rum, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Graduallypour in the chocolate mixture and continue beating until well blended.In a deep bowl, using a mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Make sure your bowl and beaters are very clean. Gradually add the remaining 3 tablespoons granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain, so your cake doesn’t deflate. I find this hard to do without feeling like I’m overdoing it–you’ll probably be fine, though.

Pour the batter into the prepared pan and spread it evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. This is tricky too, as Abigail warns us not to over-bake. Whatever. Transfer the pan to a wire rack and let cool for 30 minutes.

Remove the torte from the pan and let it cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
To glaze the torte, combine butter, cut into 4 pieces, and chocolate in the top of a double boiler. Set over simmering water and melt, then whisk until blended. Remove from the heat and whisk in the corn syrup until smooth and glossy. Set the cold cake on a wire rack over a large plate or baking sheet. Slowly pour the warm glaze over the center of the cake. The glaze should cover the surface evenly, but feel free to help it along to be even. I spent a devil of a time wiping off my cake plate after I glazed it so the excess would look even. No, I’ve never been a perfectionist.
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