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Chocolate Torte Recipe

When I made this torte for my birthday today.  I thought it would be way to rich for me. I was surprised on the wonderful texture of the cake and the perfect silky pastry cream in the middle to compliment the chocolate, it was just right. Then with  melting the bitter sweet chocolate over the top it was the right blend of sweetness. Assembly was easy. The trick was to freeze the cake then slice in half after it thawed around 15 minutes. Fill the center with the pastry cream (which I can eat with a spoon anytime, it's so good!) and then top it off with melted chocolate.
Of course let's not forget that cherry on top!

Here's all you need:

Pastry Cream

3 cups milk
1/2 cup sugar
pinch of salt
1 1/2 teaspoons vanilla
1/4 cup cornstarch
1 tablespoon flour
4 egg yolks
1/4 cup butter
1 cup heavy cream

Make this first and refrigerate.

In a medium sized saucepan, add 2 1/2 cups milk, sugar and simmer.

While this is warming up, in a medium size bowl whisk together the flour, cornstarch and rest of the milk and eggs together. Blend in this mixture with the warm mixture whisking together until mixture thickens.

Put this mixture through a fine mesh sieve to remove any lumps. Add the butter and vanilla and place in the refrigerator.
While that is cooling whip the cream till it has soft peaks.
Fold into the cooled pastry cream until blended.

Chocolate Torte Cake:

1 cup bittersweet chocolate melted ( I melt mine in the microwave)
8 eggs separated ( place whites in electric stand mixer bowl, yolks in another bowl)
1/2 cup unsalted butter softened
1 teaspoon vanilla
pinch of salt
3/4 cup sugar

1 cup cake flour

Grease a 9 inch that's 2 inches deep heavily with butter and flour or line with parchment which is my first choice.  Set aside.

Preheat oven to 350 degree hot oven.
In a medium bowl beat the 8 egg yolks with butter, chocolate and vanilla until smooth.

In a stand up electric mixer beat the 8 eggs whites until they stand up and begin to form adding the pinch of salt and slowly add sugar until sift peaks form and hold their shape.

Fold in the  1/3 of the white batter into the chocolate yolk batter and it becomes a little lighter  in color.  Pour the lightened  chocolate batter over the rest of the egg whites in the bowl and fold around 30 times.  Add the cake flour into this batter until all the whites are blended gently folding.

Pour into prepared pan and bake until the middle is clean with a toothpick around 35 minutes.  Cool completely.  I freeze my cake for easier cutting.  After it comes out of the freezer, let it stand 15 minutes. Slice in half and add the pastry cream. Then pour the glaze over the top. Add the cherry.


1 cup bittersweet chocolate melted with 1 tablespoon heavy cream

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