Wednesday, December 30, 2015

double chocolate torte

 Double Chocolate Torte
Adapted from Bon Appétit

Our Freeport Bakery Buche De Noel substitute this Christmas eve. (What it lacked in panache it made up for in chocolate/butter poundage.)

8 ounces bittersweet or semisweet chocolate, chopped (we used
Scharffen Berger semisweet)
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour

1/2 cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet 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.

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