Tuesday, October 1, 2013

Chocolate Torte

I must be on a slight dessert kick lately...we really don't eat much dessert, typically.  Rob just isn't much of a sweet-tooth kind of guy, and while I definitely am, I can resist sugar really well as long as it isn't in the house.  I don't really crave it.  I just like it too much when it's around.

But sometimes a girl has to try making an apple pie-- or else she's asked to bring a dessert to a dinner with friends and can't resist making something really yum because she makes dessert so rarely.

...and that's the reason for this post. This torte is really an amazing creation.  I mean, there aren't too many folks that view chocolate as less than desirable, but the contrast between the torte and the sauces in this recipe really just kick it up several notches.

As such, here is the recipe for a chocolate torte with accompanying raspberry and vanilla sauces.  You're welcome.

FYI, read through this entirely before you begin.  Some parts of it are worth doing ahead of time (such as the bowl of ice) so that you aren't scrambling when the time comes.  And it's best made the day before you want to serve it so is has time to chill, but it's not mandatory.

1/2 c. butter
3 c. dark chocolate chips
4 eggs
1/2 c. sugar
1 t. vanilla

I entirely forgot to take pictures during the chocolate part of this process...it's taking some getting used to, thinking of everything I do as blog material.  :-)  At any rate, this is not difficult.  Melt the butter over low heat, then stir in the chocolate chips and stir until melted.  Remove from heat.  You can do this in a double boiler if you prefer, but I have no problems with it in a regular saucepan, as long as you keep the heat low.

Beat 4 eggs until fluffy then add sugar and vanilla until sugar dissolves. Temper egg mix by slowly adding a few spoonfulls of warm chocolate, mixing well as you do so. Then add the rest.

This recipe requires a 9 inch springform pan, which I believe I purchased once upon a time specifically for the recipe.  (It's worth it.)  To prevent yourself from serious frustration, line your pan with parchment paper.  I do this by ripping a large piece, tracing the pan on the paper, then cutting it out slightly inside the lines so that it fits on the inside bottom.  Then I cut a few strips about the height of the pan and line the sides with that.  If you butter the papers with a scraping of butter, they'll stick with no problem.

Pour the batter into the pan and bake @325 for 45 minutes. Remove and cool to room temp, then chill in the fridge.  (I learned the hard way: don't skip this step.  The cake will stay so crumbly that it makes a mess to cut it.  It'll still taste great but it won't look as pretty, which is proved in the bottom picture.)

This is how it looks when it comes out-- basically a huge brownie.

2 c. cream
1/2 c. sugar
2 t. vanilla or one bean, seeded
4 egg yolks

Combine cream with 1/4 c. sugar over medium low heat. Heat, stirring often, until boiling, then remove.

Whisk rest of sugar with yolks until smooth.
Temper with cream mix, then pour all back into pan, add vanilla or bean seeds, and bring to a boil. Pour into bowl surrounded by ice; cover and chill.  (I put saran wrap on top of this and push it down to keep any air from getting to it and forming a skin.  I'm actually not sure it WILL form a skin, but pudding does and this seems like pudding, so I never want to risk it.  On the flip side, I'm sure it's a horrible thing to put plastic against hot food, since it'll leech stuff into the food.  Another reason not to make it too often.  :-)

After this is cooled, you can leave it out if you plan to serve soon, or store it in the fridge.

12 oz. raspberries
3 T. sugar
1 t. raspberry extract

12 ounces of raspberries from the garden!

Puree raspberries. Add 2-4 T. water to thin if necessary. (I rarely need to do this.)

Pour into saucepan over medium heat; add sugar and extract. Heat to boiling; remove. Cover and chill.

When you're ready to serve this, scoop some vanilla sauce onto a plate and spread it around, then place a piece of torte on top, then drizzle raspberry sauce over the lot.  In my opinion this is best warm, but you can make that call for yourself since it requires some microwave time.  :-)  This time around we served it shortly after everything reached room temp, so it wasn't warm, but certainly not cold like the fridge would do to it.

This last picture isn't super pretty, but it sure tasted good.  :-D


  1. Did I make this once? I seem to recall straining the seeds out of the raspberry sauce. Or was that you? Anyway, I remember it being extremely tasty.

    1. I don't think you've ever made it...but who knows. :-)

    2. Jeff made it at our house once. That's where we got the recipe. Maybe you strained the sauce for him?

    3. Oh, *that's* what it was! Thanks, Shnaw. It was bugging me, trying to figure it out.

  2. This was delish!!! Thanks for sharing :)