Tuesday, July 18, 2006

Chocolate Torte Recipe

This delicious torte has a meringue-like crust and a soft, moist centre. We dusted the torte with pure icing sugar and served it with raspberry coulis, whipped cream and strawberries.

Serves about 8.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

270g dark chocolate
75g butter (if using unsalted butter, add 1/8 teaspoon of salt)
2 teaspoons instant coffee granules/powder
100ml (5 tablespoons) warm water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
3 large eggs, separated (we use eggs with a minimum weight of 59g)
70g (scant 1/2 cup) plain flour
150g (2/3 cup) caster sugar

Preheat oven to 165 degrees Celsius (145 degrees Celsius fan-forced). Grease side of a 20cm diameter (top inside measurement) round springform pan. Line base of pan with non-stick baking paper.

Melt chocolate and butter in a large saucepan over very low heat, stirring frequently. When mixture is smooth, remove from heat. Dissolve coffee in the warm water and add to butter and chocolate mixture along with the vanilla. Stir to combine and set aside to cool for 15 minutes. © exclusivelyfood.com.au

Transfer chocolate mixture to a large bowl, add egg yolks and mix well. Fold in flour.

Using an electric mixer or electric hand-held beaters, beat the egg whites until soft peaks form.

Continue beating, gradually adding the sugar. Beat until the mixture is thick and the sugar has dissolved.

Gently fold half of the egg white mixture into the chocolate mixture. Repeat with remaining egg white mixture.

Spoon mixture into prepared pan. Bake for 1 hour. Leave torte in pan and set aside for 1 1/2 hours covered with a clean tea towel. Remove torte from pan, cut into wedges and serve.
© www.exclusivelyfood.com.au


Blogger kristin & mike said...

Looks gorgeous. I'm going to try this on my partner's parents when them come over!! :) I've even gone so far as to get the ingredients to decorate it exactly as you've done it. Thanks!

13/9/06 1:55 pm  
Anonymous Anonymous said...

I made this dessert for friends. It was fantastic, moist, very tasty. Very easy to make, i used very good quality chocolate too. Thanks!

10/2/08 2:24 pm  
Anonymous Anonymous said...

Fantastic..i'm on to my third Torte..its tastes really good and is easy to make. Its great for dessert for when u have friends or family around. Thanks.

29/3/08 12:07 pm  
Blogger jeminem said...

the photos are really good...

10/5/08 10:22 am  
Blogger acrosstheuniverse said...

Hi, may I know if Hershey's cocoa powder can suffice as the dark chocolate required in the recipe?

21/7/08 2:19 am  
Blogger Amanda and Debbie said...

We would not recommend cocoa powder as a substitute for the chocolate in this recipe. Cocoa powder contains less fat than chocolate and would produce a significantly different result.

29/7/08 11:57 am  
Anonymous Anonymous said...

Would a fan forced over dry it out? or would I just cook it shorter?

17/11/08 2:43 pm  
Blogger Amanda and Debbie said...

If you have a fan-forced oven and are unable to turn the fan off, we suggest that you bake the torte at 145 degrees Celsius.

18/11/08 9:20 pm  
Blogger Amy said...

Does the taste of dark chocolate come through? I'm not a big fan of it.

11/10/09 7:36 pm  
Anonymous Alison said...

This . . . is . . . delicious! I made it for my mum's birthday. She isn't a fan of dark chocolate so I made it half with Lindt 70% and half Lindt milk choc.

Served with raspberry sauce (300gms raspberries / 1/2 cup sugar = simmer) and double cream, it was a hit.

Loved by my mum who was turning 58, Dad used his fingers to wipe the plate clean, the 4 y.o nephew loved it too.

Definitely one that will be made again.

6/2/10 12:18 pm  
Blogger Mel said...

Made this dessert with Belgian dark chocolate and it turned out wonderful. Served it up still warm with a big scoop of ice cream. A celebration of chocolate.

9/4/10 12:14 am  
Blogger beautylicious said...

I just devoured a slice (okay... and a half) of this chocolate tort and it was lovely. Having never seen, baked or eaten one I wasn't at all sure what kind of consistency it would be. Because of the inclusion of the stiff egg whites, I half expected a chocolatey meringue. I was however, very pleasantly surprised. The exterior has a delicate, slightly sticky crunch while the interior is cake-like - moist, light and a beautiful rich flavour.

Typically, I dislike dark chocolate. In the past I have used inexpensive milk varieties in my baking however I have found the flavour to be inferior. As such, I decided to try a pricier, dark variety. I used Nestle Dark Melts and the end result wasn't overpowering or bitter at all. In fact, it left a satisfyingly sweet aftertaste that I suspect only comes from quality ingredients. For those of you that prefer milk chocolate, I strongly suggest you give this dark variant a try.

This is a great recipe. Amanda, Debbie – I don't know how you ladies do it!

4/7/11 1:28 am  
Anonymous Anonymous said...

I don't usually like dark chocolate or coffee but a work colleague made this and it was delicious so I thought I would give it a shot. This recipe was so simple and turned out perfect, even for a cake novice like me. Will definately be making this one again!

30/5/12 4:02 pm  
Anonymous Anonymous said...

Does anyone know if this torte can be frozen once cooked?

Many thanks x

22/11/12 5:10 am  

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