Chocolate Torte (Soft Center Chocolate Cake)
Note: prepare chocolate ganache 1 hour before making the chocolate torte
- 1 lbs- Butter, whole unsalted
- 1 lbs- Chocolate, semi-sweet
- 8- Eggs, whole
- 5- Eggs, yolks
- 5oz- Flour, AP
- 7oz- Sugar, granulated
- small pinch- salt, kosher
- Melt butter over double boiler and add chocolate to melt.
- While chocolate is melting whip eggs, yolks and sugar to ribbon (pale yellow).
- Add Chocolate and Butter mixture to the whipped eggs.
- Sift Flour and Salt together and add to the mixture. Mix lightly until incorporated.
- Spray soufflé dishes with non-stick spray liberally and ladle cake batter into soufflé dishes ¾ of the way to the top.
- Allow the cake mixture to thicken and set slightly at room temperature, then pipe 1 1/2 Tablespoons of ganache into each soufflé dish. Ganache recipe to follow. The cakes can be refrigerated for up to a week.
- Bake at 350 degrees for 14 minutes in a convection oven, or 375 degrees for 16 minutes in a conventional oven.
- Garnish with ice cream or espresso crème anglaise (recipe to follow).
- 1oz- Sugar, granulated
- 2 cups- Heavy Cream
- 1oz- Butter, whole
- 1 lb- Chocolate, semi-sweet
- 1/2 shot- Liqueur
- Combine sugar, cream, and butter; heat to a boil and remove from heat.
- Add chocolate, stir until chocolate is melted, add liqueur and cool.
- Ganache can be made in advance and refrigerated for up to two weeks.
Espresso Crème Anglaise
- 1/2 cup- Espresso
- 3- Egg yolks
- 3/4 cup- Heavy Cream
- 3/4 cup- Milk
- 1/3 cup- Sugar, granulated
- 1 Tablespoon- Kahula
Note: Coffee can be substituted for espresso, but use 1 cup of coffee.
- Reduce espresso and sugar until it reaches syrup like consistency.
- Add heavy cream and milk, then scald. Add Kahula.
- Temper with yolks, and cook over the double boiler. Constantly mix with spatula until the mixture coats the back of the spatula.
- Strain through a sieve and cool immediately.
Recipe compliments of the Snake River Lodge & Spa