JRChadwick
Member
Way late, I know. It's the second. The third for some of you, but I think you'll find it worth the wait. This is the most complicated recipe I have ever posted, but it also is one of my most popular.
This month's (rather last month's) recipe: Flourless Chocolate Torte!
Here is what you will need:
19oz. (540g.) 60% Bittersweet Coco.
1.5C. (355cc.) Butter.
4 Egg Whites.
5 Egg Yokes.
.5C (120cc.) Plus two Tbs. White Sugar.
1tsp. Vanilla Extract.
1 Pinch Salt
.5tsp Creme of Tar Tar.
3Tbs. Corn Starch.
.5C (120cc.) Water.
1 small container Raspberries.
.25C (60cc.) Light Corn Syrup.
Cut out a circle of parchment paper to fit inside an 8in. (20.3cm.) disposable round cake pan. Spray paper and sides with baking spray or rub with butter and dust with unsweetened coco powder. Preheat an oven to 300*F (148.889*C.)
Melt 11oz. of the chocolate and 1C of the butter in a double boiler on low-medium heat.
Blend the egg yokes, salt, 120cc. sugar, and vanilla on high until pale. Blend the chocolate mix into the eggs.
Mix the cornstarch and water in a pot and mix while boiling until it becomes a fine gel. It's best to remove it from heat right before it is done and let the pot finish cooking it. If there are any lumps, run it through a fine sieve before blending it into the cake batter.
Blend the egg whites and tar tar on medium-high while slowly adding the remaining tbs of sugar.
Blend until the egg whites form medium peeks.
Add the egg whites into the batter. Fold them with no more than 12-14 turns. Don't worry if it doesn't look perfectly blended. Just leave it be!
Pour the batter into your prepared cake pan, scrap the bowl with a silicone spatula (I didn't spill!) Place on the middle rack in your heated oven. Bake for thirty minutes.
Once it is done, let it cool on a wire rack for 30 minutes before refrigerating for at least six hours.
Upturn the cake and carefully remove it from the pan onto the wire rack and over a plate.
Put the remaining chocolate and butter in a double boiler. Whisk until blended.
Remove from heat and whisk in the corn syrup.
Pour the topping over the cake, letting it roll over the sides. Use a silicone spatula to get all of it out of the pan and to spread the topping if necessary.
Dot with the raspberries and refrigerate for at least 2 hours.
Place the cake onto your serving platter. I find that the lid for a large round plastic food storage container works great.
It makes it really easy to transport.
The best way to cut it is by using a sharp non-serrated knife. To help keep the knife from sticking, warm it before cutting the cake.
This month's (rather last month's) recipe: Flourless Chocolate Torte!
Here is what you will need:
19oz. (540g.) 60% Bittersweet Coco.
1.5C. (355cc.) Butter.
4 Egg Whites.
5 Egg Yokes.
.5C (120cc.) Plus two Tbs. White Sugar.
1tsp. Vanilla Extract.
1 Pinch Salt
.5tsp Creme of Tar Tar.
3Tbs. Corn Starch.
.5C (120cc.) Water.
1 small container Raspberries.
.25C (60cc.) Light Corn Syrup.
Cut out a circle of parchment paper to fit inside an 8in. (20.3cm.) disposable round cake pan. Spray paper and sides with baking spray or rub with butter and dust with unsweetened coco powder. Preheat an oven to 300*F (148.889*C.)
Melt 11oz. of the chocolate and 1C of the butter in a double boiler on low-medium heat.
Blend the egg yokes, salt, 120cc. sugar, and vanilla on high until pale. Blend the chocolate mix into the eggs.
Mix the cornstarch and water in a pot and mix while boiling until it becomes a fine gel. It's best to remove it from heat right before it is done and let the pot finish cooking it. If there are any lumps, run it through a fine sieve before blending it into the cake batter.
Blend the egg whites and tar tar on medium-high while slowly adding the remaining tbs of sugar.
Blend until the egg whites form medium peeks.
Add the egg whites into the batter. Fold them with no more than 12-14 turns. Don't worry if it doesn't look perfectly blended. Just leave it be!
Pour the batter into your prepared cake pan, scrap the bowl with a silicone spatula (I didn't spill!) Place on the middle rack in your heated oven. Bake for thirty minutes.
Once it is done, let it cool on a wire rack for 30 minutes before refrigerating for at least six hours.
Upturn the cake and carefully remove it from the pan onto the wire rack and over a plate.
Put the remaining chocolate and butter in a double boiler. Whisk until blended.
Remove from heat and whisk in the corn syrup.
Pour the topping over the cake, letting it roll over the sides. Use a silicone spatula to get all of it out of the pan and to spread the topping if necessary.
Dot with the raspberries and refrigerate for at least 2 hours.
Place the cake onto your serving platter. I find that the lid for a large round plastic food storage container works great.
It makes it really easy to transport.
The best way to cut it is by using a sharp non-serrated knife. To help keep the knife from sticking, warm it before cutting the cake.
