Chocolate Torte

DSC_0126

I finally made a cake. I mean, a torte. Same difference. And surprisingly it was easier for me to make this than the muffins last week. This chocolate torte has the texture of a light sponge cake with a delicate chocolatey flavor, and it is not too overpowering. Because it only uses 1 cup of flour, and absolutely no butter. Making it easier to shove 2-3 slices in your mouth per sitting without it hitting your stomach like a rock.

I decided to use strawberry preserves for the filling in between the layers, even though the recipe called for apricot jam. But you can use any fruit jam or preserve you prefer. I also made a chocolate ganache to coat the cake, and topped it with fresh raspberries. I also prefer ganache to frostings because it doesn’t use all that extra sugar and butter, which to me, sometimes leaves a gritty, greasy aftertaste in your mouth. Ganache has a smooth and delicate texture that makes you crave more of it just to get that chocolate flavor.

DSC_0147

Since I made this the day after my husband’s birthday, it wasn’t really a birthday cake. It was, you know, just a random cake I whipped up to celebrate the day after his birthday. Nothing special. It didn’t even have candles.

To which he replied, “I don’t care if it’s a birthday cake or not, as long as I get to eat it!”

Chocolate Torte (adapted from cacaoweb.net)

printable recipe

Ingredients for Torte:

  • 4 oz. semisweet dark chocolate
  • 3 Tbsp. water
  • 5 eggs
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract

Ingredients for Ganache:

  • 3/4 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • 1 tsp. vanilla extract

Ingredients for Filling:

  • 8 oz. strawberry preserves

Ingredients for Topping:

  • 1 pint of fresh raspberries

Directions:

1) Preheat oven to 350 degrees. Grease and dust a 9 inch cake tin.

2) Pour chocolate and water into microwave safe cup or bowl. Microwave for 30 seconds, stir to see if chocolate is totally melted. If not, put in microwave for another 30 seconds.

3) Separate egg whites and egg yolks into separate medium sized bowls. With an electric mixer, whisk the egg whites until they form stiff peaks, gradually adding half the sugar.

4) With an electric mixer, whisk egg yolks in the other bowl with remaining sugar for one minute. Gradually add the vegetable oil until combined. Add melted chocolate and mix well. Transfer to bowl of egg whites.

5) Sift flour and baking powder into bowl, add vanilla extract. Fold everything carefully together using a spoon or rubber spatula. Transfer into cake tin and bake for approx. 45-60 minutes. Insert wooden toothpick into center to see if it comes out clean.

6) Let cake cool at room temp for at least 20 minutes, then set in refrigerator for at least an hour so it is completely cooled. Take out of refrigerator, carefully remove cake from tin by sliding a knife around edges. You might have to slide the knife underneath the cake very carefully to loosen it from the bottom of the tin. Place a large plate on top of the tin, then carefully flip both upside down.

7) Using a bread knife (or long thin wire) carefully slice the cake through the middle to make two layers. Pour strawberry preserves onto bottom layer, spread evenly on surface and sandwich layers together.

8) To make ganache, heat heavy cream in a pot until it boils, then immediately take off burner and pour into bowl of chocolate chips. Let sit for 1-2 minutes, then whisk together until smooth. Add vanilla extract and mix thoroughly. Cover bowl with plastic wrap and let cool at room temperature. Pour ganache over cake. Decorate with fresh raspberries. Set cake in refrigerator until ready to serve.

___________________________________________________________

Preheat oven to 350 degrees. Grease and dust a 9 inch cake tin.

DSC_0013

DSC_0017

Separate egg whites and egg yolks into separate medium sized bowls. With an electric mixer, whisk the egg whites until they form stiff peaks, gradually adding half the sugar.

DSC_0028

DSC_0018

With an electric mixer, whisk egg yolks in the other bowl with remaining sugar for one minute. Gradually add the vegetable oil until combined.

DSC_0037

DSC_0038

Pour chocolate and water into microwave safe cup or bowl. Microwave for 30 seconds, stir to see if chocolate is totally melted. If not, put back in microwave for another 30 seconds. Continue doing this until chocolate is completely melted.

DSC_0042

DSC_0043

Add melted chocolate and mix well. Transfer to bowl of egg whites.

DSC_0050

DSC_0051

DSC_0052

DSC_0053

DSC_0055

Sift flour and baking powder into bowl, add vanilla extract.

DSC_0059

DSC_0060

Fold everything carefully together using a spoon or rubber spatula.

DSC_0062

DSC_0064

Transfer into cake tin and bake for approx. 45-60 minutes.

DSC_0065

DSC_0066

Insert wooden toothpick into center to see if it comes out clean.

The top of this cake formed a thin crust, sort of like a brownie. Don’t worry about it. You’ll be flipping it upside down anyway.

DSC_0067

Let cake cool at room temp for at least 20 minutes, then set in refrigerator for at least an hour so it is completely cooled.

DSC_0069

Take out of refrigerator, carefully remove cake from tin by sliding a knife around edges. You might have to slide the knife underneath the cake very carefully to loosen it from the bottom of the tin. Place a large plate on top of the tin, then carefully flip both upside down.

DSC_0072

Using a bread knife (or long thin wire) carefully slice the cake through the middle to make two layers.

DSC_0073

DSC_0074

Pour strawberry preserves onto bottom layer,

DSC_0081

spread evenly on surface

DSC_0106

and sandwich layers together.

DSC_0084

To make ganache, heat heavy cream in a pot until it boils, then immediately take off burner and pour into bowl of chocolate chips.

DSC_0090

DSC_0092

Let sit for 1-2 minutes,

DSC_0094

then whisk together until smooth. Add vanilla extract and mix thoroughly. Cover bowl with plastic wrap and let cool at room temperature.

DSC_0105

Wash raspberries and let dry.

DSC_0107

Pour ganache over cake.

DSC_0108

Look at how gorgeous this looks. Don’t lick the screen.

DSC_0109

I’m very sloppy when it comes to this part. Considering I’ve never done this before. But sloppy is my specialty.

DSC_0111

DSC_0115

If this process gets really messy (as it did for me) transfer the cake using a couple of large spatulas onto a fresh new clean plate.

Lick the ganache off the old plate until it’s clean.

You must do this.

DSC_0118

See how nice and neat it looks now?

DSC_0121

Decorate with fresh raspberries. Set cake in refrigerator until ready to serve.

DSC_0134

Isn’t it beautiful?

DSC_0143

21 Thoughts on “Chocolate Torte

  1. That’s a beautiful and gorgeous chocolate torte that I couldn’t resist. Wonderful step by step photos as well.

  2. Wow, that cake looks so wonderfully indulgent!

  3. Irish Pirate on September 29, 2009 at 3:22 pm said:

    What am I, chopped liver? You could have said you were celebrating MY birthday long distance since it actually IS the day after Chris’, LOL! :P Seriously, though, it looks DELICIOUS!

  4. Divina – Thank you :)

    Chocolate Shavings – I like your name. Thanks for the comment!

    Irish Pirate – Hahaha….then that’ll be a punch REALLY below the belt! I mean, I made it the day after his birthday, but if it was also for YOUR birthday, well, that’s just too much for him to handle :P But I’ll make you a cake sometime too, and post it.

  5. Today it’s MY birthday as well…! I’ll just pretend a slice of that torte is for me. It looks delicious. Maybe I’ll make it tomorrow to celebrate the day after my birthday.

  6. Chiara – HAPPY BIRTHDAY!!! You’re the 5th person I know who’s birthday was in the past 3 days. That means all your parents got busy around the holidays. Haha!!!

  7. Oh yeah, it’s that Christmas spirit, makes people have babies like they are rabbits -most of my friends are born right around now! Thanks for the wishes!

  8. Irish Pirate on September 29, 2009 at 7:02 pm said:

    Sweet! Cake for me! :)

  9. We’ve both been thinking about chocolate. I made chocolate pudding cakes the other night with homemade caramel sauce. Your torte looks beautiful!

  10. “Lick the ganache off the old plate until it’s clean.

    You must do this.”

    Hahahaha! <3

    I wish I were a better baker. I've had very little practise but it seems everytime I try to bake something, it goes wrong somehow. :-(

  11. Simply yummy! I love anything that with chocolate in it :P

  12. Hummingbird – I remember we did this last time, when I made chocolate mousse and you made chocolate pots de creme. We’re in sync!

    Carly – I’m not a baker either. This is the second time I’ve made cake this year. I just hold my breath and cross my fingers. Maybe that’s why something goes wrong, because I’m turning blue and can’t use my hands.

    Alesia – Thank you :)

  13. Hello :)

    WOW, your photos look great. I love to bake too and I love that chocolate cake..yum!

  14. Who could possibly resist chocolate and raspberries? Looks yummy! Thanks for sharing this recipe.

  15. Olive – Thank you! Your photo icon looks delicious too :)

    Kathy – You’re welcome!

  16. This is beautiful to look at and I’m sure it’s divine. I love the way you use step-by-step photos.

  17. looks great!

  18. April in CT on October 5, 2009 at 6:51 pm said:

    My word that’s one beautifully glossy cake…yum! My hubbs b-day was Sept. 28th (the big three five!) and instead of eating a yummy cake he was taking care of me after eye surgery. What a trooper he is..I definitely need to make it up to him with this cake.

  19. Jonell – Thank you very much!

    Ana – Thanks!

    April – Big three five eh? My husband’s bday was the big three one. But anyway, I hope your eye surgery went well! And I hope it wasn’t anything too painful!

  20. droooling already!!!! yummmmmmm!!! soo pretty and rich!

  21. Pingback: Father’s Day Cooking « Theoretically Evil

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Post Navigation

Blog Widget by LinkWithin