recipe: silky chocolate torte

silky chocolate torte

Recipe by Chef Annette TomeiCourse: DessertCuisine: dessert, chocolate
Servings

12

servings

This is one of the easiest and most loved dessert recipes I’ve ever made. As is often the case, this recipe is adapted from an original that I have long since forgotten (if you know it, let me know and I’ll add a credit!). Using a blender is the key to ease. If you don’t have a blender, I’ve used a stick blender in a tall heat-proof measuring cup or beverage pitcher. It’s not the same when made by hand.

I’ve listed a few of my favorite variations below in the notes.

Pairing suggestion:
ruby port, vin santo, Madeira, good coffee, warm apple cider

Ingredients

  • crust
  • 1-1/2 cups chocolate wafer crumbs (can substitute graham cracker crumbs or gluten-free cookie crumb)

  • 1/2 cup dark cocoa powder

  • 1/2 cup granulated sugar

  • 5 Tablespoons butter, melted

  • 1/2 teaspoon table salt

  • filling
  • 12-ounces chopped dark chocolate (can sub good quality chocolate chips)

  • 3 eggs, scrambled

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla

  • 1/4 teaspoon table salt

  • 1 cup heavy cream

Directions

  • crust
  • Heat oven to 350.
  • Combine all ingredients. The texture will be like wet sand.
  • Press evenly into the bottom of a 9” Spring Form pan that has been sprayed with pan spray.
  • Bake for 10-12 minutes to set.
  • Cool before filling.
  • filling
  • Place all ingredients EXCEPT the cream in a blender.
  • In a small saucepan, heat the cream to a simmer (be careful, cream boils over easily)
  • With the blender running, pour the hot cream through the feeder whole into the other ingredients. Blend until smooth.
  • Pour over crust.
  • Chill at least 3 hours; ideally, overnight
  • Unmold and transfer to a cake plate or platter.
  • To get that nice professional look of smooth slices, use a long slicing knife heated under hot water and wiped down before and after each cut.
  • Serve alone or with your choice of sauce, fruit, or garnish.

Notes

  • Mexican hot chocolate style: substitute 1/2 cup ground almonds for 1/2 cup of the crumbs and add 1/2 teaspoon cinnamon to the crust. Add 1/2 teaspoon of cinnamon and 1/4 teaspoon almond extract to the filling.
  • Orange chocolate: add the zest of 1 orange to the crust. Add 1/4 teaspoon orange oil or 1/2 teaspoon orange extract, OR 1 Tablespoon orange liqueur to the filling.
  • “Turtle” style: substitute 1/2 cup ground pecans for 1/2 cup crumbs in the crust. Add 1 Tablespoon of Bourbon to the filling (optional). Serve with caramel sauce and garnish with toasted pecans.
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