It’s Monday. How about a few dramatic food photography images of a deeply chocolate double chocolate torte? Will that make it better? It’s the least I can do since I can’t share a slice with you.
This torte is so chocolatey. I love how the batter comes together. Real bittersweet chips melted into butter and sugar. It has espresso powder and cold coffee, both of which only deepen the chocolate-ness. Almond extract seems out of place but it fits perfectly. Oh and it is so creamy, it’s, yeah, it’s unbelievable. And then it’s topped with ganache, the real stuff. Bittersweet chips, again, melted into boiling heavy cream. Oh the decadence. I had to eat a piece just so I could describe it thoroughly and now I have chocolate on my mouse, keyboard and arm, weirdly enough. The things I do for you. :)
I found this recipe in a Cuisine at Home publication and it was one that really stuck in my brain. It makes me want to learn more about the chemistry of ingredients and combining them together. It makes me wish all the food I make and eat looked this good. It makes me wish I could have you all over to share it with. For now, I will have to settle for eating it and trying not to make a mess.
Recipe from Cuisine at Home
Ingredients
- 1/3 cup water
- 1/2 cup sugar
- 1 stick butter, cubed
- 1-12oz bag bittersweet chocolate chips
- 1 tsp instant espresso powder
- 1/4 tsp salt
- 1/3 cup cold brewed coffee, or almond liqueur
- 2 tsp almond extract
- 6 eggs
- 1/2 cup heavy cream
- 3/4 cup bittersweet chocolate chips (4oz)
- toasted sliced almonds
- fresh strawberries
Instructions
- Bring the sugar and water to boil in a saucepan to dissolve the sugar. Remove from heat.
- Add butter, 1 bag of chocolate chips, espresso powder and salt. Let sit for 2 minutes, then stir until smooth.
- Whisk in cold coffee/liqueur and almond extract.
- In a separate bowl, whisk eggs until the whites and yolks are combined and then whisk into chocolate mixture.
- Pour batter into the prepared cake pan and then place the cake pan inside a roasting pan. Carefully add warm water to the roasting pan, filling until the waterline is half way up the side of the cake pan.
- Bake the torte at 325F for 40-45 minutes until puffed and soft to the touch.
- Remove the roasting pan from the oven and then remove the cake pan to a cooling rack.
- Let cool 1 hour.
- After the hour, run a knife around the inside edge of the cake pan.
- Invert onto a platter and peel off the parchment paper. Allow to cool completely or chill until ready to serve. Bring to room temperature before serving.
- Ganache:
- In a microwave-safe measuring cup, heat the cream on high until boiling, 1-2 minutes.
- Add the 3/4 cup of chocolate chips and let sit 2 minutes. Stir until smooth.
- Allow the ganache to cool 2-3 minutes and then spread over the top and down the sides of the torte.
- Sprinkle with toasted almonds.
Notes
To cut, dip the knife blade into hot water and wipe dry for each slice. Serve with strawberries and chill any leftover cake.
Again, I’m sorry I can’t just hand over a slice. Please forgive me.
it looks great, just great!… i like a lot your personnal photo, too. your smile gives me lots of courage. thanks