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Glazed Chocolate Ginger Torte




Source of Recipe


Godiva


List of Ingredients




Chocolate Ginger Torte:

7 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
½ cup (1 stick) unsalted butter
6 large eggs, separated, at room temperature
1 ½ cups granulated sugar, divided
½ cup cake flour
½ teaspoon salt
½ teaspoon baking powder
¼ cup whole milk
½ cup candied ginger, finely chopped*

Chocolate Glaze:
5 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1 tablespoon unsalted butter
5 tablespoons heavy cream
Twelve l-inch strips of candied ginger*

*Available in gourmet or whole foods stores


Recipe



Make torte:

1. Position a oven rack in center of oven. Heat oven to 350° F. Spray a 9-inch springform pan with vegetable spray; line bottom with parchment paper and spray again.

2. Melt chocolate with butter in a medium saucepan over low heat, stirring to blend.

3. In large bowl with electric mixer beat egg yolks with 1 cup sugar until mixture is very pale and thick, about 3 minutes.

4. In a medium bowl, sift together flour, salt and baking powder. Stir into chocolate mixture. Add milk and stir until smooth. Stir in the candied ginger.

5. In a clean medium bowl with electric mixer beat egg whites until foamy; add remaining sugar, beat on high until soft peaks form.

6. Using clean whisk of rubber spatula, fold one-third of egg whites into chocolate mixture. (Do not over mix; some white streaks will remain.) Fold remaining egg whites in chocolate mixture in two additions. Pour into prepared springform pan.

7. Bake 40 to 45 minutes, until cake is set and a toothpick inserted in center comes out clean. Transfer to a cooling rack and cool completely.

8. Run a knife around sides of pan to loosen torte. Release side of springform pan and place cake onto cooling rack. Using a serrated knife, trim the top of the cake to make it smooth and flat.

Make glaze:

Place chocolate, cream, and butter into a microwave safe bowl and microwave on
high for 1 minute. Allow mixture to rest 1 to 2 minutes and whisk until completely smooth. Heated mixture should be of spreading consistency.

Assemble cake:

Using a large angled spatula or rubber spatula, spread glaze over top and sides of cake until all exposed surfaces are evenly coating. Garnish with strips of candied ginger, if desired.