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Indispensable Chocolate Torte




Source of Recipe


Jeremy Jackson


Recipe Introduction


Indispensable Chocolate Torte

Makes one 9-inch torte; serves 10

Basic, beautiful, versatile. To my mind, it's the little black dress of the dessert world... . It includes only five ingredients, but it's so much more than the sum of its parts.

Here are some serving ideas:

-- dust with confectioners' sugar
-- serve it with a modest dollop of sweetened whipped cream
-- coat it with jam glaze
-- serve it with raspberry coulis or blackberry coulis
-- serve it with ice cream, of course


List of Ingredients




5 ounces bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar
5 large eggs, separated
1/2 cup all-purpose flour

Recipe



Melt the chocolate in a double boiler or a metal bowl placed over simmering water, stirring occasionally. Remove from the heat and let cool until it's about body temperature.

Preheat your oven to 325 degrees F. Grease and flour the sides of a 9-inch springform pan (see Note). Line the bottom of the pan with a round of parchment paper or wax paper.

Beat the butter until creamy. Then add 1/3 cup of the sugar and beat until smooth and fluffy. This could take several minutes. Beat in the egg yolks one at a time. Fold in the melted chocolate.

Beat the egg whites on low speed in a large bowl until they are foamy (like dishwater). Increase the speed to high and slowly add the remaining 1/3 cup sugar. Then beat until the egg whites form stiff peaks.

Stir one-quarter of the egg whites into the chocolate mixture, then gently fold in the rest of the egg whites until the mixture is uniform. Sift the flour onto the batter in 3 separate additions, folding it into the mixture after each addition.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until the cake is somewhat spongy and a toothpick or cake tester inserted in the center comes out clean.

Let the torte cool in the pan on a rack. It will shrink, sink in the middle and pull away from the sides of the pan. Serve warm or at room temperature.

Note: A sturdy 9 x 2-inch round cake pan can be substituted for the springform pan. Carefully slide a think knife around the edges of the cake when it has cooled, then gently turn it upside down to remove it from the pan, then turn it right side up. The round parchment paper or wax paper in the bottom of the pan should release the cake easily.