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Two tone chocolate torte




Source of Recipe


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Recipe Introduction


Chocolate is always on my menu for New Year’s Eve dinner. We’ve given this torte a lighter edge with creamy milk chocolate, then coated it with a bittersweet chocolate glaze.


List of Ingredients




Cake
4 oz (113 g) milk chocolate from a bar
2/3 cup (150 mL) unsalted butter
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
2 eggs
1/2 cup (125 mL) granulated sugar

Glaze
3 oz (85 g) bittersweet chocolate
4 tbsp (60 mL) unsalted butter
1 tbsp (15 mL) corn syrup



Recipe



1. Preheat oven to 325F (160C). Lightly butter an 8- or 9-inch (20- or 23-cm) round cake pan. Line bottom of pan with a circle of parchment or waxed paper. Coarsely chop milk chocolate and butter, then place in a microwave-safe bowl. Microwave on medium until almost melted, 1n to 2 minutes. Stir until chocolate is completely melted. It may not be perfectly smooth. Stir in vanilla.

2. In a small bowl, stir flour with baking powder and salt. In a large bowl, using a wooden spoon, lightly beat eggs. Gradually beat in sugar. Stir in chocolate mixture, then flour mixture until mixed. Turn into pan. Drop pan on counter a few times to remove any air bubbles. Bake in centre of preheated 325F (160C) oven 35 to 45 minutes. Cake will be done when it begins to pull away from side of pan and a toothpick inserted in centre comes out clean. Top will be crackly. Immediately run a knife around edge. Let cake cool in pan.

3. Meanwhile, prepare glaze. Coarsely chop bittersweet chocolate. Place in a small saucepan with butter and corn syrup. Stir often over medium-low heat until smooth, 5 to 6 minutes. Let stand at room temperature, stirring occasionally, until glaze is thick yet still pourable, 30 to 40 minutes. Invert cake onto a large plate, peel off paper and turn top side up. Pour glaze on centre of cool cake. Using back of a spoon, spread glaze over cake to completely cover and drip down side. Let stand until glaze hardens, at least 30 minutes. If making ahead, cover cake with a large bowl turned upside down and leave at room temperature up to 1 day. Slice into wedges. Place on dessert plates. Spoon Orange Jewel Sauce overtop. Garnish with bittersweet chocolate shavings.