Chocolate Torte: Separate the eggs while
still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both
with plastic wrap and bring to room temperature
(about 30 to 60 minutes).
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter a 9 x 3
inch (23 x 8 cm) springform pan, or spray with a nonstick cooking spray. Line
bottom of pan with parchment paper and butter the paper.
butter and chocolate in a stainless steel bowl placed over a saucepan of
simmering water. Remove from heat and let cool to tepid.
egg yolks and 1/2 cup (100 grams) of the sugar in the bowl of your electric
stand mixer, fitted with the paddle attachment (can also use a hand mixer). Beat
on medium high speed until thick and lemon-colored, about 3-5 minutes. (The eggs
should have tripled in volume, be quite thick and soft, and when you lift the
beater the mixture falls back into the bowl in a slow ribbon.) Beat in the
vanilla extract and melted chocolate mixture.
In a clean bowl, with
the whisk attachment (or with a hand mixer), beat the
egg whites and cream of tartar, on medium low speed, until
soft peaks form. Gradually add the remaining 1/2 cup (100 grams) of sugar and
beat, on high speed, until stiff peaks form. Using a rubber spatula or whisk,
small amount of whites into the egg yolk mixture to lighten the batter. Add the
remaining egg whites, in two to three additions, folding just until incorporated. Do not over mix or the
batter will deflate.
the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 50 - 60 minutes or until
a toothpick inserted into the center of the cake comes out with a few moist
crumbs. Remove from oven and place on a wire rack to cool. (During baking
the cake will rise and the surface
of the cake will form a crust. The cake will collapse during cooling. The top of
the cake will be crisp and cracked with lots of crumbs.)
I find this cake is best served the next day as it
allows the flavors to blend. It can
be stored at room temperature or in the refrigerator.
Cut the cake into small slices with a sharp knife, wiping off the knife after slicing. I
find it best to warm the blade of the knife under hot running water
before cutting each slice. Very nice with softly whipped cream or vanilla ice
cream. The torte can be stored in the refrigerator for about 5 days or frozen
for about one month. Defrost in the refrigerator overnight.
12 to 14.
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