Precise and specific amount of ingredients used is key to successful baking. My usual "just a little bit" or "few splashes" type of measurements do not work on sweet stuff. That's when I seek help from recipe books, and that's how this chocolate torte was born.
Ingredients? (based on the recipe from the book "Chocolate Box")
- Some unsalted butter for greasing
- 1/4 cup of superfine sugar
- 2 eggs
- 1/4 cup of all purpose flour
- 1/4 cup of unsweetened cocoa
- 4 tablespoons of cold, strong black coffee
- 2 tablespoons of cognac
Truffle filling -
- 2 1/2 cups of whipping cream
- 15 oz/425 grams of semisweet chocolate, broken into pieces
To decorate -
- Some unsweetened cocoa
- Some confectioners' sugar
Preheat the oven to 425 degrees Fahrenheit. Grease and line a 9-inch springform cake pan with parchment paper.
Use a double broiler, or just put the sugar and eggs in a heatproof bowl over a small pot of gently simmering water. Make sure the bottom of the bowl does not touch the boiling water. Whisk till pale and resembling the texture of mousse.
Take a big bowl, sift in the flour and unsweetened cocoa -
Slowly add the powder mixture into the batter and fold gently. Pour into the prepared pan and bake for 7 to 10 minutes, or until risen and slightly firm to the touch.
Take the cake out of the pan and place on a wire rack to cool down. Wash and dry the pan and replace the cooled cake back into the pan. Mix together the coffee and cognac -
Brush the liquid over the cake.
As for the truffle filling, whisk the cream till just holding very soft peaks. I highly recommend using an electric tool during this step, otherwise you might get sore arms (or some muscle!) the day after.
Melt the chocolate using a double broiler and let it cool down a little. Carefully fold the melted chocolate into the cream. Pour the mixture over the sponge. Transfer to the fridge until set, at least 4 hours just to be safe.
Decorate the torte right before serving. Sift unsweetened cocoa all over the top first and carefully remove the torte from the pan -
Sift confectioners' sugar over the torte, maybe with the help of strips of paper in order to create patterns with straight lines.
Just be careful not to breathe too heavily or sneeze during this step, otherwise you'll get sugary powder flowing all over the kitchen.
Cut the cake using a hot knife to prevent from sticking. Preferably serve with unsweetened tea or coffee.
I actually store the remaining cake into the freezer. Before serving, take out the cake and let it rest in room temperature until just soft enough to cut through with a knife. You'll get ice cream like texture that way, which is perfect for a summer afternoon treat.
*Please spare me on the rough looking bottom layer. After all, it was my first try making chocolate torte.