Chocolate torte
In Austria and other parts of Europe, a torte is simply a multi-layered cake. But far from just a difference of definition, a chocolate torte is a delightful alternative to chocolate pudding.
Ingredients
Instructions
- Preheat the oven to 350°F (177°C) While that's heating up, you can prepare the pan. Coat a 9x3-in (23x8 cm) pan with nonstick cooking spray. Keep the amount as small as possible to avoid affecting the flavor of the outer surface.
- Then separate the eggs, yolks in one bowl and egg whites in another, allowing both to reach room temperature. Add about ½ cup of sugar to the bowl with the yolks and whisk or beat with an electric mixer for a few minutes until thickened. Add the vanilla extract.
- Now, melt the chocolate slowly. One easy way to do that without scorching is to use a double boiler. Place water in the base and heat the water with the top section on. Then when the temperature is just about 100°F (37.8°C) slide the chocolate into the pan and swirl as it melts. Combine the chocolate with the egg yolk mixture.
- Next, beat or whisk the egg whites until they're nice and foamy. Then add in the cream of tartar. Add ½ cup of sugar. Mix the egg whites mixture with the egg yolk mixture and fold lightly.
- Pour the result into the pan then bake for about an hour. You can check the result after 45 minutes with a toothpick, but keep in mind that a torte is a little more gooey, and less firm than an American cake. When you see a nice crust you should be about done.
Notes
American cakes are light, sturdy and rise in the middle. A chocolate torte will be heavier and, after cooling off, actually sink in the middle. While this might be considered a cooking failure in other circumstances, here it signals a dessert done to perfection.
The crust on top will collapse as the torte cools after removal from the oven. That's normal.
For a delightful variation, you can make a chocolate espresso torte. Just add 1/4 cup of brewed espresso to the mixture before baking. The coffee should be allowed to reach room temperature before adding it in. To make an extra strong result, you can even add a tablespoon of finely ground espresso beans.
Though not necessary, if you want a little extra body you can add ¼ cup of all-purpose flour. Once all the other ingredients are prepared, just fold in the flour. No need to overdo it, a few specks or ribbons of dry flour are desirable since they provide structure.
To serve, just allow the torte to cool for half an hour. Expect the dessert to be less compacted until it has cooled in the refrigerator overnight. A torte whose top edge crumbles off like old bricks from a castle is just fine.
Source
Food in Europe