Rich Flourless Chocolate Torte
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Rich Flourless Chocolate Torte
  Chocolate    Tortes  
Last updated 6/12/2012 12:58:28 AM. Recipe ID 21238. Report a problem with this recipe.
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      Title: Rich flourless chocolate torte
      Yield: 4 Servings
      1 c  Granulated sugar
  1 1/2 c  Light corn syrup
     20 oz Good quality semisweet
           Chocolate, preferably French
           Or Belgian
           Cut into small pieces plus,
      8 oz Additional
      2    Sticks (16 tablespoons)
           Unsalted butter
     10    Whole eggs
    1/2 c  Heavy cream
  Preheat the oven to 350 degrees.
  In a heavy bottomed pot, combine the sugar and corn syrup and bring
  to a boil.  Reduce the heat to low and cook for 5 minutes.  Remove
  from the heat.  Melt the 20 ounces chopped chocolate in the top of a
  double boiler over simmering water.  Stir the chocolate occasionally
  as it melts. Remove the pan from the heat and stir in the butter. Set
  aside to cool slightly. With an electric mixer, beat the eggs at high
  speed until frothy. Lower the speed to medium and carefully pour the
  hot syrup into the beaten eggs. Add the melted chocolate and butter
  mixture and blend to a smooth consistency. Butter a 10 inch to 12inch
  round cake pan lightly and pour in the chocolate mixture.  Set the
  cake pan into a larger pan (such as a roasting pan) and add hot water
  to rise halfway up the sides of the cake pan. Place in the preheated
  oven and bake about 45 to 50 minutes.
  Being very careful not to scald yourself or get water into the torte,
  remove the pans from the oven, and remove the cake pan from the water
  bath. Cool the torte completely to room temperature before unmolding.
  Run a sharp knife around the inner circumference of the pan. Place a
  plate over the pan, invert, and, if necessary, tap the bottom of the
  pan with the knife handle to encourage the torte to release.
  The torte should then be refrigerated for at least 3 hours before
  serving. While the torte is cooling, place the heavy cream in a thick
  bottomed pot and begin to heat gently.  Add the remaining 8 ounces of
  chocolate, stir together while the chocolate begins to melt in the
  hot cream. Being careful not to burn, boil or scorch the chocolate,
  when the chocolate has melted almost entirely, remove from the heat
  and allow to cool for several minutes before pouring over the torte
  for a glossy "finish". Place the unmolded torte on a baking rack with
  a cookie sheet underneath, and pour slightly cooled chocolate ganache
  directly onto the center of the torte in one motion so that it will
  flow out in one smooth sheet over the top and sides of the torte. You
  can gently help this along with the aid of a spatula but is important
  to use still warmed ganache.
  Allow to dry a few moments at room temperature.  Then place the torte,
  baking rack, and cookie sheet into the refrigerator to chill
  completely and set firm.  If you haven't overheated the chocolate or
  cream, this "ganache" will set and harden into a shiny "couverture"
  during the hour the torte is chilling in the refrigerator.
  Yield: 10 to 12 portions

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Recipe ID 21238 (Apr 03, 2005)

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