Chocolate Torte by Jon Howard
Yield: Makes 1-8” Cake
I was attracted to this recipe when someone said it was “The little black dress” of desserts. I tried it and was pleasantly surprised at its simplicity and its diversity.
For Valentines Day you can serve this with a simple sauce and fresh Strawberries and a dusting of powdered sugar or cocoa powder. Enjoy!
Equipment & Supplies:
Standing mixer with the whisk attachment (if you don’t have a standing mixer, use a handheld mixer)
8 inch cake pan
Double boiler or steel mixing bowl placed inside pan
Non-stick cooking spray
Preheat oven to 325 F
1 Stick of butter
4 oz 70% chocolate
4 Eggs at room temperature
1/2 Cup sugar
1/4 Teaspoon salt
1/4 teaspoon Creme de Cocoa*
1/4 All purpose flour (sifted)
Break up chocolate and combine butter in double boiler until smooth, then turn off heat.
Whip eggs for 8 minutes on high until eggs start to foam. While this is happening mix sugar, salt and liquor together and then add to eggs. Don’t add while mixer is on high, turn mixer off and add and then turn the mixer back on high.
Fold melted chocolate into
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egg and sugar mixture and then fold in sifted flour. Make sure to wipe off water from bottom of mixing bowl with chocolate so as to not have any residual water join the cake batter mixture. Mix all ingredients on medium until well combined.
Pour chocolate mixture into a sprayed, floured 8″ pan lined with parchment paper on the bottom.
Place in a 325 F oven for 24 minutes or until the sides start to pull away from the cake and the cake will spring back slightly when touched.
* You can add any liquor you’d like, and then pair with best topping. I suggest Kirsch with cherries, Brandy with pears or apples, and Rum with coconut.
Recipe by Pastry Chef Jon Howard of PlumpJack Cafe, located at PlumpJack Squaw Valley Inn.