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Torte is a flourless dessert cake made with eggs, butter, sugar, and sometimes peanuts. Chocolate torte is a popular variation, with the highest quality ingredients recommended for the best taste. The recipe involves melting chocolate, creaming butter and sugar, beating egg yolks and whites, and folding everything together before baking. The finished torte can be served plain or with toppings like whipped cream or fresh fruit.
Torte is a rich dessert cake made with little or no flour. The ingredients tend to be very simple, using copious amounts of egg for the leavening and body, along with unsalted butter and sugar, and sometimes peanuts for a flour substitute.
Chocolate cake is arguably the most famous of the tortillas, and when done well a chocolate cake is a rich, intense chocolate dessert that tastes superb on its own, without frosting or frosting. Another well-known chocolate torte is Linzer torte, which uses ground hazelnuts in addition to the chocolate.
The word torte is German, borrowed from Italian cake, for a type of bread. To make a chocolate cake, start by assembling the highest quality ingredients. You don’t need many, so don’t stop anywhere in the process. If possible, use fresh locally produced eggs, the highest quality baking chocolate and excellent sweet butter. Plain granulated sugar is best, and brown sugar should be avoided, as it will alter the flavor of the chocolate torte.
To assemble a chocolate cake, you’ll need a lightly oiled springform pan, two mixing bowls, a double boiler, a spatula, a wooden spoon, and an egg beater or electric mixer. You’ll also need 12 ounces of unsweetened baking chocolate, nine eggs, 12 tablespoons of unsalted butter, and three-quarters of a cup of granulated sugar. If desired, add up to a quarter cup of finely chopped walnuts or cocoa powder.
Start by melting the chocolate in a double boiler over medium heat, stirring until completely melted. Next, cream the butter with the sugar in a mixing bowl, using the wooden spoon or an electric mixer. Add the egg yolks two at a time, separating the whites into the other bowl, which should be perfectly clean and free from fat. Once all the egg yolks are beaten, slowly add the melted chocolate, mixing with the spatula to combine well.
Beat the egg whites into stiff peaks and fold them into the chocolate mixture with the aid of the spatula. Incorporate the egg whites completely, but try to avoid crushing or excessive smudging, as you want the chocolate torte batter to stay light and fluffy. Pour the batter into the oiled pan and bake for 45 minutes at 350 degrees Fahrenheit (177 degrees Celsius) before taking out the chocolate torte and chilling and serving without molding. This recipe is gluten-free and is a great thing to serve to gluten-intolerant guests.
If chilled overnight, a chocolate cake will become dense and almost fuzzy. The fresh chocolate cake is still very rich, with a slightly cracked top. It can be served plain, glazed with a flavored ganache, topped with whipped cream, or decorated with fresh fruit. Try not to overdo the toppings and let the rich chocolate flavor roll through. Since you’ve spent time and money on the body of the pie, also avoid cheap toppings that could detract from the flavor.
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