Indugence Torte Recipe

How to make it

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• In an electric mixer, whip the salted butter.
• Add sugar, vanilla and eggs.
• Beat smooth.
• Mix flour with cornstarch and baking powder and sift a second
• time (you sift it once before you measured it, right?).
• Add flour mixture to egg mixture, stirring constantly.
• Make 8 layers, each less than about 1/4 inch thick, by baking
• each in the bottom of an 8-inch springform layer pan.
• Do this by cutting a round of baker's parchment that exactly fits
• the bottom of the layer pan, then using a spatula to spread the
• dough evenly over the parchment.
• Make sure that it doesn't get too thin at the edges.
• Bake each layer for 7 minutes in a preheated 400F oven. Stack the layers separated by waxed paper.
• MAKE THE PUDDING: Use more chocolate in the pudding
• than you would normally use.
• If you want to be lazy and use pudding from a mix, then add
• about a tablespoon of top-quality cocoa to the pudding mix.
• Stir the pudding while it cools so that it does not congeal.
• Beat the unsalted butter until it is very smooth.
• When the butter and pudding are about the same temperature,
• add the pudding to the butter to get an even, smooth
• buttercream.
• Use the pudding/butter mixture as mortar, and layer the cake
• together, spreading the pudding/butter evenly between the
• layers.
• Make sure the layers are even and parallel; if they are not, or if
• one is not straight, you can mend things with a little extra
• pudding here and there.
• Do not put pudding on top of the topmost layer, and try not to
• get too much on the outside edges.
• MAKE A chocolate FROSTING: Sift the powdered 10X
• sugar and cocoa together, add the melted butter while stirring
• constantly, then add boiling water.
• Frost the cake, taking pains to make sure the sides are
• perfectly smooth and the top is perfectly smooth.
• Let the cake sit at cool room temperature for at least an hour
• before serving.
• * If you are not an experienced baker, you should be warned
• that in recipes like this it is important to measure exactly and to
• follow the instructions exactly.
• People who prefer to cook by testing, tasting, and adding more
• ingredients should avoid intricate baking.
• * These layers are baked in the bottom of a springform pan.
• Such a pan bottom is about 8 inches in diameter, and has a
• raised lip that is about 1/8 inch high.
• It resembles a miniature pizza pan. I have never
• succeeded in making this torte with layers bigger than about 10
• inches; about 8 inches is easier.
• The baker's parchment is crucial and there is no good
• substitute, though buttered kraft paper (from shopping bags)
• will work in a pinch.
• Use a new piece of parchment for each layer. If you don't make the layers straight, then when you pile them up, the
• cake will be mounded up in the middle or will sag down in the
• middle or will tilt to one side.
• * If you are not an experienced cake froster, then make double
• the recipe of frosting.
• Unskilled frosters usually use too much frosting, and you don't
• really want to run out.