Recipe

Yummy Chocolate Torte Recipe

	Vannalee / All my dishes 8 months ago this chocolate torte is moist and fluffy even without the icing. The icing that goes with it is very rich so you could use just a whipped filling instead...but i believe if you're going to do a chocolate dessert...you might as well do it right. It ma... More Prep:120m Cook:45m Servings:10	Vannalee
	cake moist long chocolate icing

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Ingredients

CAKE:

5oz dark chocolate broken into chunks

2 egg yolks

1c brown sugar

1/2c / 4 fluid ounces thickened cream

1c sugar

6 1/2oz softened butter

1 tsp vanilla extract

2 lightly beaten eggs

2c cake flour (can use all purpose if on hand)

1 1/2 tsp baking poweder

3/4c milk

3 egg whites

CHOCOLATE ICING:

3/4c water

3/4c granulated sugar

6 egg yolks

6 1/2 oz melted dark chocolate

8oz butter, chopped into cubes

DECORATIONS:

3 oz flaked toasted almonds

chocolate drizzled strawberries

Directions

Pre-heat oven to 375F and grease and line two 9 inchround cake pans with wax or parchment paper.

Place the dark chocolate, eggs yolks, brown sugar, and cream into a heatproof bowl. Set the bowl over a saucepan of simmering water, and stir constantly untill the mixture is melted and completely smooth. Remove from heat and let cool slightly.

Place the sugar butter and vanilla extract in a large mixing bowl and beat untill light and fluffy. Gradualy beat in the eggs. Sift the flour and baking powder over the butter mixture. Then add the melted chocolate mixture and milk and mix till well combined.

Place the egg whites in a clean bowl and use clean beaters to beat them untill stiff peaks form. Fold them into the chocolate batter GENTLY till just combined completely.

Pour the batter into two greased and lined 9 inch round cake pans and bake at 350F for about 40 minuts or untill insterted toothpick comes out clean.

Meanwhile to make the icing you place the water and sugar in a small saucepan. Cook over low heat, stirring constantly untill he sugar completely dissolves. Bring the mixture to a boil, then reduce the heat and simmer about 5 minutes or untill it becomes syrupy.

Place the 6 egg yolks in a large bowl and beat them untill they become thick and pale. gradually beat in the suagr syrup and melted chocolate. then gradually beat in the butter a little at a time untill the mixture becomes thick.

Cover the bowl and refridgerate untill it becomes a good spreading consitency.

To put this torte together you take the two completely cooled cakes and split each of them horizontally. Place one layer onto your serving plate and spread with icing. Top that with the other half of the cake and ice that as well. Continue untill the last of the cake layers is used and the entire cake, sides andall, are iced and covered.

HINT: it helps to lay strips of aluminum foil onto the edges of the serving platter before you start assembling. This once you are done icing and decorating you just lightly pull out the strips and your platter is clean.

To decorate i like pressing the toasted almonds all around the sides of the torte. Then i take the choclate drizzled strawberries and slice them in half vertically so they keep their shape. I place them ontop in any manner i feel like that day.

Note: You do not have to use these decorations if you don't like either almonds or strawberries...or both. Chocolate curls are great, along with berries or anything you can think of. Enjoy!!

Serves-10-12

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