One plate and two forks is all you need to enter chocolate heaven
Summer has been amazing with seemingly endless sweltering days. But ever so often this glorious weather is punctured by bland grey skies or a powerful rainstorm; Iittle reminders that this summer is not everlasting and that I better enjoy every single beautiful day.
So I have not been doing much cooking at all. On work nights I might throw together a quick dinner, but in the weekends I have been (literally) eating out as much as possible- I’ve been enjoying rooftop, waterside and pavement dining.
There have only been very few exceptions were I was tempted to invite friends over and cook a meal. And even then I did not want to spend long hours indoors preparing dinner. But then at the same time, when my friends are sitting at a table laughing and chatting, I want to be with them instead of standing in the kitchen putting together a meal. This dessert was exactly right:
this chocolate torte comes together quickly and can be made the night before – or earlier in the day. After it has baked and cooled, you just pop it into the fridge until it is time for dessert.
This torte is decadent; it is so moist it almost has the consistency of a mousse. You can bake one large torte to serve a crowd or, for a romantic, informal dinner, you can make a smaller torte and serve it on a single plate with two little forks to share. Either way, it is fabulous with a little whipped cream and a tart raspberry sauce or the way I prefer it: piled high with fresh summer fruits.
(from the blog ‘Almacucina’)
Two small 16cm or one 22cm torte – serves 4 to12
110g (6 ounces) 70% dark chocolate
1 tbsp butter
30ml (1/8 cup) strong black coffee (brewed or instant)
3 large eggs, at room temperature
55 (1/4 cup) of (unrefined) sugar
1 tsp vanilla extract
120ml (1/2 cup) heavy whipping cream
a sprinkling of sugar
- Line the bottom of two 16cm spring form pans (or one 22cm pan) with a circle of parchment paper.
- Preheat oven to 175C (350F)
- Au bain marie* melt the chocolate, butter and coffee, stirring once or twice. Once melted remove from the heat and allow to cool a little.
- Bring some water to the boil.
- Using an electric mixer whisk the eggs on high, gradually adding the sugar. Add the vanilla and continue to whisk until the eggs are pale and have double in volume – about 3 – 5 min.
- In a separate bowl whisk the cream until soft peaks form.
- Using a spatula fold the cream into the chocolate with a few quick strokes until incorporated.
- Then add the egg and fold in gently and quickly.
- Pour batter into the prepared form(s).
- Fill a large pan or deep baking tray with the boiled water. Carefully place the cake pan(s) inside. The water should come about 3/4 way up the pan.
- Place in the oven for 25 min (maybe a little longer if using a large pan). The torte is done when it feels slightly bouncy but firm when you press lightly with your finger.
- Remove from the hot water bath and allow to cool 10-20 min.
- Cover and chill in the fridge for at least 4 hours or overnight.
- To unmold run a knife or spatula around the sides. If you find the bottom of the cake is sticking you can place the pan over a small flame to heat the base. Sprinkle the top of the cake with a little white sugar, to keep it from sticking when it is cut.
- If you are serving the torte in wedges use a hot wet knife to cut it, cleaning the knife after each cut.
* Au bain marie means melt in a heated water bath: bring a pot of water to the boil and then immerse a second pot/bowl until it sits about halfway inside the water. Keeping the water on a soft simmer allow the chocolate to melt.
- Fresh summer fruit (blueberries, raspberries, blackberries)
- Whipped cream and a raspberry sauce