It is very unusual for me to be thinking of chocolate so soon after my last post raving about Simon Hopkinson’s Chocolate Tart. I insist I am a lemon/citrus/anything-other-than-chocolate lover person. So I’m not sure… well I sort of am but think only half of us (ahem) would understand… exactly why this dense, richly intense chocolate lovers’ dream is currently fixated-and-not-goin’-anywhere on my brain. Believe me when I tell you, when I’m in
need the mood for chocolate, this torte not only soothes the soul, I believe I can actually feel the serotonins kicking in with each and every bite. To top that off (quite literally I guess), is any time chocolate and fresh raspberries are intermingled and dancing around (a Pas de deux to be sure) on my taste buds… I. Am. A. Very-happy-girl. Oh and one more thing… this is a showpiece of a company dessert. It’s absolutely stunning and because of the richness, will feed a crowd (A little sliver will do ya’). Fantastic…!
My personal thermometer is this, but there is quite a variety to choose from…
If you have a double boiler, great, if not you can use a metal or glass bowl to place over the pan of simmering water. Just don’t let the water touch the bottom of whatever pan or bowl you use and keep it at a low simmer.
A dense, richly luscious layer of chocolate cake, topped with a decadent lighter layer of chocolate mousse starts the party…
and a thin layer of whipped cream, with a full topping of raspberries gilds the lily.
Great to put out a serving bowl of extra whipped cream as an option for guests!
Double Chocolate Torte
“Amazing! Gorgeous! Delicious! Do not overbake the cake part – be careful to pull out of oven just as top rises.” ~Julie
“My very favorite chocolate to use in this is Guittard. If you can’t find that, just use the very highest quality of chocolate you can afford. It will make a difference!” ~Julie
Adapted from Bon Appetit, December 2000 and Smitten Kitchen
Makes 10 servings
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ) (I find a combination of the two is perfect. ~Julie)
1 cup butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour
1/2 cup butter, cut into pieces
4 large eggs, separated
1/4 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (Again, I combine both bittersweet and semisweet. ~Julie)
1/2 cup sugar
1 cup whipping cream
2 cups fresh raspberries
2 tablespoons red currant jelly melted with 1 tablespoon water (optional, but I usually do this ~Julie)
1 ½ tsp sugar
For cake: Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.
For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside.
Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries. (Top entire full top with raspberries!) Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar.