Monday, December 24, 2012

Chocolate Satin Torte

         

When it comes to Holiday desserts it has to be chocolate. You need something elegant, rich and simple. And easy, because you're already up to your ears in a to-do list. You need a cake that comes together quickly but still has the proper wow to close the feast. You need a one layer cake. You need a cake that doesn't need frosting. You need Chocolate Satin Torte. So what if you have to cook it in a water bath. If that's the hardest thing about this recipe, I don't want to hear any complaints.  Oh, and you must wash your mixing bowl midway through the recipe, that's key.

Chocolate Satin Torte is like the best candy bar in the world merged with a cloud of euphoria.  If you're worried about fat content, turn the page now. We're talking butter, heavy cream and eggs here. But the good news, a skinny slice of this is really all you need, along with a soupcon of whipped cream and few drops of raspberry sauce. 

Now go enjoy your Holidays! I wish you all a happy, happy time and a blessed and peaceful New Year. 

chocolate satin torte

12 ounces of good quality dark chocolate, cut into small chunks (I used 60% but you can go darker if you like)
2 tablespoons butter
1/4 cup strong brewed black coffee (or 1/4 cup hot water and 1 tablespoon instant coffee)
1 cup heavy whipping cream
6 large eggs, at room temperature
1/2 cup of sugar
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line the bottom of a 9 inch cake pan with a circle of parchment paper and set aside. In a large heat proof bowl melt chocolate, butter and coffee over a pot of water on a very low simmer, stirring once or twice. Once the mixture is melted take it off the heat and set aside. 

In an electric mixer whip the heavy cream to soft peaks and transfer to a bowl, keep refrigerated until needed. Wash and dry mixing bowl and whip attachment. Beat the eggs on high, slowly adding the sugar. Add vanilla extract and continue beating on high until the eggs are pale and have double in volume, about 3 to 5 minutes, set aside.

Using a few, quick strokes with a whisk or spatula gently fold whipped cream into melted chocolate. When all the whipped cream is incorporated, gently fold in eggs, again using a few quick strokes. 

Pour batter into prepared pan. Fill a larger pan with hot water about 3/4 of an inch up the pan. Place the pan of water in the oven and carefully place the cake into the water bath. Bake for 25 minutes. Cake should feel slightly bouncy but firm when done. Remove from water bath and let it set for 5 to 10 minutes. Chill for 4 hours or overnight in the fridge.

To unmold: Run a clean, wet knife or small decorating spatula around the side of the pan. To loosen the cake, place the pan over a low flame and turn it so the entire bottom is heated. Sprinkle the top of the cake with a little white sugar, this will help keep it from sticking when it's cut. Place a cake circle or serving dish over the cake and carefully invert the dish and the cake pan. If the cake doesn't come right out try heating it over a low flame again. Cut the cake using a hot wet knife and clean off the knife after each cut. Serves 12 to 16.

raspberry sauce

1 jar raspberry preserves
2 tablespoons water

Heat preserves and water in a small pot over medium heat just until it comes to a boil. Strain the mixture in a fine mesh sieve. Chill for 2 hours.












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17 comments:

  1. Hi, how would I know if the cake is done baking in the oven? Do I use the clean skewer test? Thanks!

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    1. Great question, thanks Leslie. Because there's no flour in this cake, different rules apply. It's more like a steamed pudding than a cake so a skewer is not the best way to test if it's done. The skewer won't come out clean no matter how long you bake the cake. After 25 minutes touch the center of the cake with your finger, it should feel firm and slightly bouncy. If you don't "feel" it's done give it 5 more minutes. At that point you could turn off the oven, crack open the door and let the cake slowly cool down.

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  2. Hi! How much sugar to add to the eggs?

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    1. Oh, I did leave that out didn't I!? Thanks, just corrected it. It's 1/2 cup of sugar.

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  3. Thank you, Robyn! I plan on making smaller versions (maybe two smaller cakes?) with about a quarter of the ingredients. Any tips? :)

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    1. That sounds like a wonderful idea! I haven't done it myself, and you never know until you try, but my only concern would be the time. Smaller pans might be done sooner, although it may just depend on the depth of the batter. Good luck and please let me know how they turn out!

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    2. In the oven now... fingers crossed :P

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    3. They turned out great, thank you Robyn! It was just what I wanted... and just what you described -- a candy bar cloud! I fit 1/4 of the ingredients into two 10 oz ramekins for individual portions. Since the 6 eggs don't divide evenly into 4, I only used 1 egg. Even though the portions were smaller, the cook time was still around ~25 mins.

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    4. Excellent! This is good to know and I'm so happy to hear they worked out! ;D

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  4. I made this torte for a friends birthday dinner yesterday! Delicious, beautiful - it was a hit! Thank you so much for sharing! (I admit I forgot the water bath but I only had to incease the cooking time a little and it still turned out fabulous)

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    1. You're welcome! I'm happy to know it was a success!

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  5. Hi,

    Just a question about this recipe, does it have any kind of coffee flavour to it? I wasn't sure whether that much coffee was just to bring out the chocolate taste or if the end product would have a hint of coffee. I am not much of a fan of coffee so I was wondering if I should reduce the amount so I couldn't taste it? :-)

    Thanks,

    Jen

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  6. I don't taste the coffee in the finished cake, I think it just backs up the chocolate flavor. But if you're concerned you could reduce it or leave it out, as long as the same amount of liquid is in there (IE: water).

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    1. Thanks very much for that Robyn! I might reduce it to a teaspoon or half a tablespoon and see what happens. I'm going to make it on the Easter long weekend and am looking forward to it :-).

      Jen

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    2. Wonderful Jen, hope you love it!

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  7. Its been a while since I shared with you that I made this torte the first time. I have made it so often now and enjoy it so much, I just had to share it on my blog as well!! Thank you so much for the inspiration!!

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    1. Thank you, you're so welcome! I'm thrilled to hear you made it, liked it and shared it with your readers! Cheers, Robyn

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