For those chocolate lovers out there, here is a recipe that you can go gaga on, because it is extremely good and you can do anything you want with it. I made it as simple as I possibly could so that everyone can follow. Your patience and persistence would help. But once you become good at making chocolate desserts like this chocolate torte, you can pride yourself in being an accomplished home baker – a totally different person. And with a little creativity, you can improve on this recipe by adding nuts, dried, or even fresh fruits – to give it that unique personal touch. For those of you who are not fond of chocolates, here is some good information about one of the best flavors in the world – chocolate flavor. Chocolate per se is treated as a sweet, but if taken in moderation, it can also have health benefits. Scientifically, chocolate contains antioxidants and has been found to release 2 good chemicals in the body, such as endorphins and serotonin, which give a feeling of euphoria to your brain. And best of all, there is nothing like a home-made chocolate torte, as compared to the store-bought variety. You can also give it as a gift for any occasion.
Ingredients:
Unsweetened cocoa for dusting
10 oz. extra bittersweet chocolate,
coarsely chopped
3/4 cups unsalted butter
5 large egg yolks
1/2 cup sugar (divide into 1/4 cup each)
1 tablespoon dark rum or liqueur
(substitute brewed espresso)
1 teaspoon vanilla extract
pinch salt
5 large egg whites
Ingredients for Chocolate Glaze: (See methods below.)<D>
1/2 cup butter, diced
10 oz. bittersweet chocolate
2 tablespoon light corn syrup
Tools needed:<D> (1.) 8-inch round cake pan, lined
and greased (including the sides), slightly dusted with cocoa powder.
(2.) Manual or electric mixer. (3.) Whisk.
Methods:
1. Preheat the oven to 300º F.
2. Fill a double boiler with 2
inches of water and let it boil. Then lower heat so the water barely simmers.
In the top of the double boiler, melt the chocolate and the 3/4 cup butter
while whisking until well blended.
3. In a large bowl, combine the egg
yolks, 1/4 cup sugar, rum or liqueur, vanilla and salt. Using a mixer or whisk,
beat together these ingredients. Gradually pour in the chocolate mixture, while
beating until well blended. Using an electric mixer on medium high speed, and
in a separate clean and dry bowl, beat the egg whites until billowy.
Gradually add the remaining 1/4 cup sugar, beating until medium peaks
form. Pour half of the egg whites unto the chocolate mixture and fold
them in gently. Fold in the
remaining egg whites until no streaks remain.
4. Pour the batter into the cake
pan. Gently bang the pan on the countertop to spread the batter evenly.
Bake the torte about 35 minutes or until it pops slightly. Test for
doneness by inserting a toothpick into the center of the cake. It should
come out moist with no liquid. Let cool in a rack for half an hour.
5. To release the torte from the
pan, run a very thin knife or small spatula around the inside of the pan to
loosen the sides, then invert into a flat plate. Lift the pan carefully
and peel off the parchment paper. Cover and refrigerate for at least 4
hours or until very cold.
6. Glaze the torte with the
chocolate glaze (see glazing method below). Refrigerate the cake again
for at least 2 hours. Carefully transfer to a serving plate. Note:<D>
When slicing, dip the knife in hot water and wipe with each cut.
Methods for Chocolate Glaze:
1. In the top of a double boiler,
set over barely simmering water, combine butter and bittersweet chocolate and
melt, then whisk until blended.
2. Remove from the heat and whisk
in the light corn syrup until smooth and glossy.
3. Set the cold torte on a wire
rack over a large plate or baking sheet.
4. Slowly pour the warm glaze over
the center of the torte. The glaze should cover the surface evenly, spilling on
and running down the sides, with the excess glaze falling unto the plate
below.
Chef’s Tip:<D> When melting chocolate in the top
of the double boiler, make sure the water does not touch the bottom of the top
pan, and do not let the water boil. Do not let any moisture or steam come
in contact with the chocolate as it could cause it to seize or stiffen.
Baking Terms:
Double boiler<D> – consists of two nesting sauce pans,
available at any kitchen specialty shops.
You can also improvise by choosing a
sauce pan and a heatproof bowl that rests securely in the top of the bottom
pan. Fill the bottom pan with water not more than 2” in depth, with the
bottom of the top bowl not touching the water.
Fold – to mix together a light and airy mixture with a heavier
one. The lighter mixture is placed on the heavier, using a spatula or
metal spoon in a gentle figure-of-eight motion. Combining in this manner
will prevent the mixture from loosing air.
Editor’s note: Mrs. Evelyn S. Bunoan is Owner/Master Chef,
Philippine Oriental Market & Deli (with more than 28 years of service
to the Filipino-American community) - 3610 Lee Highway, Arlington,
Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon
Bleu, London, UK; recipe creator, improviser, food stylist, cake
designer, and culinary writer; kitchen-tested and mastered more than 300
recipes, and counting. Host of the cooking show – “Evelyn’s
Kitchen – Cooking with Friends”.
