Eggs. Butter. Chocolate.
A heart attack, perhaps. A heavenly recipe, definitely.
They’re three ingredients you no doubt have in your kitchen. Together with the right agitation and manipulation, they can become an incredibly delicious and relatively easy chocolate torte.
Bonus: You can call this a gluten-free chocolate cake to score points with the celiac crowd.
This is the recipe we use when preparing the torte for camp groups. It’s adapted from a sliver of a recipe for the Tuxedo Truffle Torte in Marcel Desaulniers’ excellent “Desserts To Die For” (Simon & Schuster, 1995). The full recipe includes two kinds of chocolate ganache and chocolate mousse, but I’m perfectly content with this torte, a sprinkle of powdered sugar, and a spoonful of barely sweetened, barely whipped cream. Maybe a couple of berries for special occasions.
SAC CHOCOLATE TORTE
- 3/4 pounds butter, cut into 1 ounce pieces
- 1 1/2 pounds semisweet chocolate chips, preferably mini chips
- 4 large eggs
- 4 large egg yolks
Preheat the oven to 300 degrees.
Melt 1/2 ounce of the butter in a microwave-safe dish, then brush onto the insides of a 9-inch by 3-inch-tall springform pan (you also can use an extra-tall cake pan lined with parchment paper, but depanning is a mess).
Heat 1 inch of water in a large saucepan or Dutch oven over high heat. Place a large, heatproof bowl above the saucepan, creating a double boiler. Place chocolate and remaining butter in the bowl. Stir occasionally until fully melted. then set aside.
While the chocolate is melting, create another double boiler with a small saucepan and 1 inch of water, set over high heat, and a small heatproof mixing bowl. Place eggs and yolks in the bowl. Whisk continually until an instant-read thermometer shows them at 110 degrees, about 3 minutes. Transfer the egg mixture to the bowl of an electric mixer with a balloon whisk attachment and mix on high until light and frothy, about 6 minutes.
Transfer about one-third of the egg mixture into the chocolate and stir until the chocolate is lightened. Add the remaining egg mixture and fold gently until the streaks of egg disappear. Transfer the batter into the prepared pan and set atop a baking sheet.
Bake about 70 minutes, or until the internal temperature of the cake reaches 170 degrees.
Allow the cake to cool in the pan about 45 minutes. Before removing, use your fingertips to press down on the raised edges, so the height of the cake will be consistent.
Refrigerate 1 hour before serving, or as many as five days ahead, but allow slices to return to room temperature before serving. Garnish with powdered sugar, fresh whipped cream and berries.
Servings: 12 to 16.
Adapted from: “Desserts To Die For” by Marcel A. Desaulniers (Simon & Schuster, 1995).