Chocolate Torte with Cream
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
for
16
- For Crust
- 1 ½ cups crushed Graham crackers (finely ground)
- 0.333 cup granulated sugar
- 6 Tbsps butter (melted)
- For the Cake
- 1 ½ cups plain semi-sweet chocolate chopped (bittersweet can be substituted)
- 1 cup unsalted butter
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp pure vanilla extract
- ¼ cup unbleached all-purpose flour
- ¼ tsp salt
- For the Mousse
- ½ cup unsalted butter (cubed)
- 4 large eggs (separated)
- ¼ cup whipping cream
- 2 tsps pure vanilla extract
- 1 ½ cups semi-sweet chocolate chopped (semisweet can be substituted)
- ½ cup granulated sugar
- For the Crème Anglaise
- 1 cup heavy whipping cream
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 3 egg yolks (beaten)
- 48 fresh Raspberries (for garnish)
- 1 handful fresh mint (for garnish)
- cocoa powder (for dusting)
Preparation
Kitchen utensils
1 Pot, 1 Slotted spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Citrus juicer, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Ice cream machine
Preparation steps
1.
For Crust:
2.
In a small bowl, mix graham cracker crumbs, sugar and melted butter until well blended. Press mixture into the bottom of a 10-inch diameter springform pan. Set aside.
3.
For the Cake:
4.
Preheat oven to 325 degrees F or 160 degrees C. Melt chocolate and butter in a large saucepan over low heat, stirring constantly. Remove from heat and let cool until lukewarm. Whisk in sugar, add eggs one at a time, whisking and blending after each addition. Add vanilla, flour and salt. Pour mixture on top of the graham cracker crust.
5.
Bake until the cake rises in the center, or about 35 minutes (do not over cook - tester will not come out clean). Cool completely in the pan on wire rack. Cover and chill while preparing mousse.
6.
For Mousse:
7.
Melt butter in the top half of a double boiler set over simmering water. In a separate bowl, whisk egg yolks, whipping cream, and vanilla to blend. Gradually whisk egg yolk mixture into pan with the melted butter. Whisk continuously over simmering water for about 6 minutes, or until thermometer reaches 150 degrees F or 65 degrees C.
8.
Remove pan from water, add chocolate and stir to melt. Set aside.
9.
Beat egg whites and sugar in a large bowl until stiff peaks form. Add 1/4 of the egg white mixture to the warm chocolate mixture, whisk to blend. Fold in the remaining eggs whites. Pour mousse mixture over the cake in the pan, smoothing top. Chill torte until mouse is set, overnight or at least six hours.
10.
For Crème Anglaise:
11.
In a medium saucepan, combine the cream, sugar and vanilla. Bring mixture to a gentle boil over medium-low heat. Immediately remove pan from heat to stop the boiling. In a separate bowl, whisk egg yolks to blend. Whisk in half of the warm cream to temper the eggs. Return mixture to the saucepan and cook about 5 minutes or until mixture has thickened, stirring constantly. Strain into bowl. Cover and refrigerate until completely chilled.
12.
To Serve:
13.
Run a sharp knife around the edge of the springform pan to loosen torte. Release side of springform pan.
14.
Spoon Crème Anglaise into a food-grade squirt bottle. Transfer sliced torte to plates. Garnish with fresh raspberries and mint sprigs. Drizzle Crème Anglaise over torte and raspberries. Dust with cocoa powder. Serve.
