This is the final post of the continuous 3 baking post blogs. This was baked almost a month ago but I only have time to finally update this.
I have this weakness for chocolate recipes. Great chocolate recipes. And usually, if I do bake the same recipe twice, 90% is a chocolate recipe. So when I saw the Classic Chocolate Torte posted by Happy Home Baking, I knew it was a recipe I would try out...soon.
But my bake did not end up very successfully, although she did mentioned that it was a fool-proof recipe. First of all, my torte did not really sink and crack that much. It somehow cracked just on one side, I don't know why.
But the rich chocolate-y aroma filled my kitchen and even lingered into the living room while it was baking in the oven.
Anyhow, when I took my first bite of the torte, I was dumbfounded! It was really, really good. And rich and yet not too rich. I used Tudor Gold's 55% Dark Chocolate, which I got them at a discount. 2 packs of 100g each for only RM5.70. A steal, really!
The torte was dense yet fluffy. And the top crispy later was so delightful. You really have got to try it to know it. I really can't describe it.
Anyway, I ate a big piece at midnight (yes, it was another midnight bake). I am guilty. And that added the inches to my already widened waistline.
I did almost took a piece for Josie to try and despite not being a chocolate lover (not as much as me!), she admitted that she loved the cake as well. :)
Try it chocolate lovers. You won't regret it!
Recipe: Classic Chocolate Torte (adapted from Happy Home Baking)
(make one 18cm cake)
150g dark chocolate - (I used Tudor Gold's 55% Dark Cocoa)
100g unsalted butter, bring to room temperature
3 egg yolks
20g caster sugar
30g cake flour
15g cocoa powder
3 egg whites
50g caster sugar
icing sugar for dusting
- Preheat oven to 170 degC. Line the bottom of an 18cm round pan (with removable base) with parchment paper. Grease and flour the sides. Separate egg whites from egg yolks when the eggs are still cold from the fridge. (It's easier to separate eggs while they are cold). Sift together flour and cocoa powder, twice, set aside.
- Melt dark chocolate and butter in a bowl over a pan of simmering water (make sure the bowl is able to sit above the water and it should cover the pot so that steam will not get inside the bowl). Remove from heat. Let cool.
- With a manual whisk, whisk egg yolks with 20g of the caster sugar, till the mixture turns pale, becomes thick and creamy. Add in the melted chocolate/butter mixture. Whisk till well mixed. Add in flour mixture and fold gently with a spatula. Set aside.
- In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
- Add the egg white to the egg yolk mixture in three addition. Each time, fold in gently with a spatula, making sure all the egg whites are incorporated into the batter. Note that any unmixed egg white lumps may cause holes in the final product.
- Pour batter into the prepared cake pan. Tap the cake pan slightly on tabletop a few times to release any trapped bubbles in the batter. Bake at 170 degC for 30 ~ 35 mins, or until a skewer inserted into the centre comes out with a few moist crumb. The cake surface will start to crack while still in the oven.
- Remove cake from oven, leave it in the pan for about 5mins. Unmould and let cool, right side up (do not invert) on wire rack. The cake is best eaten at room temperature. If stored in fridge, bring the cake to room temperature before serving.