Chocolate Torte

Chocolate layer cake torte with  a special pastry filling made from scratch then garnished with ganache and a cherry on top.

Special Ocassion Cakes

This is a definite special cake made around birthdays and anniversary and quite a show stopper.

The cake require slicing (which if you freeze it first you will get less crumbs)then it's filled with a rich homemade pastry cream and topped with melted gananche.

It's quite showstopping to look at besides being delicious and will make whomever loves vanilla pastry filled chocolate cake, will adore this one.

Tips

• do not overbake the cake
•  use a toothpick to test it
• always separate the eggs
• eggs should be at room temperature
• use a good grade chocolate

torte, chocolate cake, filled pastry cream cake

cake recipes, torte recipes

American, French

Yield: 10

Author: Claudia Lamascolo

Chocolate Torte

Chocolate Torte with pastry cream with chocolate ganche

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Ingredients

• Torte Cake
• 1 cup bittersweet chocolate melted ( I melt mine in the microwave 30 second to 1 minute intervals)
• 8 eggs separated ( place whites in electric stand mixer bowl, yolks in another bowl)
• 1/2 cup unsalted butter softened
• 1 teaspoon vanilla
• pinch of salt
• 3/4 cup sugar
• 1 cup cake flour
• Pastry Cream:
• 3 cups milk
• 1/2 cup sugar
• pinch of salt
• 1 1/2 teaspoons vanilla
• 1/4 cup cornstarch
• 1 tablespoon flour
• 4 egg yolks
• 1/4 cup butter
• 1 cup heavy cream
• Ganache Glaze:
• 1 cup bittersweet chocolate melted Tip: get a very good grade chocolate
• 1 tablespoon heavy cream
• Mix together pour over cake

Instructions

1. Make the pastry cream first and refrigerate.
2. In a medium-sized saucepan, add 2 1/2 cups milk, sugar and simmer.
3. While this is warming up, in a medium size bowl whisk together the flour, cornstarch and rest of the milk and eggs together.
4. Blend in this mixture with the warm mixture whisking together until mixture thickens.
5. Put this mixture through a fine mesh sieve to remove any lumps. Add the butter and vanilla and place in the refrigerator.
6. While that is cooling whip the cream till it has soft peaks.
7. Fold into the cooled pastry cream until blended.
8. Cake:
9. Grease a 9 inch that's 2 inches deep heavily with butter and flour or line with parchment which is my first choice. Set aside.
10. Preheat oven to 350 degree hot oven.
11. In a medium bowl beat the 8 egg yolks with butter, chocolate and vanilla until smooth.
12. In a stand-up electric mixer beat the 8 eggs whites until they stand up and begin to form adding the pinch of salt and slowly add sugar until soft peaks form and hold their shape.
13. Fold in 1/3 of the white batter into the chocolate yolk batter and it becomes a little lighter in color. Pour the lightened chocolate batter over the rest of the egg whites in the bowl and fold around 30 times. Add the cake flour into this batter until all the whites are blended gently folding.
14. Pour into prepared pan and bake until the middle is clean with a toothpick around 35 minutes.
15. Cool completely.
16. After it comes out of the freezer, let it stand for 15 minutes.
17. Slice in half and add the pastry cream. Then pour the glaze over the top.
18. Garnish with the cherry.

Nutrition Facts

Calories

687.37

Fat (grams)

44.24 g

Sat. Fat (grams)

25.45 g

Carbs (grams)

60.59 g

Fiber (grams)

3.15 g

Net carbs

57.44 g

Sugar (grams)

42.4 g

Protein (grams)

12.58 g

Sodium (milligrams)

138 mg

Cholesterol (grams)

284.76 mg

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