A Chocolate Torte is a European-style cake that has become very popular in North America. This cake has a rich chocolate flavor with an almost pudding-like texture. I love how rustic it looks with its broken and cracked surface and sunken top. It can be served simply with softly whipped cream or, for a more formal presentation, it can be covered with a smooth and shiny coating of Ganache, made with chocolate and cream.
Chocolate tortes have just a few ingredients; unsalted butter, chocolate, eggs, and sugar. There is a large proportion of eggs in this cake and they provide the leavening. This cake does rise during baking but sinks after it is removed from the oven (as it does not contain flour). You will notice the center of the cake sinks more than the outside rim and that is how it should be. The outside surface of the cake will be broken, cracked, and crusty. If pieces do fall off, just press them back into place. Eating this cake the day it is made gives you an intense chocolate flavor with a smooth and soft texture. It will be quite fragile when sliced. My personal preference is to make this torte the day before serving. Once it has been refrigerated overnight it becomes dense and fudgy (like a brownie) with a mellow chocolate flavor. Either way is delicious. For everyday I like to serve this cake plain, maybe with a dollop of whipped cream. Other times I like to cover it with a layer of Ganache with raspberry or strawberry sauce served on the side.
Note: Americans apply the word “Torte” to any type of European-style cake that contains little or no flour, although sometimes containing ground nuts or breadcrumbs. In Europe, “Torte” or “Torta” is the name used for any single or multi-layered decorated cake containing rich ingredients.
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