Local Bites: Chocolate Torte (Soft Center Chocolate Cake)

Chocolate Torte (Soft Center Chocolate Cake)
Trip: Wyoming/Grand Teton – Valley Floors to Jagged Peaks Adventure

Note: prepare chocolate ganache 1 hour before making the chocolate torte

Yield: 12 servings

Ingredients:

1 lbs- Butter, whole unsalted
1 lbs- Chocolate, semi-sweet
8- Eggs, whole
5- Eggs, yolks
5oz- Flour, AP
7oz- Sugar, granulated
small pinch- salt, kosher

Method:

Melt butter over double boiler and add chocolate to melt.
While chocolate is melting whip eggs, yolks and sugar to ribbon (pale yellow).
Add Chocolate and Butter mixture to the whipped eggs.
Sift Flour and Salt together and add to the mixture. Mix lightly until incorporated.
Spray soufflé dishes with non-stick spray liberally and ladle cake batter into soufflé dishes ¾ of the way to the top.
Allow the cake mixture to thicken and set slightly at room temperature, then pipe 1 1/2 Tablespoons of ganache into each soufflé dish. Ganache recipe to follow. The cakes can be refrigerated for up to a week.
Bake at 350 degrees for 14 minutes in a convection oven, or 375 degrees for 16 minutes in a conventional oven.
Garnish with ice cream or espresso crème anglaise (recipe to follow).

Chocolate Ganache

Ingredients

1oz- Sugar, granulated
2 cups- Heavy Cream
1oz- Butter, whole
1 lb- Chocolate, semi-sweet
1/2 shot- Liqueur

Method:

Combine sugar, cream, and butter; heat to a boil and remove from heat.
Add chocolate, stir until chocolate is melted, add liqueur and cool.
Ganache can be made in advance and refrigerated for up to two weeks.

Espresso Crème Anglaise

Ingredients

1/2 cup- Espresso
3- Egg yolks
3/4 cup- Heavy Cream
3/4 cup- Milk
1/3 cup- Sugar, granulated
1 Tablespoon- Kahula

Note: Coffee can be substituted for espresso, but use 1 cup of coffee.

Method:

Reduce espresso and sugar until it reaches syrup like consistency.
Add heavy cream and milk, then scald. Add Kahula.
Temper with yolks, and cook over the double boiler. Constantly mix with spatula until the mixture coats the back of the spatula.
Strain through a sieve and cool immediately.

Recipe compliments of the Snake River Lodge & Spa

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