Cookbook:Indulgent Chocolate Torte

Indulgent Chocolate Torte
Category	Dessert recipes
Time	Prep: 30 minutes Baking: 35-40 minutes Final prep: 1 hour
Difficulty

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Ingredients

Torte

• 1 cup semi-sweet chocolate chips
• ½ cup margarine or butter
• ½ cup all-purpose flour
• 4 eggs, separated
• ½ cup white granulated sugar

Chocolate glaze

For ~½ cup:

• 1 ounce unsweetened chocolate
• 1 teaspoon margarine or butter
• 1 cup powdered sugar
• 5 teaspoons boiling water boil

Caramel sauce

For ~1¾ cup:

• 1 cup packed brown sugar
• ½ cup heavy whipping cream
• ¼ cup corn syrup
• 1 tablespoon margarine or butter
• 2 teaspoon ground cinnamon

Chocolate curls

• 1 bar chocolate

Topping

• Chocolate glaze
• Caramel sauce
• Chocolate curls, if desired
• ½ cup chopped pecans

Procedure

Torte

1. Preheat oven to 325°F.
2. Grease a 9x3-inch springform pan.
3. Heat chocolate chips and margarine in a two-quart saucepan over medium heat until chocolate chips are melted; cool 5 minutes.
4. Stir in flour until smooth.
5. Stir in egg yolks until well blended.
6. Whip egg whites in large bowl on high speed until foamy.
7. Beat in sugar, 1 tablespoon at a time until soft peaks form.
8. Fold chocolate mixture into egg whites.
9. Spread in greased a 9x3-inch springform pan.
10. Bake for 35–40 minutes or until top of cake appears dry and cracked; cool 10 minutes.

Chocolate glaze

1. Heat chocolate and margarine over low heat until melted.
2. Blend in powdered sugar and water until smooth.
3. Stir in additional boiling water, ½ teaspoon at a time, until of drizzling consistency.

Caramel sauce

1. Heat all ingredients to boiling over medium heat, stirring constantly, reduce heat to low.
2. Simmer uncovered for 5 minutes.

Chocolate curls

1. Let the chocolate stand in a warm place for about 15 minutes before making curls. The thicker the bar of chocolate, the larger your curls will be.
2. Place the chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar.
3. Transfer each curl carefully with a toothpick to wax-lined cookie sheet.

Assembly

1. Run knife alongside of cake to loosen, remove side of pan. Cook cake completely.
2. Place on serving plate.
3. Spread top of cake with chocolate glaze; drizzle with caramel sauce.
4. Garnish with chocolate curls and pecans.