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Full Online Book HomeLearning KitchenCakesandfrostings - Torte The New Chocolate Decadence
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Cakesandfrostings - Torte The New Chocolate Decadence Post by :marcha Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2128

Click below to download : Cakesandfrostings - Torte The New Chocolate Decadence (Format : PDF)

Cakesandfrostings - Torte The New Chocolate Decadence

5 ounces bittersweet or semisweet chocolate, chopped
1 whole egg
1 egg, separated
1 teaspoon vanilla extract
1 egg white
1/8 teaspoon cream of tartar
1/2 cup plus 1/2 tablespoon unsweetened Dutch process
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup sugar
3/4 cup low-fat (1%) milk
cups (or more) raspberry sauce (see below)
whipped cream (optional)

Raspberry Sauce
20 ounces frozen raspberries
Sugar (optional)

8-inch round cake pan with a solid bottom, 1-1/2 to 2 inches deep ovenproof baking dish or skillet, at least 2 inches deep and 2 inches wider than cake pan.

Serves 12. Make 1 day before serving.

Position rack in lower third of oven and preheat to 350 F.

Spray sides of cake pan with vegetable oil spray and line bottom with parchment paper.

Put a kettle of water on to boil for step 4.

Place chocolate in a large mixing bowl.

Combine 1 whole egg and 1 egg yolk in a small bowl with vanilla.

Place 2 egg whites in a medium bowl with cream of tartar; set all 3 bowls aside.

Combine cocoa, flour, and 2/3 cup sugar in a 1- to 1 1/2-quart heavy-bottom saucepan.

Whisk in enough of milk (about half) to form a smooth paste.

Mix in remaining milk.

Cook over medium heat, stirring constantly with a wooden spoon or heatproof paddle to prevent burning (especially around bottom edges), until mixture begins to simmer.

Simmer very gently, stirring constantly, for 1 1/2 minutes.

Pour hot mixture immediately over chopped chocolate.

Stir until chocolate is completely melted and smooth.

Whisk in egg and vanilla mixture. Set aside.

Beat egg whites and cream of tartar at medium speed until soft peaks form.

Gradually sprinkle in remaining 1/4 cup sugar, beating at high speed until stiff but not dry.

Fold a quarter of egg whites into chocolate mixture to lighten it; fold in remaining egg whites.

Scrape mixture into cake pan and smooth top.

Set cake pan in baking pan and place on oven rack.

Pour enough boiling water into baking pan to come about a third to halfway up sides of cake pan.

Bake for exactly 30 minutes, surface of torte will spring back when very gently pressed but it will still be quite gooey inside.

Remove cake pan and water pan from oven.

Remove cake pan from water and cool completely on a rack.

Wrap in plastic and refrigerate overnight before serving.

Dessert may be refrigerated for up to 2 days or frozen for up to 2 months.

To serve: Unmold by sliding a thin knife or metal spatula around sides of pan to release torte.

Place a piece of wax paper on top of torte.

Invert a plate on top of wax paper and invert torte onto plate.

Remove pan and peel away paper liner.

Turn torte right side up again and remove wax paper.

Cut into wedges with a sharp thin knife.

Dip knife in hot water and wipe it dry between each slice.

Or cut with dental floss like a moist cheesecake.

Serve each slice with 2 tablespoons of Raspberry Sauce and a dollop of whipped
cream, if desired.
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