Elegant Chocolate Torte
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling.
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs
- 3/4 teaspoon baking soda
- 1/3 cup water
- 1/2 cup water
- 1-1/2 cups sugar
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- frosting:
- 1/4 teaspoon cream of tartar
- 1/2 cup butter softened
- 1 egg lightly beaten
- 3 tablespoons sugar
- chocolate curls optional
- 1-3/4 cups 2% milk
- 1 cup chocolate syrup
- batter:
- 1-1/4 cups sugar
- 1-1/4 cups all-purpose flour
- 1/3 cup baking cocoa
- 1-1/2 cups chocolate syrup
- 2 egg whites
- Carbohydrate 77.8227281130487 g
- Cholesterol 100.341601582751 mg
- Fat 20.1427955051606 g
- Fiber 2.34747748048359 g
- Protein 8.47045388230245 g
- Saturated Fat 12.0975691730773 g
- Serving Size 1 1 (198g)
- Sodium 1030.52214104839 mg
- Sugar 75.4752506325651 g
- Trans Fat 1.79875930809537 g
- Calories 515 calories
Step-by-step
- For filling, in a small saucepan, combine the flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes or until thickened.
- Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool.
- Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake.
- For frosting, combine the sugar, egg whites, water and cream of tartar in a large heavy saucepan over low heat or double boiler over simmering water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.
- Pipe or spread over top and sides of cake. If desired, garnish with chocolate curls.
Temperature Control for Stiff Peaks
Heating the egg white and sugar mixture over simmering water requires precision. Use a digital thermometer to confirm the mixture reaches 160 degrees Fahrenheit before transferring it to the mixing bowl. Heating the whites just enough kills bacteria while preserving the protein bonds needed to trap air. Whip the cooled base on high speed for approximately seven minutes until glossy, rigid peaks form. This thermal step dictates whether the exterior holds its decorative shape or slumps against the cake layers.
Adapting for Dietary Needs
Standard baking relies heavily on dairy and gluten for structure, but substitutions demand precise ratios. Whole milk in the pudding-like filling can be replaced with full-fat canned coconut milk at a one-to-one ratio without altering the thickening time. All-purpose flour yields easily to a cup-for-cup gluten-free flour blend containing xanthan gum. Butter in the batter requires careful creaming to aerate the fat properly. Plant-based stick margarine performs adequately here if dairy must be avoided entirely.
Scaling and Component Management
Constructing a four-layer torte from two baked rounds involves horizontal slicing. Chill the baked cakes thoroughly before attempting this cut to prevent structural crumbling. Dividing this recipe into smaller pans alters the baking duration significantly. Smaller pans require lowering the standard 350-degree oven temperature by 25 degrees to prevent outer scorching before the center sets. Stacking requires patience as each filling layer must cool completely to prevent the delicate pudding from melting the surrounding structure.
