tasty tuesday: decadent chocolate torte with salted caramel whipped cream and caramel drizzle
Oh my word.
This cake is decadence defined.
Rich, smooth, chocolatey goodness awaits you my friends!
My dear friend Eryn and I have a wonderful tradition of getting together and baking something crazy. We were on a cupcake kick for a long time, but this time we decided to make chocolate tortes! Truthfully, I had no idea what a torte actually was before we made it. I knew they were flourless, but that was about it! So, we chose to make a chocolate torte...and then top it with salted caramel whipped cream (and a caramel drizzle to boot), because why not combine all of our favorite things into one dessert!
Chocolate Torte
from:
simply so good
Ingredients:
1 cup Water
3/4 cup Sugar
1/2 cup + 1 tbsp Butter (diced)
18 ounces Bittersweet (not unsweetened) or Semisweet Chocolate (chopped)
6 Eggs
Directions:
1) Butter a 10-inch-diameter spring form pan (or several mini spring form pans...we used several 4-inch pans, and adjusted the cooking times), and wrap 3 layers of heavy duty foil around the top of the pan (this will be to keep water from leaking into the pan!).
2) In a small saucepan, bring the water and sugar to a boil over medium heat, stirring until the sugar has dissolved. Simmer for about 5 minutes, and then remove from heat.
3) Melt the butter in a large saucepan over low heat. Then, add your chocolate and whisk until smooth.
4) Whisk the sugar syrup into the chocolate mixture, and cool slightly.
5) Add the eggs to the chocolate mixture, whisking until it is well blended (*it's important that your chocolate mixture is cool enough that it doesn't start cooking the eggs!).
6) Place the cake pan in a large baking dish, and add enough hot water to the baking dish so that it comes halfway up the sides of the cake pan.
2) In a small saucepan, bring the water and sugar to a boil over medium heat, stirring until the sugar has dissolved. Simmer for about 5 minutes, and then remove from heat.
3) Melt the butter in a large saucepan over low heat. Then, add your chocolate and whisk until smooth.
4) Whisk the sugar syrup into the chocolate mixture, and cool slightly.
5) Add the eggs to the chocolate mixture, whisking until it is well blended (*it's important that your chocolate mixture is cool enough that it doesn't start cooking the eggs!).
6) Place the cake pan in a large baking dish, and add enough hot water to the baking dish so that it comes halfway up the sides of the cake pan.
7) Bake at 350 degrees, until the center no longer moves when the pan is gently shaken. About 50 minutes for a 10-inch pan (and approximately 40 minutes for smaller pans....although this will depend on how thick you make them. We baked ours at 10 minute intervals, checking the middle each time to see if they were getting close to being done!).
8) Carefully remove the pan from the water bath, and cool completely in the spring-form pan.
Salted Caramel Drizzle + Whipped Cream
from:
they call me saucy
For the Caramel:
1/2 cup Sugar
3 tbsp Butter (cubed)
1/4 cup heavy Cream
1) First, make sure everything is measured out and ready to go. Making caramel isn't too tricky, but being well-prepared is key!
2) In a medium saucepan, heat your sugar over a medium-high heat, stirring constantly (you can add a teeny bit of water here to help out if you want...however, your caramel won't be
quite as creamy!).
3) Make sure to keep stirring the entire time, otherwise you might get chunks of unmelted sugar.
4) Keep cooking the sugar until it turns a nice golden brown and is all dissolved. Then, add your butter and keep stirring like mad! *It's going to bubble a lot...don't be afraid!
5) Turn the heat off, keep stirring, and add in your cream once the butter has all melted.
6) Continue stirring and remove from heat.
7) The hardest part is letting it cool. I usually stick my pot in the fridge...because I'm impatient like that.
For the Salted Caramel Whipped Cream:
4 tbsp of Caramel
1/2 tsp Salt (or to taste!)
1 cup heavy Cream
1) Whip your cream (until it has soft or stiff peaks...you choose!).
2) Then add in your caramel and salt to taste...the measurements are really just a rough guideline!
Now, use this to top off your tortes right before you serve them!
Yep, this cake is mostly chocolate. Need I say more?
It's super important to make sure that your tinfoil is wrapped nice and tight around your pan(s), as you don't want any water leaking through!
Making caramel can be scary the first time you do it, but once you do...you'll never look back!
And I can't wait to try this torte with different variations of whipped cream and sauces. I currently have my heart set on a beautiful raspberry whipped cream and raspberry sauce....mmmhhh.
Me and Eryn!
Tortes are a wonderful option for those allergic to gluten, as well as anyone who loves delicious things.
Just sayin', you should probably go make this now.
Just sayin', you should probably go make this now.
p.s.
♥
kelsey