Chocolate. Deep and dark…a combination of 85 and 60% cacao chocolates. Flourless. Rich. Sinful. Decadence on a plate. Topped with dark chocolate ganache. And the pièce de résistance? Little nuggets of dark chocolate with almond bits candies and dark chocolate wafers…wedged into the ganache. Prepare to die.
I’ve made this torte before…and it’s really, really good. Normally, I serve it topped with raspberries…because, you know…fresh fruit make it seem less sinful?
Well, I’m going all out on this one, because of my friend Christie. When I asked on my Saucy Southerner facebook page whether people wanted a dessert or a candy, she said she wanted a dessert WITH candy. Heh. So typical.
My mind immediately went to this torte. And dressing it up with some ganache and by sticking in some really, really good store-bought candies…well, it fit the bill perfectly.
This is a great time of year to make a chocolate torte too…since, you know…starting tomorrow, all that Valentine chocolate that didn’t get sold will now be drastically reduced in price! 🙂
So, if it’s a late Valentine’s celebration, or you are soloing it and just want wallow in the chocolate, this is THE dessert for you.
- FOR THE TORTE:
- Butter to grease the cake pan
- Unsweetened cocoa powder for dusting pan
- 18 ounces bittersweet chocolate (chopped)
- 2¼ sticks (18 tablespoons) unsalted butter
- 7 egg large eggs, at room temperature, yolks separated, white reserved.
- 10 tablespoons granulated sugar, divided into small ramekins 7 & 3 tablespoons respectively.
- 3 tablespoons Tres Leche liqueur*
- 1 pinch salt
- FOR THE GANACHE:
- 12 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon Tres Leche Liqueur* (optional)
- ½ stick unsalted butter (4 tablespoons), cut into 4 pieces, at room temperature
- FOR THE TOPPINGS:
- Dove Dark Chocolate Almond Candies
- LU Dark Chocolate European Wafers
- Preheat oven to 300˚F.
- Butter and dust with cocoa powder a 9-inch springform cake pan with 2-inch sides.**
- Place the bittersweet chocolate and butter in the top pan of the double boiler with the water at a simmer beneath.
- Whisk the chocolate and butter until fully melted and well blended. Set aside to cool slightly.
- Using the whisk attachment of your electric mixer, beat together the egg yolks, 7-tablespoons granulated sugar, liqueur and salt on medium-high speed until mixture is pale and very thick, about 3-5 minutes.
- Gradually pour in the cooled chocolate and butter mixture and continue beating until well blended.
- In another large deep bowl, which is clean and dry, use a clean whisk attachment to beat the egg whites just until foamy. About a minute. DO NOT overbeat.
- Into the egg whites, now add the remaining 3 tablespoons of granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes.
- Gently fold the egg white mixture into the chocolate mixture.
- Pour the combined batter into the prepared pan.
- Bake until the torte puffs slightly and when you insert a toothpick into the center, it comes out moist, but not runny, about 40-50 minutes.***
- Remove from oven and cool on a wire rack.
- FOR THE GANACHE:
- Place the chocolate into a medium bowl.
- Heat the cream in a small sauce pan over medium heat.
- Bring just to a boil, watching very carefully.
- When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Stir in the liqueur, if desired.
- Whisk in the butter pieces, one at a time, until fully melted and smooth. Do not over whisk.
- Allow to cool slightly.
- Remove the torte from its pan and place on a cake plate.
- Pour the cooled ganache over the torte.
- Add chocolate candies and wafers, randomly sticking into the ganache.
- Cover and refrigerate.
**It does work better with a springform pan, but I am on vacation and didn't have mine with me. So, I lined a regular cake pan with Reynolds Wrap non-stick pan lining paper so I could pull the torte out of the pan. It worked beautifully.
***Do not over-bake.