Bakes & Cakes, Recipes
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Chocolate Torte in Twenty (Flourless Chocolate Cake)

I know I’m a day late, but Merry Christmas nevertheless! I had planned to put up a Christmassy recipe, but after seeing the blogosphere jam packed with everything plum pudding-y and fruit cake-y and mince meat pie-y, I decided otherwise. I’m no expert in this area anyway, so why bother trying?! With my friend coming down to town, my mom’s birthday and finally Christmas – the past week had so many things happening all at once, that I’ve had an overdose of going out and partying (No, Seriously!).
All I wanted to do today was withdraw into my cocoon (curl up into a ball under my quilt) and read a book. A nice chocolate something for company, would be a bonus. I had two bars of glorious dark chocolate with cocoa nibs stashed away for just such an occasion. Of course slaving over the stove (or oven in this case) and curling up under the quilt seem like two diametrically opposite goals. But the Chocolate Torte is hardly a culinary taskmaster! So twenty minutes later, I’m curled up on the couch with a book in one hand, the fantastic torte in the other and my two cat babies (Muesli and Blanco) nestled against me. They look up sleepily and I hear a contended purr…oh wait, that was me!
 

Chocolate Torte
(Recipe adapted from: Herbs & Spice for FoodLovers Bangalore, Volume I)
Prep time: 10 mins
Baking time: 20 mins
Serves: 8
What you need:
300 gms good quality dark/ bittersweet Chocolate (I used the 75% cocoa with cocoa nibs)
150 gms unsalted Butter
50 gms Castor Sugar
6 Eggs, separated

What to do:
Melt the chocolate pieces and the butter over a double boiler. (I used the microwave in bursts of 30 secs each for 2 mins, stirring in between). Cool to room temperature.
Separate the eggs and best the yolks with the castor sugar till pale and fluffy.
Beat the egg whites separately till soft peaks form.
Preheat the oven to 160°C.
Add the melted chocolate to the sugar and yolk mixture and whisk well.
Fold the egg whites into the above mixture gently till it is well incorporated.
Pour the batter into a 9 inch tin lined with butter paper/ greased well. Bake for exactly 20 mins.
Once out of the oven, cover with a damp cloth and let it cool.
Decorate with powdered sugar and chocolate shavings.

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