Luxurious gluten-free chocolate dessert that feels light.
Chocolate is the way to your date’s heart but a heavy chocolate dessert is a way to put your date to sleep. My Chocolate Torte is one of the most gourmet desserts that I created. Buy quality chocolate for this dish.
|2 1/2||sticks butter|
|10 oz||bittersweet chocolate (72 percent cocoa)|
|1 c||sugar, divided|
|1 t||vanilla extract|
|9||large egg whites|
|1||parchment paper sheet|
|8 oz||bittersweet chocolate|
|1 c||heavy whipping cream|
|1 c||hazelnuts, chopped|
Torte – Preheat oven to 350 degrees. Coat 10-inch springform pan with 1 tablespoon of butter. Line bottom with parchment paper. Place chocolate and 2 1/2 cups of butter in metal bowl. Set bowl on top of saucepan with simmering water. Stir until smooth. Cool.
In a large bowl, beat yolks, 1/2 cup of sugar, vanilla and salt with an electric mixer until light in color. Fold in chocolate mixture. Whip egg whites with salt and cream of tartar. Slowly add remaining sugar once the egg whites become frothy. Whip until egg whites form soft peaks. Fold into the chocolate mixture. Pour batter into 8- inch pie pan. Bake for 45 minutes. Cool torte for 20 minutes on a rack. Slide knife around torte’s edge to loosen. Remove pan’s sides.
Ganache – Place chocolate and cream in a metal bowl. Place bowl on top of saucepan with simmering water. Stir until smooth. Cool for 5 minutes. Spread 1 cup ganache over torte and freeze for 2 minutes. Pour remaining ganache over cake. Pack hazelnuts on side of torte. Chill torte for 1 hour.