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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The September 2002
Recipe of the Month
Chocolate Torte, a la Patisserie
This recipe makes a three-layer chocolate torte, with the look of the pastry shop, just right for afternoon tea. It comes to us from Mrs. K., of Fresno, California.
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Ingredients
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For the cake:
- 1/2 cup cocoa powder
- 3/4 cup boiling water
- 2 cups sugar
- 1/2 cup butter (4 ounces butter)
- 3 eggs, separated
- 1/2 teaspoon baking soda
- 1/2 cup sour cream
- 2 cups sifted flour
- 1 teaspoon vanilla
- pinch of salt
For the frosting:
- 2 1/2 cups of powdered (confectioner's) sugar
- 5 Tablespoons of cocoa powder
- 5 Tablespoons butter (two and one-half ounces butter)
- 5 Tablespoons hot water
- 1 teaspoon vanilla
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Directions
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- Preheat oven to 375 f. Butter and dust with flour three smaller cake pans, or two 8-inch cake pans, or one 6-inch x 12-inch pastry pan, whichever you have handy.
- Mix cocoa powder in a heat-proof bowl with the boiling water, stir well, and let cool.
- In another, larger bowl, cream the butter and the sugar together, and add beaten egg yolks.
- Mix the sour cream with the baking soda, stirring well. Now add this sour cream mixture to the butter, sugar, egg mixture.
- Stirring, add the cooled cocoa mixture, then the flour and the pinch of salt. Stir this all rather vigorously to make a smooth mixture.
- Beat the egg whites, adding the vanilla as the egg whites begin to stiffen, then continue beating until firm but not dry.
- Fold the egg whites into the chocolate mixture, by first adding a dollop of the egg whites to the chocolate, stirring to "loosen" the chocolate batter, then adding the remaining egg whites. Fold quickly but carefully together.
- If you do not have three smaller cake pans, you may use two 8-inch pans, or if you have a long pastry pan (6 inches x 12 inches) this also works very well baked in one piece and then cooled and cut into three squares. (*Note: Loaf pans, filled very shallowly, can work in a pinch. -Ed.)
Whatever pans you have, pour in the batter, bake for 20-25 minutes (do not over-bake) and cool on a rack.
- When cool, turn cake layers out, and frost layers with chocolate frosting, adding layers as you go. Dust with a bit of powdered sugar with cocoa, if desired.
- To make the frosting, sift the cocoa with the powdered sugar, set aside. Mix the butter and hot water together to make an emulsion, add to the sugar and cocoa mixture, stirring well. Add the vanilla, still stirring. (*Note: To make a firmer frosting, beat the mixture with an electric mixer for several minutes. As it cools, it will gain firmness while it beats. To make a thinner frosting, mix well but do not leave the mixer going as long.)
- Slice carefully to show the layers, and serve the cake with milk, coffee, or tea.
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Enjoy!
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