The BLOOM GIRLS: February 2010

I have a new favorite go-to chocolate dessert! I say new, because I have blogged about my favorite chocolate go-to recipe before….here. This recipe is different in that it can be prepared a day or two in advance and actually tastes better, whereas, the Molten Cake is best consumed shortly after removing from the oven.

Most of the ingredients are normally items you’d have in your pantry or fridge. The only thing I had to buy was the heavy cream.

First up: The Torte

Preheat oven to 325 degrees F. Prepare a springform pan by buttering and placing parchment paper on the bottom. Next wrap the outside of pan with foil to waterproof it.

Melt 16oz. of chocolate (I used 8oz. Ghirardelli 60% chips leftover from the holidays and 8oz. of Nestle semi-sweet chips), 2 sticks of non-salted butter, and 1/4 cup of amaretto (ok to omit or use your favorite liqueur) in a double boiler. If you don’t have a double boiler, use a metal bowl over a pan of simmering water. Stir constantly, until smooth and creamy, set to side.

Meanwhile, combine 8 eggs, 1/4 c. sugar, 1 teas. vanilla and 1/2 teas. salt in large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5-10 minutes. Next, fold 1/3 of the egg mixture into chocolate mixture using a rubber spatula. Repeat until all of the egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan placed in a roasting pan. Pour enough boiling water into roasting pan to come about halfway up the sides. Bake until cake is slightly risen and edges are just beginning to set, approx. 40-45 minutes. Remove the cake from roasting pan and cool to room temp on wire rack. Remove foil and place in fridge overnight. Again, the cake is better if allowed to set overnight.

While the cake is baking, prepare the:

Raspberry Coulis

First up, prepare a simple syrup by combining 1/2 cup of sugar and 1/2 cup of water in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Add a 12oz. bag of frozen raspberries and 1 1/2 T lemon juice to the syrup. Bring to a simmer and cook until berries are very soft, approx 8 minutes. Make a slurry by sprinkling 1/2 tablespoon of cornstarch over 2 teaspoons of cool water stirring to dissolve. Pour into raspberry mixture and cook until sauce thickens, approx. 3 minutes.

Strain raspberry mixture through a fine-sieve to remove the seeds. I use the back of a spoon to help push the sauce threw. Next, do a taste test or two or three just to make sure it’s GOOD. Then if you have any left, pour the pure raspberry goodness into a bottle and pop in the refrigerator.

The following day……

Dark Chocolate Ganache

Heat 28grams of butter and 3/4 c. of heavy cream in a small saucepan. Bring just to a boil.

Add 227 grams of chocolate (I used 1/2 dark Ghirardelli and 1/2 Nestle semi-sweet) to a mixing bowl. Pour boiling cream/butter mixture over top of chocolate and allow to sit for 5 minutes. Stir until smooth and if desired add 1 tablespoon of liqueur. I used a coffee flavored liqueur.

Remove the torte from the fridge and unsnap the springform pan, place the torte on a wire rack sitting on a cookie sheet.

Pour the ganache over the torte letting it pour over the sides as you smooth out the top. (Pic is orange-ish…the ganache is actually a beautiful dark chocolate color.)

To add a little Valentine’s Day touch, I made a stencil by cutting a circle of parchment paper using the bottom of the springform pan as a template. I then folded the paper as if making a snowflake and cut out a little heart for the top and after unfolding it cut one for the center and voila…..A sprinkle of powdered sugar and then slowly remove the paper lifting it straight up.

My slices are on the ‘larger’ side and honestly, I, the chocolate lover that I am, cannot eat an entire piece. It’s a perfect dessert to make a day or two before a party and can serve up to 16.