AGENT LICENSE # M13002164 - BROKERAGE LICENSE # 11995

The weekend is the perfect time to try out a dessert recipe!

The weekend is the perfect time to try out a dessert recipe!

Check out this one from Ghirardelli chocolate!

 

Torte:

 

6 ounces Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, broken or chopped into 1-inch pieces

1 tablespoon instant freeze-dried coffee

3 tablespoons boiling water

6 large eggs, separated

2/3 cup granulated white sugar

1/4 teaspoon salt

 

Frosting:

 

4 ounces Ghirardelli Milk Chocolate baking bar, broken or chopped into 1-inch pieces

1 tablespoon instant freeze-dried coffee

1/4 cup boiling water

2 cups heavy cream

1 ounce Ghirardelli 60% Cacao Bittersweet Chocolate baking bar, for shavings

 

Directions

Preheat the oven to 350 degrees F. Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper and grease the parchment paper.

 

To make the torte, melt the bittersweet chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside. Dissolve the coffee in the boiling water; set aside.

 

In a large bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup sugar, and increase the mixing speed to high and continue beating until stiff peaks form.

 

In another large bowl, whip the yolks, the remaining 1/3 cup sugar, and the salt with an electric mixer on medium speed until thick, about 5 minutes. Slowly add the chocolate mixture and coffee; beat until well blended. Fold one-quarter of the egg whites into the yolk mixture to lighten. Then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pans.

 

Bake on the center oven rack for 25 minutes. Turn off the oven and leave the cake inside for 5 minutes. Invert and transfer the pans to a wire rack (the centers will fall). Remove the waxed paper and cool completely.

 

To make the frosting, melt the milk chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring until smooth. Dissolve the coffee in the boiling water; add all at once to the chocolate, stirring continually until smooth. Cool completely.

 

In a large bowl, beat the cream at high speed until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.

 

To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife. Place one layer on a serving plate. Spread the layer with 1 cup of the chocolate whipped cream. Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting. Sprinkle the top with bittersweet chocolate shavings.

 

 

Photo source:  https://www.flickr.com/photos/veganfeast/4865230792

Add Comment

Your email address will not be published. Required fields are marked *

I want to express my gratitude for all the work that you have done for me over the last few months. I would like to say thank you for listening, understanding my needs, your patience, and promptness in getting things done. Before our meeting, I was ready to give up and walk away from everything, but you managed to calm me down and set up a plan that would work for me. It was very easy to work with you, everything was made clear and easy to follow, today I’m a new person because a lot of stress has been lifted off and I can function. Thank you again for your professional support, excellent work, and always going the extra mile

Tracy Petersen

I have had the opportunity to have Daniel Char address my personal banking needs. I was impressed with his communication skills, professionalism and follow-through with any of my requests and concerns. The service that he provided to myself was exceptional and I would recommend Daniel to both present and future clients.

Chris Nagle
Paste your AdWords Remarketing code here