Need Chocolate Torta Recipe help!

Hello!

My question is about a chocolate torta....and I uses the word "torta" instead of "torte" because that is what I remember as the name of the recipe.

I used to have this recipe but I have moved a couple of times and lost it.

This cake was very dense and perfect and really easy. The result was almost like fudge, but not really sugar-y. It was extremely decadent but not overly sweet...if that makes sense. But all of the recipes I am finding are not quite right. They all have a folding of egg white step and they all use melted butterand chocolate mixture. My recipe didn't do these things. It was all done in one bowl.

What I am looking for:

1. uses more yolks than whites.
2. It does have flour in it.
3. It has oil and butter in the recipe. (I think it butter but it definately has oil)

4. And here is the kicker....I am 100% positive I did not fold the egg white mixture into the chocolate. I remember adding the eggs one at a time and then there where extra yolks (I remember because I used to use the xtra whites to make meragnes or egg wash for breads.

5. I also remember the recipe used coco powder instead of melting chocolate


Any body know of recipe like this? I miss this cake and I want make it...but I have no idea how to come up with a recipe.

I appreicate you help and "thank you" in advance!

I looked around at the decadence recipes and so far, nothing that matches.

Last night I made the Joy of Baking Chocolate Torte recipe. While it was good, it was not quite what I am after.

I don;t know enough about the chemistry of baking to now how to tweak a recipe. If I would add oil to that JOB recipe would that totally mess it up? It just seemed too dry and crumbly. I am looking for something a little more moist.

I guess that the oil comes in because the recipe I am looking for uses chocolate powder instead of solid that you have to melt?????

Chocolate Torte:

1 cup (226 grams) unsalted butter, cut into small pieces

9 ounces (255 grams) semisweet or bittersweet chocolate, cut into small pieces

6 large eggs, separated

1 cup (200 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar


Preheat oven to 350 degrees F (177 degrees C) and place the rack in the middle of the oven. Lightly coat a 9 x 3 inch (23 x 8 cm) springform pan with melted butter or spray with a nonstick cooking spray. Line pan with parchment paper, then lightly coat the paper with more melted butter (or spray with a nonstick cooking spray). (Tip: Use a pastry brush to brush on the melted butter.)

Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both the egg whites and yolks with plastic wrap and bring to room temperature before using (about 30 minutes).

Meanwhile, melt the butter and chocolate in the top half of a double boiler over simmering water. (Can use a stainless steel bowl over a saucepan with simmering water.)

Place egg yolks and 1/2 cup (100 grams) sugar in the bowl of your electric mixer, with the paddle attachment. Beat on medium high speed until thick and lemon-colored, about five minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Add the vanilla extract and melted chocolate mixture, beating until combined.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup (100 grams) sugar and beat until stiff peaks form. Using a large rubber spatula or whisk, fold in a small amount of whites to the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not overmix or the batter will deflate.

Pour the mixture into the prepared pan, smoothing the top. Bake the cake for about 50 minutes to l hour or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs.

************************************************** *************
The only part that was different was the fact that I used a hand held mixer (1970's Sunbeam that was my grandmothers!) and not a...KitchenAid type tabletop unit. So I didn't use whisk beaters, but the regualr kind.

Sounds yummy...and my favorite beer is a stout -- Mackeson XXX Stout to be exact!. It is very chocolate-y. I will have to give this recipe a whirl. Thanks!

Any luck?

Maybe if I could understand the chemistry of baking I could come up with something...WITH HELP of course!

For instance...if you wanted to use cocoa powder instead of solid chocolate....what would be the ratio of powder to oil? And what would be the equivilent to solid chocolate for substitution purposes?

And what does flour do? If I were to add flour to the above recipe, what would happen?