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Need Chocolate Torta Recipe help!

post #1 of 11
Thread Starter 

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!

Gear mentioned in this thread:

post #2 of 11
i will look for a recipe that i have that sounds familiar. . but for the moment, why dont you look up a chocolate decadence recipe.
post #3 of 11
Thread Starter 
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?????
post #4 of 11
post the recipe so we can take a look. you might be over whipping the eggs. if you whip the eggs too much, it will come out more crumbly.
post #5 of 11
Thread Starter 
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.
post #6 of 11

The ultimate chocolate cake

I have posted this before, but here it is again.
You do NOT taste the stout in the cake, but chocolate, it's fab. qahtan
It's moist, rich, chocolaty,easy to make,freezes well.

Date: Thu Mar 13, 2003 Message 52120
If you like chocolate cake then this is the one for you.
This is a chocolate cake with a difference. It's a basic chocolate cake recipe with the addition of rich stout which makes a very deep, rich cake, not only with the flavour of stout but also the colour to go with it. Guinness works very well in this recipe. The combination of the soft brown sugar and stout gives you fuller texture and taste. Also 100-225g (4-8 oz) of plain chocolate can be grated into the mix to give an even stronger taste. It's very good to eat as a cake, or for real chocoholics, you could warm a slice in the microwave and serve it with a Rich Chocolate Sauce .
225g (8 oz) unsalted butter
1/2 teaspoon baking powder
350g (12 oz) soft brown sugar
2 teaspoons bicarbonate of soda
4 eggs, beaten
400 ml (14 fl oz) stout (Guinness)
225g (8 oz) plain flour
100g (4 oz) cocoa
Pre-heat the oven to 180C/350 F /gas 4. Butter a 20-25 cm (8-10 in) deep cake tin. Cream together the butter with the soft brown sugar.
Gradually add the beaten eggs. Sift together the flour, baking powder and bicarbonate of soda. Mix the stout with the cocoa powder. Now add the flour and stout mixes alternately to the butter and eggs until completely and evenly bound. You will find the consistency to be quite soft.
Spoon into the prepared tin and bake in the oven for 1 to 1-1/2 hours until set. You may need to cover with a piece of brown paper after an hour to prevent it browning too much. Allow to cool before removing from the tin. The stout cake is now ready -cheers!
post #7 of 11
Thread Starter 
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!
post #8 of 11
Thread Starter 
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?
post #9 of 11

chocolate cake

You will not regret it.....;-)))) qahtan
post #10 of 11
ok, i found this recipe. i like it studded with fresh raspberries in the summer.

1- 8" cake

1# dark good quality chocolate.
8oz. butter
1/4 cup espresso, or complimenting liquor
8 eggs at room temp.

melt together chocolate, butter and espresso. beat eggs for 5 minutes. fold all ingredients together. bake low and slow like a cheesecake.

if you try it , let me know if you like it.
post #11 of 11
Lana, that sounds almost exactly the same as the flourless chocolate cake recipe I make every so often at my work, other than the fact that I use no tartar (I'll have to check my recipe, and see just how close it is..... I haven't scaled for one cake in forever....typically 8 to 10 cakes each time, depending on number of "guests", i.e., visiting managers. After cooling, I cover it with melted ganache, serve with candied orange slices and amaretto whipped cream. It's a mighty potent slice of chocolate cake, that much is for sure :cool:
Bakers - we make a lot of dough, but not so much money
Bakers - we make a lot of dough, but not so much money
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