Thursday, Apr 26, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Chocolate Lovers' Triple Chocolate Torte

1 1/2 cups plus 6 tablespoons butter, cut into pieces

1 cup plus 2 tablespoons cocoa or European-style cocoa

6 eggs, separated

2 1/2 cups sugar

1 1/4 cups all-purpose flour

1 cup finely chopped almonds

3 tablespoons amaretto or 1 teaspoon almond extract

2 teaspoons vanilla extract

Chocolate Mousse Filling (recipe follows)

Ganache Glaze (recipe follows)

Heat oven to 350 degrees. Grease three 9-inch round baking pans; line bottoms with wax paper. Grease paper.

Place butter in small microwave-safe bowl. Microwave at High 1 minute or until melted; stir in cocoa until smooth.

In large bowl, lightly beat egg yolks; add sugar and beat until blended. Stir in chocolate mixture; stir in flour, almonds, liqueur or almond extract, and vanilla until blended. In separate bowl, beat egg whites until stiff; gradually fold into chocolate mixture. Pour into prepared pans.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; invert onto wire rack. Cool completely.

Prepare Chocolate Mousse Filling; spread half of mousse on top of each of 2 cake layers, leaving 1 layer plain. Cover; refrigerate until filling is firm. Prepare Ganache Glaze. On serving plate, stack layers, ending with plain layer. Spread glaze on top, allowing to drip down sides. Cover; refrigerate until firm. Serve cold. Cover; refrigerate leftover cake.

Yield: 10 to 12 servings

Chocolate Mousse Filling

1 envelope unflavored gelatin

2 tablespoons cold water

1/4 cup boiling water

2/3 cup sugar

1/3 cup cocoa or European-style cocoa

1 1/2 teaspoons vanilla extract

1 1/2 cups cold whipping cream

Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). In small cold mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat until stiff peaks form; pour in gelatin mixture. Beat until well blended.

Ganache Glaze

1/3 cup whipping cream

1 cup semisweet chocolate chips

Place whipping cream and semisweet chocolate chips in small microwave-safe bowl. Microwave 30 seconds to 1 minute or until chocolate is melted and mixture is smooth when stirred with wire whisk; cool slightly.

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2018 Toledo Blade

To Top

Fetching stories…