Creamy Chocolate Torte
Chocoholics will go choco-nuts for this obscenely chocolatey chocolate torte.
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
- 1 pound semisweet chocolate, chopped
- ½ cup butter, cubed
- 6 egg yolks
- ½ cup sugar
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 6 egg whites
- Sprigs of rosemary for decoration
- Cherries for decoration
- For the ganache:
- 1 pound semisweet chocolate, chopped
- ¾ cup heavy cream
- 1 tablespoon honey
Instructions
- Preheat oven to 350 degrees.
- Melt the chocolate and butter in a double boiler. Remove from heat and let the mixture cool slightly.
- Strain the yolks into the chocolate, add the sugar, and mix well. Add the heavy cream and vanilla and set aside.
- Beat the egg whites until stiff, and mix gently into the chocolate with a whisk.
- Pour into a greased baking pan sprinkled with cocoa, and bake for approximately 40 minutes, or until the edges are well done but it's still soft in the middle.
- Heat the ¾ cup heavy cream, pour over the 1 pound of chopped chocolate and stir well until completely melted. Add the honey and set aside to cool.
- Cover cake with the chocolate ganache, then garnish with rosemary sprigs and cherries.
