How can I make a chocolate torte?

Torte is a rich dessert cake made with little or no flour. The ingredients tend to be very simple and use abundant eggs for jumps and body, along with unsalted butter and sugar and sometimes underground nuts for flour replacement.

Chocolate Torte is probably the most famous of the tortes, and when a well -made chocolate torte is a rich, intense chocolate dessert that tastes in itself, without icing or glaze. Another well -known chocolate torte is Linzer Torte, which in addition to chocolate uses ground hazelnuts. If you want to create a chocolate Torte, start by building high quality ingredients. You don't need much, so you don't stand on any part of the process. If possible, use farmer fresh eggs, high quality baking chocolate and very good sweet butter. The best is clear granulated sugar and it is necessary to avoid brown sugar, as it will change the taste of chocolate torte. You will also require 12 ounces of unsweetened chocolate for baking, nine eggs, 12 soup liesC of unsalted butter and three quarters of a cup of granulated sugar. If desired, add up to one quarter of the cup of finely grounded nuts or cocoa powder.

Start by melting the chocolate in a double boiler over low heat while stirring until it is completely liquefied. Next, cream butter with sugar in a mixing bowl using a wooden spoon or electric blender. Add the egg yolks two at the same time and divide the white into another mixing bowl that should be clean and free without fat. Once all the egg yolks are beaten, slowly add the molten chocolate while stirring the spatula for well combined.

Beat egg whites in stiff peaks and with the help of a spatula fold them into a chocolate mixture. Fully integrate egg whites, but try to avoid breaking or crossing, because you want the dough of chocolate to remain light and fluffy. Pour the dough into an oiled pan and bake 45 mInut at 350 degrees Fahrenheit (177 degrees Celsius) before pulling out the chocolate toort to cool and reproduce. This recipe is gluten -free and is a great thing that serves for guests of intolerant gluten.

If it is chilled overnight, the chocolate torte becomes thick and almost shabby. Fresh chocolate torte is still very rich, with a slightly cracked peak. It can be served simple, jumped with flavored ganach, dressed with whipped cream or decorated with fresh fruit. Try not to overboard with the icing and let the rich chocolate flavor go through. Because you spent time and money on the body torte, also avoid cheap watering that could reduce taste.