This week's tea time features the Dark Chocolate Torte with Spiked Blackberry Coulis recipe from Bon Appetit/April 2006 (with a few changes). You'll want lots of friends around to share this rich, chocolate treat!
Coulis is a berry syrup made from berries, sugar and liquor (optional). The berry mixture is cooked until the berries are mushy, releasing the juices, and then strained to remove skins and seeds. You'll want to make the coulis first so it has time to cool before adding to the icing.
For this recipe, I frozen organic blackberries (about 1/2 cup), granulated sugar (about 2 Tbls), and a splash of merlot. Most coulis recipes make about 2 cups of syrup. I adjusted downward so the amount of syrup I got was just about what I needed for the icing later on.
Chocolate Torte Ingredients (These differ slightly from the Bon Apetit ingredients--try both ways!)
1 2/3 cups semisweet chocolate chips
1 cup bittersweet chocolate chips
1 cup (2 sticks) unsalted butter, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
5 large eggs
1 cup sugar
Melt semisweet chocolate chips and 3/4 cup butter in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
Using electric mixer, beat eggs and sugar in large bowl on high until thick, about 6 minutes.
Fold in melted butter, chocolate, cocoa, espresso mixture just until blended and pour into greased and parchment paper lined 9" spring form pan.
The torte is done when it is dry and cracked on top and a toothpick comes out slightly moist. About 35-40 minutes. Cool in pan about an hour. The center will fall, so use a knife or spatula to press the cake even. Invert onto a plate. Remove spring pan bottom; peel off paper, and allow the torte to finish cooling. (I was taking the torte to a friend's house for dinner, so I slid it back into the spring form pan).
For the glaze, melt the bittersweet chocolate and remaining butter in a small saucepan until smooth. Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes, then pour glaze into the center of the torte. Smooth the glaze over the top of the torte, allowing some of the it to drip over the sides.
Refrigerate uncovered until glaze is set. I added berries on top for a garnish.
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