Chocolate Torte Recipe
This chocolate torte recipe can be made with a filling and frosting of choice is desired. I often make them sans frosting or filling for a lighter dessert. Made with eggs, flour, breadcrumbs, chocolate and sugar, along with vanilla, the chocolate torte is simply baked and best served chilled.
Ingredients
| Eggs | 8 Small, separated | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| 1/4 cup fine dry bread crumbs | ||
| Salt | 1/4 Teaspoon | |
| Semi-sweet chocolate | 2 Ounce, grated | |
| Vanilla extract | 1 1/2 Teaspoon | |
Directions
Beat egg yolks until very thick and lemon colored, about 5 minutes.
Gradually beat in sugar.
Combine hour, bread crumbs, and salt.
Add chocolate and mix thoroughly but lightly.
Add flour mixture to egg yolks and sugar in 4 portions, folding until well mixed after each addition.
With clean beaters, beat egg whites with vanilla extract until stiff, not dry, peaks are formed.
Fold into flour mixture.
Turn into a well greased 10 inch springform pan or deep, round layer cake pan.
Bake at 325°F 50 to 60 minutes.
Remove from pan and cool completely.
Split cake in half.
Spread filling on bottom half.
Replace top.
Spread frosting over sides and top.
Refrigerate 4 hours or longer for torte to mellow.
Gradually beat in sugar.
Combine hour, bread crumbs, and salt.
Add chocolate and mix thoroughly but lightly.
Add flour mixture to egg yolks and sugar in 4 portions, folding until well mixed after each addition.
With clean beaters, beat egg whites with vanilla extract until stiff, not dry, peaks are formed.
Fold into flour mixture.
Turn into a well greased 10 inch springform pan or deep, round layer cake pan.
Bake at 325°F 50 to 60 minutes.
Remove from pan and cool completely.
Split cake in half.
Spread filling on bottom half.
Replace top.
Spread frosting over sides and top.
Refrigerate 4 hours or longer for torte to mellow.
Chef
