Chocolate Velvet Torte Recipe

Summary

Servings1Cuisine
CourseMethod

Ingredients

 Sweet baking chocolate8 Ounce (8 squares, 1 ounce each)
 Butter/Margarine3⁄4 Cup (12 tbs)
 All purpose flour6 Tablespoon (1/4 cup plus 2 tablespoons)
 Eggs6 , separated
 Sugar1⁄2 Cup (8 tbs)
 Raspberry preserves2⁄3 Cup (10.67 tbs)
 Chocolate glaze1⁄2 Cup (8 tbs) (adjust quantity as needed)

Nutrition Facts

Serving size: Complete recipe

Calories 4569 Calories from Fat 2689

% Daily Value*

Total Fat 312 g479.2%

Saturated Fat 180.3 g901.7%

Trans Fat 5.4 g

Cholesterol 1631.7 mg

Sodium 892.1 mg37.2%

Total Carbohydrates 464 g154.6%

Dietary Fiber 40.1 g160.3%

Sugars 307.4 g

Protein 78 g155.5%

Vitamin A 113.6% Vitamin C

Calcium 44.3% Iron 273.2%

*Based on a 2000 Calorie diet

Directions

Combine chocolate squares and butter in a heavy saucepan, cook over low heat until melted, stirring often.
Remove from heat, and stir in flour.
Add egg yolks, one at a time, stirring well after each addition, set aside.
Beat egg whites (at room temperature) until foamy, gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
Fold egg whites into chocolate mixture.
Pour into 3 greased and floured 8-inch round cakepans, bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes (layers settle as they cool).
Remove layers from pans; cool on wire racks.
Spread 1/3 cup raspberry preserves between each layer, drizzle chocolate glaze on top.
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