Ventana Chocolate Tone Recipe
Foodie, would you like to try a special Ventana Chocolate Tone recipe? I never fail to eat Dessert while dining out and this is the most common dish that I order. Stop thinking! Try this Ventana Chocolate Tone recipe immediately.
Ingredients
5 eggs
1/4 cup sifted cornstarch
1 cup sugar
1/2 teaspoon vanilla extract
1 cup melted unsalted butter
3 tablespoons orange liqueur Ground nuts, optional
3 ounces semisweet chocolate
3 ounces unsweetened chocolate
GLAZE:
6 1/2 ounces semisweet chocolate
1/3 cup heavy cream
2 tablespoons unsalted butter
Directions
Over hot water, in top of double boiler, beat the eggs and sugar until mixture is very light and almost white in color.
Remove from heat.
Meanwhile, melt the butter and skim off the foam.
Return to heat and melt the chocolates.
Beat the sifted cornstarch slowly into the egg mixture on low speed until thoroughly blended.
Stir the vanilla and orange liqueur into the chocolate mixture and then into the egg mixture.
Spoon into a 10 inch springform that has been greased and floured.
Bake at 325 degrees for about 20 to 25 minutes, until torte pulls away from sides of pan.
Knife inserted in center will not come out clean.
Do not overbake.
Cool in spring form.
Remove ring.
To make the glaze, melt chocolate and butter with the cream and spoon over cooled torte.
Refrigerate and chill completely.
Freeze, well wrapped, if desired.
If frozen, defrost, and serve with chill taken off.
If desired, decorate sides with ground almonds, pistachios or hazelnuts, after defrosting.
NOTE TO COOK: Carry to party on serving plate with a tent of aluminum foil.
Remove from heat.
Meanwhile, melt the butter and skim off the foam.
Return to heat and melt the chocolates.
Beat the sifted cornstarch slowly into the egg mixture on low speed until thoroughly blended.
Stir the vanilla and orange liqueur into the chocolate mixture and then into the egg mixture.
Spoon into a 10 inch springform that has been greased and floured.
Bake at 325 degrees for about 20 to 25 minutes, until torte pulls away from sides of pan.
Knife inserted in center will not come out clean.
Do not overbake.
Cool in spring form.
Remove ring.
To make the glaze, melt chocolate and butter with the cream and spoon over cooled torte.
Refrigerate and chill completely.
Freeze, well wrapped, if desired.
If frozen, defrost, and serve with chill taken off.
If desired, decorate sides with ground almonds, pistachios or hazelnuts, after defrosting.
NOTE TO COOK: Carry to party on serving plate with a tent of aluminum foil.
