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Chocolate Velvet Torte

southern.chef's picture
Ingredients
  Sweet baking chocolate 8 Ounce (8 squares, 1 ounce each)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  All purpose flour 6 Tablespoon (1/4 cup plus 2 tablespoons)
  Eggs 6 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Raspberry preserves 2⁄3 Cup (10.67 tbs)
  Chocolate glaze 1⁄2 Cup (8 tbs) (adjust quantity as needed)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Servings: 
1

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