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Chocolate Torte

Global.Potpourri's picture
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.
  Eggs 8 Small, separated
  Sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Semi sweet chocolate 2 Ounce, grated (2 Squares)
  Vanilla extract 1 1⁄2 Teaspoon

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.

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