BITTERSWEET CHOCOLATE TORTE

Iheartfaces.com is a website that I have recently discovered. It is a photography website where you can enter a photograph each week corresponding to the theme. This week is all about desserts. I have never really had enough nerve to enter any of my photos but this week is sort of a bye week if you will. They are not judging any photos this week-it is just for fun. I figured with my love of baking and my love of photography then this is a perfect week for me!

Anyone who knows me knows I am a chocoholic. There is a recipe I have been eyeing for a long time called bittersweet chocolate torte. Just by chance, I am bringing a dessert to an event tonight so I thought why not finally try this recipe and photograph it as well.

BITTERSWEET CHOCOLATE TORTE: ingredients:

8 ounces bittersweet or semisweet chocolate, chopped

3/4 C. unsalted butter, softened

3/4 C. sugar
7 eggs, separated, at room temp.

1 1/2 C. ground nuts, such as almonds, walnuts, toasted hazelnuts, or pecans (I used pecans)

2 C. Chocolate Ganache (recipe below)

GARNISH:

1 C. finely chopped nuts (optional)

1 1/2 C. powdered sugar

1 egg yolk

3-4 drops lemon juice

CHOCOLATE GANACHE:

1 C. whipping cream

10 oz. semisweet or bittersweet chocolate, chopped

1-2 TBS. Grand Marnier ( I didn't use this)

Preheat oven to 350. Grease 10 inch springform pan (with 3 inch sides). Line bottom of pan with parchment or waxed paper. Butter paper and dust with flour, tapping to cover, Discard excess flour.

In top of a double broiler, over simmering water, melt chocolate until smooth. Remove from heat and let cool slightly. I don't have a double broiler so I just used the good ol' micro. Heated it for 3 minutes and it was perfectly smooth chocolate. In a large bowl, cream butter and sugar until light and fluffy.
Add egg yolks, 1 at time, blending well after each addition. Beat in cooled chocolate and 1 1/2 C. ground nuts.

Hungry yet? In separate large bowl, beat egg whites until stiff and glossy but not dry.

Using a rubber spatula, gently, but thoroughly, fold egg whites into chocolate mixture. Pour into prepared pan and smooth top.

Bake until the tip puffs and crust forms, 40-50 minutes. Do not overbake. Cool in pan 15 minutes. Turn out onto wire rack and cool thoroughly. Peel off paper. Transfer to serving plate and spread warmed chocolate ganache over top and sides. Garnish with 1 C. finely chopped nuts, if desired, pressing into sides. In small bowl, combine powdered sugar, egg yolk, and lemon juice. Stir until smooth and transfer to pastry bag, fitted with a very narrow tip. I just used a plastic baggie and cut a hole in the corner. Pipe a spiral pattern on the top of torte. Using a thin bladed knife, drag 8 equidistant lines from center to outside edge. Repeat between each line, dragging the opposite direction.

Chocolate Ganache:

In saucepan, scald cream by heating to just below boiling . Remove from heat and gently stir in chopped chocolate.

Stir until smooth and chocolate is thoroughly melted. Cool to room temp.

Okay, okay.....I am REALLY disappointed with how this torte turned out (looks wise). My powdered sugar mixture was probably to thin and it spread too much while I was piping it on the cake. Let's just hope it tastes good!