A decadent chocolate torte that melts in your mouth. It can be made a day or two ahead and a little goes a long way, makin...
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The pan size would have an affect on the cooking time. A larger pan would mean a thinner cake - therefore it would likely need less time. A smaller pan would make the cake thicker...which would mean longer time. However we used a 9" pan, so if yours is also 9" then the cooking times will likely be around the same time, as the depth of the pan won't really affect the cooking time here. The cooking time will mostly likely differ based on your oven. Hope this helps!
Awesome!...I gave it a test drive before my dinner party...did I already say awesome? I did have to cook mine for 40 minutes. I live at 5300ft so I'm not sure if the altitude has any effect on the cooking time, I didn't adjust the flour or sugar and I usually see high altitude changes for these two ingredients.Would you recommend any changes to them. It came out really moist and rich. I splurged and bought two 3.5 oz.good quality 75% chocolate bars so it was easy to measure out the 7 oz.
I've noticed that a few people have been having the same recurring problem ive had with this recipe, in that the cake doesnt properly set up, even after prolonged baking.
Myself, i can't accurately say i've ensured that the eggs were room temperature prior to their addition, but i did find that increasing the amount of flour from one teaspoon to one tablespoon has had tremendously positive results. I'm wary to add much more, but those of you curious to try, i do recommend upping the amount of flour at least once to see if it helps.
I tried it a second time and followed Dawn's directions exactly..ingredients, time cooked & oven temp. It was perfect. The only thing I did different was I used convection bake on my oven. I think every oven differes in how they cook and how they hold heat.
I made this torte the other night for a dinner party. Being new to baking, I approached it with a mix of fear and excitement. It was absolutely amazing. However, during the baking process it nearly rose out of the cake pan. It came down after cooling obviously, but in the video recipe I didn't notice the any rise. Some of the butter I used was salted...do you think that could have caused it? Just wondering, not that it made a difference, it turned out delicious!
Although I had the same undercooked situation others experienced, the taste of this dessert was incredible! And the final consistency was very usable. I'm not a chocolate freak, but appreciate good chocolate. Learning all about chocolate in advance (thanks Rouxbe!) this recipe was a big hit, and I will definitely make it again. The more recipes I make from this site, the more single meals I make. I have 4 picky eaters with my wife and 3 pre-teen kids. But more helpers too!
Hi dawn! I was shopping for this recipe today (to prepare tomorrow) and the store had two types of Scharffen Berger chocolate.
The first, is described as "semisweet - with the following description - 62% CACAO SEMISWEET CHOCOLATE
With soft notes of citrus and honey overtones, our 62% Cacao Semisweet bar has a perfectly balanced flavor profile. Our distinctive chocolates are created using the world's best cacao beans blended in small batches on vintage European equipment.
The second, described as "bittersweet" -70% CACAO BITTERSWEET CHOCOLATE
With bright fruitiness and a long, smooth finish, our 70% Cacao Bittersweet bar embodies everything we love about cacao.
I picked up the bittersweet but wonder if the semisweet might be more appropriate, as I'm not cooking until tomorrow I can easily trade one for the other. I have never made a chocolate torte before, so I would certainly appreciate your advice.
Either would work really, but for the best results I would actually try a piece of the chocolate that you bought...if it tastes really bitter then I would maybe go for the semi (some chocolate - even the same % of cocoa can taste more bitter than others. I have even had a Valrhona that was 90% that was smooth and creamy, with no bitterness at all).
Hope this helps Matthew. Good luck with the torte! We are here if you have any questions.
This recipe is from a talented chef named Trish Deseine (her last name is French, but she is actually British), for anyone that is interested here is a quick video that Trish did for this recipe -
The only thing that I will point out is that her measurements for the flour vary slightly from her cookbook. There is also no espresso in the cookbook version.
I have always made it the way that is shown in the Rouxbe video (with only 1 tsp of flour and no espresso), but I am pretty sure you would be okay to follow how she does it in her video.
I searched this recipe and found it on several sites. It seemed to vary every time some use less eggs, more flour, some glaze the cake, most do not. I also noticed that the comments on other sites were very similar to the comments here...it either turned out perfectly and people loved it, or else they had troubles and didn't know why...but they still loved loved loved the flavor.
I say if you are going to make this gateau, don't make it the first time on the day of a big party. Make it once before to see that you get the results you are looking for, as it can be a tricky one for some. I know that may sound a bit crazy, but the mystery of why this gateau turns out for some and not for others, is just that "a mystery"...but it's one that is worth trying!!!
I will do more research and keep you updated on this delicious recipe.
My first try (made a day before a dinner party) resulted in what my wife called "the world's best brownie." The top of the torte was crisp and the interior was chewy. I made the torte as per the Rouxbe instructions, however I added two teaspoons of flour as opposed to the one in the instructions. I overcooked the torte (31 minutes) as believe I was fearful that the torte had not set.
The next day (day of the party) I awoke and resolved to try a second attempt. This time I followed the directions exactly. At 20 minutes the tort still looked underdone - I cooked it another 3 minutes and removed, rested and plated the torte.
The torte was extraordinary - we served slices on a bed of creme Anglaise along with a dollop of warm cherry compote (also Rouxbe recipe - except we added 3 tablespoons of Edel Kirsch - Black Forest cherry liqueur).
Thank you Dawn and Joe!
Some of the things that have gone wrong with the cakes can be your alt. for those of you that are over 5400 ft. add 1 tbl. spoon of corn starch and 1 eye your cakes will come out fine. Also gas doesn't cook cakes or anything esle at that alt. sorry but elect. is the wy to go for baking you can cook on top of your stove but not for baking.
OK as I rewatched the video to see if I did anything differently these are the things I noticed. I forgot what the exact chocolate I used but it was a 70% chocolate. I melted the chocolate first, and not all at once. i melted like half of it and once it melted I added more then let that melt. After I did that I added the butter the same way tablespoon my tablespoon. (stirring often for both) I added the sugar. The sugar never seemed to melt into the batter. it was always a bit grainy.
After 25 minutes I still had soup. I continued to about 50min when I just took it out anyway. I have an oven thermometer I was checking that as well.
I am not sure what to do differently
Sorry I am not sure exactly what may have gone wrong. I am also not sure of your question. You did put it in the oven to bake it right? And after it came out it was still soupy? or did it set? I am also not an expert at altitude cooking.
Did you read all of the other comments? Sorry I couldn't be of more help! Cheers.
I did cook it in the oven at 375. I just could not get the thing to set. I was trying to describe to you you what I had done that was different then the video. Since I was following your text recipe when I was actually cooking I did not do it exactly as the video. Since I have enough material to make 2 I was planing on making it again today. I was trying to find out if any of the things that I did differently from the video would have an effect of it not setting.
This is one of the more decadent desserts I've ever had. I had beautiful results using 62% cacao Semisweet Scharffen Berger Chocolate. I am at about sea level in Southern California and I left it in to cook for 29 minutes which resulted in a beautiful torte. I have a gas oven and it was all liquid at 20 minutes (preheated for over 20 minutes as well - normal preheat time is 10 mins.).
One thing though Dawn. You said to not use a Springform pan. Seeing that it was the only pan we had, we had no choice but to use it. It's a Cephalon and it didn't leak at all. Maybe it's the brand but we had no problems what-so-ever. It was also much easier to take out once we cooked it than a conventional pan. Just my experience. Though, your results may vary based on your altitude and equipment I suspect.
Question - After we make it, how long will it stay good for? Should we put it in the fridge?
Any leftovers will last for a few days. You can keep it wrapped on the counter for a day or so. Any longer and you might want to refrigerate it. I actually put leftovers in the refrigerator right away (out of site out of mind, so we don't eat too much) and then just bring it to room temperature before serving. Hope this helps!
This is my first time to try this recipe and I find it very easty. I followed every steps indicated and even watched the video you provided while baking. It takes me around 40mins to bake this but after I'm done and setting it aside to cool for 5 mins. When I was going to remove it from the pan, it didn't went well, the center of the torte was stick in the pan. I try patting the pan but still it didn't work. I don't know what went wrong, is it because I didn't used a wooden spoon to mix the ingredient but instead I use a spatula, was this the reason for the torte didn't went well ? I did spray the pan before baking cause I don't have a non stick pan. Still my torte was broken into pieces instead of a whole round torte between I used brown sugar in baking this torte, really don't know what went wrong. Please advise. Your help is much appreciated. Thanks!
Sounds like this may have been a result of your pan. I have always used a non-stick pan (as stated in the recipe) and I have never had issues with it sticking or crumbling when it comes time to remove the torte from the pan.
Maybe your pan was not greased well enough or perhaps it had some sticky or scratched parts on the bottom that caused it to stick.
Also, I have not tried substituting the white sugar with brown sugar. Brown sugar is definitely softer, contains more moisture and would likely affect the texture of the torte.
I say try it again, use a non-stick pan and white sugar and see how it goes for you. Good luck!!