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...
|Comments: 76||Views: 30669||Success: 95%|
Our finest instructional step-by-step video recipes. See what people are talking about.
Hi there!!!...I made this torte! it was great!I followed every step, the only thing I had to change was the time in the oven...28 minutes instead of 25...but it was delicious and everyone had a great experience...thanks Rouxbe you are great!!
I'm going to make this for Easter and I'm kind of worried that I'm going to use a non non-stick pan. I was wondering if I lined the bottom with wax paper would that change a lot. Should I also spray or use butter to coat the pan? I've been trying almost a recipe a day. (sound familiar?) Everything is turning out great.
I tried tried the recipe and cooked I think for over 40 minutes. I had to take it out eventually because the top became partially burnt. My oven dial goes 50degrees a measure, so i had to turn it to 200C. Also, I do not have all purpose flour so I used cake flour instead. Will it be better if I used half-cake flour and half-bread flour to substitute for all-purpose flour? Is my problem at my oven temperature or at the flour? thanks a bunch!
Sounds like the problem could be both your oven and the flour you used. I suggest that you make it again using all-purpose flour (or 1/2 bread and 1/2 cake flour). This will give the cake the proper structure. Also, be sure to buy yourself an oven thermometer as the temperature of your oven plays a major role in cooking, especially, when it comes to baking. Cheers!
thanks Dawn for the comment! The cake actually turned out fine after a night of refrigerating (no wonder the recipe said to make it a day before)! I suggest all those who have a problem with making the cake set could try to refrigerate it. But next time I think I'll follow the recipe to the letter (even bought a wooden spoon for it!). We had the cake for our new year's eve party, and it was a hit even for the boys who don't like sweets! This recipe is the reason why I joined Rouxbe! Thanks to Dawn and the staffs!
so i tried again at this wonderful dessert. This time REALLY followed the entire video (even to the wooden spoon lol). As I closed the oven door, happily going on to other chores, then i saw something on the table: THE FLOUR!! I was totally shocked as flour could be what made my last attempt fail. But the torte has already being baked for 10 minutes, i had to leave the flour out. to my surprise, after 30~40 minutes of baking, there was no gooey stuff sticking to the testing fork. and now it's beautifully set right next to me!!! I have no idea as to why this happened...anyone???
I made mine with 70% dark chocolate (Schaffen Berger) and the torte seems rather oily. I measured and weighed the butter at 7 ounces. I also weighed the chocolate.
I cooked mine for 25 min then decided to put it back in the oven for another 13 min... it does not seem as oily, but it is still pretty greasy.
I made mine in an 8 inch but made it very thin (as I filed another pie dish with the remaining torte batter).
The taste is lovely, but oilier than I thought it would be. But then again I don't know if that is because I only rested my test pie dish one for 15 min.
I made a pretty raspberry coulis with it as a sauce in lieu of the creme anglaise.
After the cake has completely cooled, cover it with plastic wrap and then store in the refrigerator. Just be sure that you take it out of the refrigerator at least an hour before you plan to serve it, as this cake is best served at room temperature. The cake will keep for several days. In fact, it tastes even better a day or two later. Cheers!
How do you get it to last so long? I've made this several times and it disappears as fast as it is made :)
Question about making this less expensive for an "everyday" desert
I tried making this with semi-sweet chocolate chips. I melted the chocolate and then put it through a sieve to prevent any small clumps from entering the torte. The flavor was less rich than my other attempts.
Can a higher quality cocoa powder be substituted for the flour and serve the dual role of binding agent and flavor enhancer?
We have to say some things are better left as they are. This chocolate torte is decadent for a reason because of the ingredients used. You can definitely try experimenting with the ingredients that are available to you. It comes down to experimenting yourself and making tweaks that work for you. You might be interested to check out the lesson on the Basics of Quality Chocolate because good chocolate is good chocolate for a reason :-) Cheers!
There could be a few reasons why the torte is sticking.
If the cake is not left too cool a bit before removing it, or if it is left too long before removing it, this can sometimes cause it to stick.
Also, if your pan is not 100% non-stick the cake can stick. By this I mean, your pan may be a "non-stick" pan; however, it may no longer be as non-stick as it once was. In this case, I would try using a round of parchment in the pan before you pour in the batter.
Hope this helps. Cheers!
Gluten-free baking can be tricky as there is no exact substitute for wheat flour. Recipes made with wheat free alternative flours will generally wind up being very different in flavor and texture. However, in this case where you are not using much flour to begin you will likely make out quite fine.
Here is some information and ideas on using alternative flours. Good luck!
Hi, I'm not a vegan or vegetarian but interested in understanding how would i substitute eggs & butter in the recipe?
For example, instead of using 7oz butter can i sub 1/4 cup olive oil & instead of eggs can i substitute with condensed milk?
Not sure if i am hitting the right nail here.
Look forward to your answers.
Since the eggs and butter are a big part of the formula that make up this recipe, it is hard to say exactly what would happen if you substituted them for something else, as you would essentially be changing the formula.
We have not tested this recipe with anything besides eggs and butter so we cannot say for sure what would happen.
If you search online you will find some good looking vegan chocolate torte recipes that you might find helpful. On my quick search I found a few that you might want to check out.
Good luck and let us know how it goes. Cheers!
Does the quality of chocolate actually affect the overall taste of the Torte? My question stems from the fact the number of eggs used in this recipe which came out tasting more of eggs.
I tried the Torte the over the weekend, the torte broke from the baking dish while extracting. I did not powder the sugar and used granulated sugar instead. The torte was eggy to taste because i used less than the best chocolate. What do you concur?
Yes, most definitely the quality of chocolate will make a difference. Really, you answered all of your own questions. Everything that you did that you felt might have affected your final results, did likely all affect your final results. Did you use a non-stick pan? Was your chocolate of good quality? If the answer to these questions is no, then your end results were likely a result of that. I say make it again, using quality chocolate and a good non-stick pan and you can see for yourself the difference. Cheers!
The chocolate and butter are melted together (see the video for more info). And as per Step 1 "Melt chocolate over a double boiler over the lowest heat. Add the butter and let melt together." I see where that can be a bit confusing (melt the chocolate and add the butter...), but yes, they are to be melted at the same time. Hope that helps. Cheers!