Preheat oven to 350 degrees F (177
degrees C) with rack in the center of oven Butter a 9 x 3
inch (23 x 8 cm) springform pan, or spray with nonstick cooking spray. Line
bottom of pan with parchment paper.
Separate the cold eggs, placing the whites and yolks in
separate bowls. Cover both
with plastic wrap and bring to room temperature
(about 30 mins.). Meanwhile, melt the
butter and chocolate in a heatproof bowl placed over a saucepan of
simmering water. Place egg yolks and
1/2 cup sugar in the bowl of your electric mixer (or use a hand mixer). Beat on medium high speed until thick and lemon-colored,
about 3-5 minutes. (Eggs should have tripled in volume, be thick and
soft, and when you lift the beater the mixture falls back into the bowl in a
slow ribbon.) Beat in the vanilla extract and melted chocolate mixture.
In a clean bowl, with
the whisk attachment, beat the
egg whites until foamy. Add the cream of tartar and continue beating until
soft peaks form. Gradually add the remaining 1/2 cup sugar and
beat until stiff peaks form. Using a rubber spatula or whisk,
small amount of whites into the egg yolk mixture to lighten the batter. Add the
remaining egg whites, folding just until incorporated. Do not over mix or batter will deflate.
the pan, smoothing top. Bake for about 50-60 minutes or until
a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface
of cake will form a crust which will collapse as it cools.) Remove from oven and place on a wire rack to cool. If covering with ganache, cover
with plastic wrap and chill in the fridge for a few hours.
Ganache: Place the
chocolate in a heatproof bowl. Put the cream and butter in a small saucepan, and
bring just to a boil, over medium heat.
Pour the cream over the chocolate and allow to stand
for 5 minutes, then stir until smooth. If desired, add the liqueur.
Remove torte from
fridge and brush loose crumbs
from cake. Place on a wire rack, top of the cake facing down. Put the wire rack on a baking
sheet. Pour the
ganache into the center of the cake. Spread with a
spatula, using big strokes to push the ganache over the sides of the cake, to
create an even coat. Cover any bare spots with ganache. Srain leftover
ganache and beat until light and fluffy. Put in a
piping bag, with a star tip, and pipe rosettes on top of
the cake. I find this cake is best served the next day as it
allows the flavors to blend.
in small slices with a sharp knife, wiping off the knife after slicing.
1 cup (226
cut into small pieces
semisweet or bittersweet
1 cup (200
grams) granulated white
teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
8 ounces (227
semisweet or bittersweet
3/4 cup (180 ml) heavy whipping
(28 grams) unsalted
1 tablespoon or brandy (optional)
for Demonstration Video: