Newest Video Recipe - Chocolate Torte

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This European style Chocolate Torte, also called a Flourless Chocolate Cake, is a rustic looking cake that has a buttery rich chocolate flavor. It is distinctive looking with its broken and cracked surface and sunken top. You can serve this cake plain, dusted with unsweetened cocoa powder or powdered sugar, with fruit sauces, or with softly whipped cream, crème fraiche, or vanilla ice cream. I adapted this recipe from Alice Medrich's groundbreaking book Cocolat: Extraordinary Chocolate Desserts. Chocolate Tortes have just a few ingredients; butter, chocolate, eggs, and sugar. There is a large proportion of eggs in this cake and they provide the leavening. This cake will rise during baking but sinks after it is removed from the oven (as it does not contain flour). You will notice the center of the cake sinks more than the outside rim and that is how it should be. The outside surface of the cake will be broken, cracked, and crusty. If pieces do fall off, just press them back into place. Eating this cake the day it is made gives you an intense chocolate flavor with a soft texture. And it will be quite fragile when sliced. My personal preference is to make this torte at least a day or two before serving. Once it has been refrigerated overnight the texture turns dense and fudgy (like a brownie) with a mellow chocolate flavor.  Continue to the Chocolate Torte recipe page..... Let's get baking!! Stephanie Jaworski

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