Pastry Chef Angela Tustin of
Plate –
Philadelphia, PA
Adapted by StarChefs.com
Yield: 8-12 Servings
Ingredients:
Torte:
- ½ cup water
- 9 ounces butter
- 14 ounces good quality semi-sweet chocolate, chopped
- 6 eggs
Ganache:
- 5 ounces semi-sweet chocolate, chopped
- 3 ounces milk chocolate, chopped
- 1 ounce white chocolate, chopped
- 1 cup heavy cream
Whipped Cream:
- 1 ounce sugar
- 1 pint heavy cream
- ½ orange, zested
Method:
For the Torte:
Preheat oven to 300° F. Combine water, butter, and chocolate
in a saucepan. Stir over low heat until chocolate is completely
melted and smooth. In a separate bowl, whisk eggs until light
yellow and slightly thick. Slowly pour chocolate mixture into
eggs. Whisk until mixture achieves a batter consistency. Pour
cake batter into greasless 10-inch cake pan. Place in oven and
bake until cake is set, about 30 minutes, or until a toothpick
inserted comes out moist, but not liquid. Set aside to cool.
For Ganache:
Combine chocolates in a mixing bowl. Bring the heavy cream to
a boil in a heavy bottomed saucepan over medium heat. Remove from
heat and pour boiling cream over chopped chocolate. Allow chocolate
to sit for a few minutes so that it starts to melt. Starting in
the middle of the bowl, whisk slowly in a figure eight motion,
making larger motions as the ganache becomes homogenous. Reserve
for serving.
For Whipped Cream:
In an electric mixer, mix sugar and cream. Whip cream until soft
peaks form and add orange zest. Continue whipping until cream
is stiff and holds a shape.
For Assembly and Serving:
Place torte on a glazing rack and pour ganache over evenly and
smoothly. Allow ganache to set in refrigerator. Cut cake and distribute
slices onto plates. Dust with powdered sugar and serve with orange
cream, berries, and chocolate sauce.
