Susan,
I have several chocolate torte recipes that I plan to post on the site. Here are two of my favorites:
Chocolate Decadence Torte
16 Servings
Cake
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
2 ounces unsweetened baking chocolate, melted
2 cups flour
1/2 teaspoon salt
1 cup hottest tap water
1 teaspoon baking soda
1 3 oz. package instant chocolate pudding mix
2 cups milk
Ganache
2 1/2 cups semi-sweet chocolate, chopped (or use chocolate chips)
1 1/4 cups whipping cream
3 tablespoons light corn syrup
1/4 cup chocolate liqueur, or chocolate coffee syrup
Cake: Preheat oven to 350�. Spray 2 9" round cake pans with Baker's Joy (or grease and flour).
Cream the butter and sugars; add eggs, vanilla, buttermilk, and chocolate; mix well. Stir in the flour and salt. Mix the hot water and baking soda and add to the batter; stir until smooth. Pour into the prepared baking pans. Bake for 25-30 minutes or until the tops spring back when lightly touched and the cake has left the sides of the pan. Remove from the oven and let cool 5 minutes. Run a knife around the edge of each layer and invert onto a cooling rack. Let cool thoroughly.
Filling: Mix the pudding mix and the milk in the blender until smooth, scraping the sides once. Pour immediately into a bowl, cover, and refrigerate until needed.
Ganache Glaze: Place the semi-sweet chocolate chips and whipping cream in a microwaveable container. Microwave 3 minutes, then remove from the microwave and let sit 5 minutes. Whisk until smooth and thick, then whisk in the corn syrup. Let sit at room temperature until it thickens but is still thin enough to run down the sides when poured over the top. If it becomes too thick before using, microwave 10 seconds and stir.
Assembly: split the cake layers and drizzle 1 tablespoon of the liqueur evenly on each of the cut sides.
Place the top of one of the layers face down on a serving plate; spread with half of the pudding. Top with the bottom of the layer.
Spread a thin layer of ganache over the cake, then place the bottom of the remaining layer on the ganache. Spread the remaining pudding evenly, then top with the final layer. Press the layers down a little so that they stick together. Scrape off any pudding that oozes out of the sides.
Pour the remaining ganache over the top of the torte, allowing the mixture to run down the sides. With an offset spatula, smooth the ganache around the edges and over the top.
Refrigerate until thoroughly chilled. Cut into wedges and serve with sweetened whipped cream.
Simply Lovely Fudge Raspberry Torte
8 Servings
1/2 cup butter, softened
1/2 cup sugar
3 large eggs, separated
1/2 cup flour
1/4 teaspoon salt
2 ounces unsweetened chocolate, melted and cooled
1 tablespoon vanilla
1/4 cup raspberry jam
1 cup heavy whipping cream
1/4 cup powdered sugar
Preheat oven to 325�. Line an 8" springform pan with parchment, then butter the parchment.
Cream the butter with the sugar until light; add the egg yolks and mix well. Stir in the flour, salt, chocolate, and vanilla and mix well.
Beat the egg whites until stiff but not dry and fold them into the batter.
Spread about 1/4 of the batter over the bottom of the dish; spread the jam on top, spreading not quite to the edges. Cover with the remaining batter.
Bake until the surface of the pie feels firm, but the texture feels soft, about 30 minutes. Do not overbake.
Whip the cream until soft peaks form. Add the powdered sugar and continue beating until stiff. Pipe onto the cake.
Note: for a 10" springform pan, double the ingredients and bake 45 minutes.
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