Photos and recipe testing by Lori Wixson
Although cooking in the kitchen is my happy place, I must admit that the clean-up is not. My sister-in-law Lori, (who tested this recipe), told me once that as a great cook, I sure created a lot of dirty dishes. Agreed!
Lately my opportunities for cooking have been limited, and I’ve been on the scout for delicious recipes that use minimal tools and utensils to create. The formula for Chocolate Torte adapted from a New York Times recipe by Genevieve Ko is just that.
The torte, or “torta” in Latin, has a rich and storied history. With culinary roots tracing back to the Middle Ages in the Austrian and German regions, the cakes were made with ground almonds, sugar and eggs. Reserved primarily for weddings and special occasions, these decadent confections were often multi-layered and filled with whipped cream, buttercream, mousses and jams.
It’s interesting to note the difference between a torte and a cake. A cake is light and airy in texture, usually made with flour and a leavening agent. A torte is rich and decadent, with a dense texture. Of course, both are quite tasty, but the lavishness of a torte lingers on the palate.
Lori readily agreed to try her hand at this Chocolate Torte using semi-sweet chocolate chips and just a single, glass, microwavable bowl to prepare the batter. Depending upon your family’s preference, dark chocolate, milk or bittersweet chocolate would also work too. Because her springform pan was 9-inches in diameter, she chose to line an 8-inch pan with foil for easy removal after the cake was baked. Next time she’ll try the larger springform pan because the batter rose above the top of the pan in baking, then sunk.
Although this torte is best served at room temperature, snacking out of the refrigerator works too. The adornments are limitless: whipped cream or ice cream, toasted almonds, fresh raspberries or strawberries, a pool of raspberry syrup…. This is a creation made for a fancy dinner party or a romantic picnic for two.
I have been on an extended stay here in the Boston area. Ena, my husband’s personal care attendant at Brigham and Women’s Hospital, greets me every morning with “today is a good day, my friend.” Originally from Jamaica, Ena has been in Boston for over 20 years. Although she misses the warmth of her island, she proudly shared with me the colleges and degrees her children have completed, and the joy in visiting her family back home.
One time, when my husband was having a hard time, I asked her about her salutation she replied, “Every day you get to be with your loved ones is a good day.”
After enjoying several slices of Lori’s mouthwatering indulgence, I need to add, “Every day you get to eat Chocolate Torte is a good day.”
Chocolate Torte
Ingredients
- 3/4 cup unsalted butter 1.5 sticks or 168 grams
- 1 cup chocolate chips - bittersweet or semi-sweet 175 grams
- 1/2 cup unsweetened cocoa powder 50 grams
- 3/4 cup granulated sugar 150 grams
- 4 large eggs
- 1 tsp vanilla or almond extract
- whipped cream, raspberry sauce for serving
Instructions
- Assemble ingredients and tools. Preheat the oven to 350 degrees.
- Line an 8-inch pan with aluminum foil, leaving an overhang on the sides and generously butter it. (Or butter an 8-inch springform pan.)
- In a large glass bowl, melt the butter.
- Add the chocolate chips.
- Stir the mixture until the chocolate is melted and smooth.
- Add the cocoa powder and stir until smooth.
- Stir in the granulated sugar.
- Add the eggs, one at a time, and whisk vigorously until the mixture is smooth.
- Stir in the extract.
- Pour the batter into the prepared cake pan and bake in 350-degree oven until the top is a bit crinkly, about 40 – 50 minutes.
- To check for doneness, insert a toothpick in the center, it should come out with just a few crumbs on it. Cool the pan on a rack, then remove the cake, lifting it out of the pan using the sides of the foil.
- To serve, top with ice cream or whipped cream, fresh strawberries or raspberries, or a strawberry or raspberry syrup. Toasted almonds on top of the whipped cream is also delicious.
