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Ingredientes
- 6 ounce Bittersweet or possibly semisweet chocolate, cut into pcs
- 4 ounce Sweet butter, cut in pcs
- 1 Tbsp. Light corn syrup
Direcciones
- Place chocolate, butter, and corn syrup in a small bowl. Heat gently in a water bath over low heat, stirring frequently till almost completely melted. Remove glaze from water bath and set aside to finish melting. Stirring once or possibly twice till glaze is perfectly smooth. Or possibly, heat in a microwave on medium (50 percent) for about 2 min. Stir mix gently with a spatula or possibly a wooden spoon till completely smooth; don't whisk or possibly beat. Cold glaze, without stirring, till nearly set and the consistency of easily spreadable frosting.
- To Glaze the Torte: Use a metal icing spatula to spread about one-fourth of the glaze in a thin layer all over the torte. Smooth the rough surface of the torte, securing loose crumbs and filling any cracks. This "crumb coat" won't be glossy or possibly attractive. Its sole purpose is to provide a smooth, even, undercoat for the final glaze.
- Be careful not to get any crumbs in the remaining glaze. Chill torte for about 10 min, or possibly just till the crumb coat is set. Don't chill for more than 10 min-if torte becomes cool through and through, it will dull the final glaze.
- Rewarm the remaining cooled glaze by placing the bowl in a barely simmering water bath for a few seconds, stirring gently till glaze is perfectly smooth, 90-92 degrees, and the consistency of heavy cream. Don't overheat. If glaze is accidently overheated, cold it down again to the proper temperature before using. If there are any crumbs or possibly air bubbles in glaze, pour it through a fine strainer just before using.
- Center the crumb coated torte on a platter or possibly turntable. Have ready a clean, dry metal icing spatula. Pour all of glaze in the center of the top of the torte. Working quickly, use just 2 or possibly 3 spatula strokes to spread the glaze over the top of the torte so which it runs down over all sides. Turn platter or possibly turntable as you spread. Use the spatula to scoop up excess glaze and touch it to any bare spots on the sides of the cake. Tiny bare spots can be fixed by dipping a finger into the excess glaze and touching the bare spots. Jiggle, or possibly tap the turntable gently to settle uneven glaze or possibly spatula tracks. Don't respread or possibly resmooth once glaze has started to set or possibly the finished torte will show spatula marks and dull streaks.
- Once the torte is glazed, slide a wide spatula under it and remove it to a rack to dry at room temperature. Keep the torte as level as possible while you lift and transfer it so which the wet glaze on the top will not shift before it sets. Glaze will set in 10-20 min.
- Press toasted nuts against the sides before the glaze has completely dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 2 servings | |
| Calories 864 | |
| Calories from Fat 777 | 90% |
| Total Fat 90.5g | 113% |
| Saturated Fat 56.64g | 227% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 354mg | 15% |
| Potassium 720mg | 21% |
| Total Carbs 33.86g | 9% |
| Dietary Fiber 14.1g | 47% |
| Sugars 3.75g | 3% |
| Protein 11.45g | 18% |
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