Receta Chef Teddy Flourless Chocolate Torte
American
|
|
| Tiempo para Cocinar: | Raciónes: 12 |
Va Bien Con: cabernet sauvignon
Ingredientes
|
|
Direcciones
- Preheat your oven to 325 F spray pan
- Line the bottom of pan with parchment paper
- If you don't have a double boiler use a medium
- saucepan of water bring it to a simmer.
- Combined the chocolate butter and bourbon
- in a silver metal bowl over the simmering water
- stir every few minutes until smooth.
- Combined the eggs sugar and vanilla, in a
- electric mixer until thicken and pale yellow
- for about 8 minutes.
- Fold about 1/4 of chocolate mixture into the egg mixture
- repeat this process a few more times until the chocolate has been
- fold into the mixture.
- Pour the mixture into the prepared pan, put foil paper around
- the outside of the pan, use another pan as a water bath with
- half way around the pan.
- Bake until the cake is slightly risen for about 25 to 30 minutes.
- Remove cake from the water bath, cover with plastic wrap let it cool on a wire rack for 20 minutes and refrigerate overnight.
- Remove from the refrigerate and pour the chocolate ganache over
- the torte, start from the center of the cake and work outward.
- 8 ounces of semisweet chocolate roughly chopped
- 1 cup heavy cream, Place the chocolate into a medium bowl.
- Heat the heavy cream in a small saucepan over medium heat.
- bring to a boil, keeping a close eye on it avoid boiling over.
- When the heavy cream has come to a boil, pour over the chopped
- chocolate, and whisk until smooth. allow the ganache to cool slightly before pouring over the torte. When ready to serve slice and sprinkle confectioners sugar on top,