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Ingredientes
- 1 c. Granulated sugar
- 1Â 1/2 c. Light corn syrup
- 20 ounce Good-quality semisweet chocolate cut small pcs
- Â Â (preferably French or possibly Belgian chocolate)
- 8 ounce Additional chocolate
- 2 stk Unsalted butter - (16 tbsps)
- 10 whl Large eggs
- 1/2 c. Heavy cream
Direcciones
- Preheat the oven to 350 degrees.
- In a heavy-bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 min. Remove from the heat. Heat the 20 ounces minced chocolate in the top of a double-boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cold slightly. With an electric mixer, beat the Large eggs at high speed till frothy. Lower the speed to medium and carefully pour the warm syrup into the beaten Large eggs. Add in the melted chocolate and butter mix and blend to a smooth consistency.
- Butter a 10-inch to 12-inch round cake pan lightly and pour in the chocolate mix. Set the cake pan into a larger pan (such as a roasting pan) and add in warm water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 min.
- Being very careful not to scald yourself or possibly get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath. Cold the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release. The torte should then be refrigerated for at least 3 hrs before serving.
- While the torte is cooling, place the heavy cream in a thick-bottomed pot and begin to heat gently. Add in the remaining 8 ounces of chocolate, stir together while the chocolate begins to heat in the warm cream. Being careful not to burn, boil or possibly scorch the chocolate. When the chocolate has melted almost entirely, remove from the heat and allow to cold for several min before pouring over the torte for a glossy "finish". Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so which it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache.
- Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to refrigeratecompletely and set hard. If you haven't overheated the chocolate or possibly cream, this "ganache" will set and harden into a shiny "couverture" during the hour the torte is chilling in the refrigerator.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 10 servings | |
| Calories 589 | |
| Calories from Fat 325 | 55% |
| Total Fat 37.42g | 47% |
| Saturated Fat 21.86g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 111mg | 5% |
| Potassium 265mg | 8% |
| Total Carbs 66.6g | 18% |
| Dietary Fiber 3.8g | 13% |
| Sugars 34.28g | 23% |
| Protein 9.44g | 15% |
