Chocolate Torte

Cake

6 oz sweet dark chocolate, diced into bits (I prefer Ghiradelli)

6 oz unsweetened butter + (2Tbls softened butter for pan)

3 tbsp either Grand Marnier or Chambord

1/8 tsp almond extract

4 large eggs, separated

¾ cup sugar

½ cup (2 oz) ground, blanched almonds

¼ cup flour

1/8 tsp cream of tartar

- Rub butter on sides and bottom of 8”of spring form pan - line the bottom of pan with parchment paper - lightly dust the sides with flour. Melt chocolate & butter over a double boiler. Stir until completely smooth. Stir in Grand Marnier (or Chambord) and almond extract. Set aside.

- In large bowl, whisk ½ cup sugar in with egg yolks until pale and thick (approx 4 mins). Stir in chocolate mixture. Set aside.

- Beat egg whites and cream of tartar until soft peaks. Gradually beat in ¼ cup sugar until stiff peaks (but not dry)

- Add ground almonds and flour to chocolate mixture, stir. Whisk in 1/4 of egg white mixture, until color lightens. Fold in the rest of the egg whites. Pour into pan. Bake at 350 for 40 minutes. Toothpick test (moist crumbs mean it’s done) Usually done when it first starts to crack. Place on cooling rack (can leave overnight) As it cools, cake sinks, leaving a crust around the rim.

- To unmold cake, first run knife around rim to loosen it. Next take 3 middle fingers and moosh down the edges of the cake so they are level with the center. Release springform sides, place an 8”cardboard round (found at any baking supply store ) over top of cake (white side to cake) Flip over onto cake plate, gently remove parchment paper with knife.

Ganache

12 oz dark chocolate

1 ½ cup heavy cream

2 tbsp butter

2 cups thinly sliced blanched almonds

- Cut chocolate and butter into pieces, place in bowl. Bring cream to light boil, pour over chocolate. Set aside 5 minutes, then whisk until smooth. Cover with plastic wrap and leave to cool. (Can leave out overnight, but do not refrigerate) – you want to bring the ganache to a spreadable frosting texture.

(after cooling) Spoon a couple mounds of chocolate onto cake, spread over entire cake, not too thick, including sides. This is the crumb coat and your chance to smooth over any imperfections. Place in refrigerator 10 minutes, not one minute longer.

- Reheat remaining ganache in double boiler. Slowly work with spatula so as not to create too many air bubbles. Chocolate is ready when it feels neutral to the lip (meaning not hot or cold).

- Place cake on top of a cooling rack and put over clean cookie sheet.

- Pour ganache on top of the cake and around from the center. Ganache will pour down the sides.

- Give one or two swipes with an offset spatula to smooth out top and get rid of air bubbles. Use your fingers and dip into ganache and touch up the sides to make sure they are covered.

- Return cake to fridge for another 10 minutes.

- Make sure ganache is still neutral – you may need to re-warm before the second coating.

- Pour second coat of ganache over cake and repeat with spatula.

- You may return cake to refrigerator – for 5 minutes. Let sit out for another 5 or so minutes until sides are slightly set.

- Take another clean cookie sheet and place sliced almonds to one side. Hold cake in one hand and with the other scoop up almonds and gently press into the side of the cake. If they start to slide down, the ganache is not yet set.

- After covering all sides gently lower the cake onto your serving platter or cake plate. You can refrigerate again for 5 minutes – no longer. If you leave cake in refrigerator too long, the chocolate will loose some of it’s gloss.