Ginger Flourless Chocolate Torte (Cake)

This was a fun and slightly anxiety filled attempt, I had previously made the cake and it was very dense. This time I was aiming for not extremely dense, which will make sense in the convoluted method but it worked out well!

Ingredients:
15 0z. Mix of Semi-Sweet and Bittersweet Chocolate, finely chopped
~ 3 cubes Crystallized ginger
18 Tbs ( 2 1/4 sticks) unsalted butter, cut into small pieces (1 cup and 2 TBS)
7 egg yolks
5 egg whites, at room temperature
1 tsp white rum
1 1/2  tsp. vanilla extract
Raspberries
Powdered confectioner’s sugar for dusting
Pinch of salt
9 Tbs granulated sugar (5 1/4 lbs /147 g)

What you’ll need:
9″ Springform baking pan
Aluminum foil
Round parchment paper
Round heat proof pyrex bowl
Cooking pan
Baking pan
Stand Mixer fitted with whisk attachment
Handheld Electric Mixer with whisk
Ladle or spoon

TIP: Important– I used a spotless clean bowl and beater/whisk (wash with hot boiled water) for beating the egg whites that has no hint of  egg yolk in it. This is important to allow the whites to expand to their full volume. Also, avoid over-beating the whites or they will become clumpy and grainy, and the torte won’t rise properly. Be sure to gently fold the beaten egg whites into the chocolate batter to prevent them deflating as this help with your torte rising.

What I did:
Preheat oven to 300 F. Lined the base of my pan with the parchment paper, greased the sides with butter and wrapped the exterior of the baking pan with foil (so water does not enter batter from the bath).

I filled a pan with water and brought to simmering boil, then I set atop the pot my bowl containing the chocolate and butter [double boiler]. I made sure that the  bowl containing the chocolate did not touch the simmering water in the pan while I melted and whisked the mixture until well blended. After which I set aside to cool slightly (the mixture was still warm when I used it)

In my stand mixer fitted with whisk attachment, which I cleaned out with hot water, I beat the egg yolks, 6 Tbs. of granulated sugar, the white rum, vanilla and salt on medium high speed (level 4) until the mix was pale and very thick, should take a few minutes. Then I gradually poured in the chocolate-butter mixture and continue beating at same speed until it was well blended.

In another deep, clean bowl, using my handheld mixer fitted with a clean whisk attachment, I beat the egg whites on medium-high speed until foamy, about 1 minute or so. Then I gradually added the remaining 3 Tbs. granulated sugar and continue to beat until firm peaks formed, a few minutes. This would look like a white foam- meringue like. I then scooped half of the egg whites onto the chocolate mixture in my stand mixer bowl and folded them in gently using a ladle. I folded in the remaining whites until there was no streaks left.

Then I poured the batter in the prepared pan and spread it out evenly, then I grated the crystallized ginger onto the batter. I placed the pan into a baking pan that had been filled with water to create pseudo-water bath up to mid-level around the cake pan. I placed it in the oven. I watched this like a baby, trying to see if it would rise. I baked for about 40 minutes and noticed that it was not rising. So I emptied the water bath and put the batter back in the oven, then it did double in height and crusty top began to develop. I left to cook for another 40 minutes, I think but be sure to keep checking your torte. It is done when the toothpick comes out moist but not liquid after being put in the center of the cake.

Once done, I transferred the cake pan to a wire rack and let cool for a about 30 minutes or so. After cooled, I moved the torte still in the pan to the fridge to be refrigerated overnight. It is best served after cool to very cold for at least 4 hours in fridge.

The next day, I removed the pan sides -benefit of using a springform pan. Also, note that the torte does sink after it  finishes baking and you bring it out of the oven. Before serving, I sprinkled my powdered confectioners’ sugar and added raspberries.

Taste:
It was moist and delicious!! I shared leftovers with friends a few days later and it was still great tasting.

 

Until next time!

be well

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One Reply to “Ginger Flourless Chocolate Torte (Cake)”

  1. Pingback: Cakes Cakes and Macarons! Flavours Galore – Gastrocreative

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