Chocolate Torte Recipe
with Vanilla Whipped Cream and Raspberry Coulis
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Ingredients
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Chocolate Torte
Vanilla Whipped Cream
Raspberry Coulis
Method
Chocolate Torte Preparation
- 1
Melt Chocolate and Butter
Preheat your oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.
- 2
Mix Eggs and Sugar
In a separate bowl, whisk together the granulated sugar and eggs. Beat until the mixture is pale and slightly thickened. Add in the vanilla extract and mix well.
- 3
Combine Mixtures
Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously to combine. Be careful not to cook the eggs.
- 4
Add Dry Ingredients
Sift the all-purpose flour and salt into the chocolate-egg mixture. Gently fold until just combined, ensuring not to overmix.
- 5
Bake the Torte
Pour the batter into a greased and lined 9-inch (23 cm) round cake pan. Bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Let it cool in the pan before transferring to a wire rack.
Vanilla Whipped Cream Preparation
- 6
Whip the Cream
In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream until soft peaks form. Be careful not to over-whip.
Raspberry Coulis Preparation
- 7
Cook the Raspberries
In a saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
- 8
Strain the Coulis
Remove from heat and strain the mixture through a fine-mesh sieve to remove the seeds. Allow to cool before serving.
