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Chocofin Chocolatier Belgian Chocolate Torte
6 oz. (1 1/2 sticks) unsalted butter
8 oz. semisweet chocolate (preferably Belgian Callebaut)
4 egg yolks
3/8 C. sugar
1/4 t. vanilla extract
1/8 t. salt
2 T. flour
1 C. heavy cream
8 oz. semisweet chocolate, finely chopped
Preheat oven to 325°F.
Line 8-inch pan with waxed paper.
In a double boiler, melt butter and chocolate until smooth. Remove from heat.
Whip eggs, egg yolks and sugar until pale and fluffy.
Add vanilla and salt to chocolate mixture. Fold a third of the egg mixture into the chocolate mixture. Gently fold remaining egg mixture into chocolate, folding just until incorporated. Sift flour into mixture and fold in. Do not overmix. Pour into waxed-paper-lined pan and bake about 40 minutes, or until toothpick inserted in center comes out almost clean. Remove from oven and cool completely.
For optional chocolate ganache: Heat cream until boiling. Pour over chocolate in bowl. Stir until smooth. Cool to room temperature. Gently heat in double boiler until pourable. Pour over trimmed, inverted cake. Cool in refrigerator until set. Best served at room temperature.
Makes 6 servings.
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