Best Intense Chocolate Torte Recipes

INTENSE CHOCOLATE TORTE

Steps:

• to make the crust, preheat the oven to 325. In a medium bowl, mix all the ingredients, using more melted butter if you need it to make the crust stick together. Press the mixture on the bottom and 1 1/2 inches up the sides of a 9 inch springform pan.
• to make the filling, in a medium pan, heat the chocolate and cream over low heat til chocolate melts. Remove from heat and set aside. In a stand mixer or large bowl, mix eggs, sugar and flour, Beat for 10 minutes, or less if you're beating by hand or til thick and lemon colored. Fold one quarter of the egg mixture into the chocolate mixture, then fold the chocolate mixture into the remaining egg mixture. Pour the filling into the crust
• Bake for about 45 minutes or til puffed around the edge and halfway to the center. Let cool on wire rack for 20 minutes, then remove sides of pan. Let cool for 4 hours before serving. Note: Obviously, the better the chocolate, the better the torte, but this recipe also works with plain old chocolate chips from the grocery store. You may get a few cracks on top of the torte as it cools, but don't worry. It will still be delicious.

INTENSE CHOCOLATE MOUSSE CAKE

Steps:

• Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
• In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
• Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
• Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.

DENSE CHOCOLATE TORTE

Steps:

• Preheat oven to 300&Deg;F with rack in middle. Wrap outside of cake pan in plastic wrap, then wrap tightly in a layer of foil.
• Lightly butter pan, then dust with sugar, knocking out excess.
• Heat 1 cup sugar with 1/2 cup water in a small saucepan, stirring, until sugar is dissolved. Remove from heat and cool.
• Melt chocolates in a large bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, until melted. Stir together butter (2 sticks) and remaining 1/2 cup sugar in another bowl until combined. Stir butter mixture into melted chocolate. Then stir in sugar syrup. Gently stir in eggs (avoid making bubbles) until combined. 3Transfer to pan and bake in a hot water bath until center is almost set (it should barely wobble), about 45 to 50 minutes.
• Cool completely on a rack. Chill, covered, at least 8 hours. Run a thin knife along side of pan, remove side, and serve slightly chilled or at room temperature.