So why do we persist in calling it a cake? I have no idea. But I do seem to have everything on hand to make one, so I may just have to give it a shot this weekend, in the name of research, of course!

Flourless Chocolate Cake
from AllRecipes

1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

~ Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.

~ In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.

~ Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.

~ Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

~ Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

~ Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

[image: flickr]

Post from: Chocolate Bytes

The recipe below comes from Godiva, and combines three of my favorite things: chocolate, nuts and cake. Combine all of that with a “holiday” (Pecan Torte Day!) and you’ve got the makings of a really delicious dessert night!

From what I’ve found through my good friend Google, Pecan Torte Day is observed anytime between today and the 23rd. I don’t know which day it actually is, but it wouldn’t hurt to celebrate all three, right?

Chocolate Pecan Torte
from Godiva

Caramel Pecan Crust:
1 cup pecan pieces
1/2 cup firmly packed light brown sugar
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons cold butter, cut into pieces

Chocolate Filling:
15 oz dark chocolate, coarsely chopped
2 large egg yolks, at room temperature
1 3/4 cups heavy cream

Cocoa Cream:
1 3/4 cups heavy cream
1/4 cup granulated sugar
3 tablespoons unsweetened alkalized cocoa powder
1/2 teaspoon vanilla extract

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Caramel pecan crust:

~ Preheat oven to 325°F. Spray side and bottom of 9-inch springform pan with vegetable cooking spray.

~ Place pecans, sugar, nutmeg, flour and butter in food processor bowl. Cover and process until nuts are ground and mixture resembles coarse crumbs.

~ Press mixture into bottom of prepared pan.

~ Bake for 8 to 10 minutes or until set. Cool completely in pan on wire rack.

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Chocolate filling:

~ Place chopped chocolate in medium heavy saucepan. Heat over low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat. Whisk in egg yolks.

~ Heat heavy cream in small saucepan over medium heat until it comes to a gentle boil. Slowly add hot cream to chocolate mixture, whisking until smooth. Pour filling over crust. Chill for 4 hours or overnight.

~ Loosen torte from side of pan. Remove side of springform pan. Let stand at room temperature 15 minutes before serving.

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Cocoa cream:

~ Beat cream, sugar, cocoa and vanilla in large bowl until soft peaks form, using electric mixer at high speed. Fill a pastry bag fitted with a medium star tip (such as Ateco #4) with cocoa cream. Pipe shells or rosettes over top of torte, covering it completely.

Post from: Chocolate Bytes

This video and recipe for Vegan Chocolate Peanut Butter Torte are from Hippie Chick Bakery. They recommend using organic, unrefined ingredients if you can find them.

Brownie Shell

3/4 C flour
1/4 C cocoa powder
3/4 C sugar
1/2 tsp salt
3/4 tsp baking soda
1/3 tsp baking powder
3/4 C soy milk
2 1/2 TBSP apple sauce

~ Preheat oven 325. lightly grease 9″ spring form or cake pan, or just line bottom with parchment for ease.

~ Mix flour, cocoa, sugar, salt, baking soda & powder then add soymilk & applesauce. Combine.

~ Pour in pan and bake for 40 min. Don’t worry if edges seem dry, they will moisten when covered with ganache.

Peanut Butter Filling

5 Tb vegan margarine, softened
1 1/2 C confectioners sugar
1 C smooth peanut butter
1 tsp vanilla extract
2-5 Tb soymilk

~ Cream together butter & peanut butter. Add vanilla. Add sugar in 1/2 C increments adding soymilk a little at a time until desired consistency.

~ Spread peanut butter filling on cooled cake and spread to edges. If a thicker consistency is desired, flatten to desired shape on wax paper then transfer to cake.

Ganache

3/4 C soymilk [minus a couple tablespoons if using a 10 oz bag of chips]
1/4 C vegan margarine
1 10-12 oz bag chocolate chips

~ Microwave soymilk & margarine for two minutes. Pour in chips, stir until completely blended. Pour over top of peanut butter on cake and spread. Let cool or refrigerate and serve.

Post from: Chocolate Bytes

Chocolate Espresso Torte

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
…..

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. Yield: 10 Servings

[fine cooking magazine]

Post from: Chocolate Bytes