Q&A: Where is a good recipe for semi-sweet chocolate ganache torte?
Written by Guest on December 27th, 2011Question by Sambal Oelek: Where is a good recipe for semi-sweet chocolate ganache torte?
I got one of these from Trader Joe’s and I could just DIE
I don’t even like cake! But this is amazing!
Complicated or not, if you can give me a delicious recipe I will give you 10 points. Mousse is optional.
Have you tried these yourself?
Best answer:
Answer by <3
Chocolate Torte:
1 cup (226 grams) unsalted butter, cut into small pieces
9 ounces (255 grams) semisweet or bittersweet chocolate, cut into small pieces
6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Ganache:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoon of brandy (optional)
Directions:
Preheat oven to 350 degrees F (177 degrees C) and place the rack in the middle of the oven. Lightly coat a 9 x 3 inch (23 x 8 cm) springform pan with melted butter or spray with a nonstick cooking spray. Line pan with parchment paper, then lightly coat the paper with more melted butter (or spray with a nonstick cooking spray). (Tip: Use a pastry brush to brush on the melted butter.)
Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both the egg whites and yolks with plastic wrap and bring to room temperature before using (about 30 minutes).
Meanwhile, melt the butter and chocolate in the top half of a double boiler over simmering water. (Can use a stainless steel bowl over a saucepan with simmering water.)
Place egg yolks and 1/2 cup (100 grams) sugar in the bowl of your electric mixer, with the paddle attachment. Beat on medium high speed until thick and lemon-colored, about five minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Add the vanilla extract and melted chocolate mixture, beating until combined.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup (100 grams) sugar and beat until stiff peaks form. Using a large rubber spatula or whisk, fold in a small amount of whites to the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not overmix or the batter will deflate.
Pour the mixture into the prepared pan, smoothing the top. Bake the cake for about 50 minutes to l hour or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs
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December 27th, 2011 at 12:55 am
Chocolate Ganache Torte Recipe
Ingredients
The Shell
Ingredients:
One box “Nabisco’s Famous” chocolate wafers, or your favorite chocolate nut cookies
2/3 cup pecans
Melted butter (half stick or less)
9 inch spring-form pan
Method
Process:
Chop/process the wafers and pecans until fine, add enough melted butter to press this into the spring-form pan (along the bottom and halfway up the sides). Bake in oven at 350°F for 20 minutes, put aside.
The Filling
Ingredients:
One and one half to two pounds of the best available melting chocolate
More melted butter (up to one stick)
One half pint (or more) heavy whipping cream
Process:
In double boiler melt the butter and then add the chocolate. When chocolate is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour mixture into the prepared shell. Refrigerate for at least four hours.
The Sauce
Ingredients:
Melted butter (one stick or a bit more)
Cane sugar (a pound or less)
Heavy whipping cream (one half pint – or more)
Process:
Melt butter over fairly high heat. Add sugar until saturated (the heat must be high enough for the sugar to dissolve; when no more will dissolve, the solution is saturated). Stirring only occasionally, let the mixture “burn” just enough to turn into a rich caramel. Add the cream, stirring briskly until well blended and smooth. Strain if necessary for smoothness.
The sauce, served warm, should accompany the torte, served cold. One nine-inch torte has been known to serve twenty adults, so be careful…
You should like this one also
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate. Use as directed below
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake. image
Cool cakes and remove from pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake image
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
December 27th, 2011 at 1:21 am
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semisweet chocolate chips
2 bars (1.4 oz each) chocolate-covered toffee candy, very coarsely chopped
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
3. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Garnish top of cake with toffee candy. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 8-inch or 9-inch round pans.
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Chocolate Ganache Cake
2 (18 1/4 ounce) boxes devil’s food cake mix
Oil, eggs and water as called for on cake mix boxes
2 C. heavy cream
3 T. butter
1 T. instant coffee powder or crystals
2 (12 oz.) bags semisweet chocolate chips
Prepare and bake both cake mixes in 9-inch round pans, as directed on the packages, using oil, eggs and water as directed, making four layers. (If you have only two pans, bake one mix at a time, reusing the pans after the first two layers have been removed.) Cool layers as directed on the boxes.
Only after all four layers are removed from the pans and are fully cool, prepare the ganache:
Put the cream and butter in a medium saucepan. Over medium heat, stirring occasionally (but watching closely because it can boil up), bring the cream to the boil. Meanwhile, put the chocolate chips and coffee powder in the large bowl of an electric mixer. When the cream mixture has boiled, pour it into the bowl. Stir well, then beat at low speed, scraping the bowl, until the chocolate chips have completely melted and the mixture is smooth.
Pour off 1 cup of the ganache mixture into a small saucepan. Cover it and set it aside in the refrigerator.
Set aside the best-shaped, flattest-topped of the four layers. Break the other three layers into chunks and add them to the remaining ganache in the mixing bowl. Stir through with a spoon or spatula, to distribute the ganache, then beat with the electric mixer at low speed for 1 minute.
Center a 20-inch-long piece of plastic wrap over each of two clean 9-inch round cake pans. Divide the ganache-cake mixture evenly between the two plastic-lined pans. Pack it into each pan so it is firm, smooth and level. Fold the extra plastic wrap over to cover the top of each layer and refrigerate for four hours or more (or freeze for 2 hours).
Rewarm the set-aside ganache over low heat, stirring, just until it flows nicely. If necessary, slice a bit off the top of the set-aside plain-cake layer to make it flat and level.
Remove the two ganache-cake layers from the refrigerator. Peel the wrapping away from the top of one layer, cover it (centered) with an inverted serving plate. Invert the pan and plate together, lift away the pan and peel away the wrapping. Paint the top of that ganache-cake layer with about 1/4 cup of the rewarmed ganache, to help it adhere to the next layer.
Center the level-topped layer of plain cake on top of the first layer. Cover this layer with another 1/4 cup or so of the warm ganache.
Unwrap the second layer of ganache-cake and lift it onto the first two layers using several spatulas.
Pour the remaining warm ganache over the top, spreading it while it is still warm to completely cover the top, letting it drip down the sides.
Serve or refrigerate for later, letting it warm an hour before serving