Recipes for Steam Cooking
cakes, pastries and desserts
114
CREAMY CHOCOLATE TORTE
INGREDIENTS
¾ lb. dark chocolate, grated
10 tbsp. butter
1
¼ cups sugar
8 eggs
¼ cup powdered sugar
1
¼ cups our
1 level tsp. baking powder
4 tbsp. apricot jam
½ lb. dark chocolate coating
SETTINGS
TRUE CONV, 325°F
60 minutes
Springform Cake Pan on Wire Rack
22
Melt the chocolate in a water bath. Cream the butter and sugar until light and uy. Sepa-
rate the eggs. Gradually add the melted chocolate and egg yolks to the butter mixture and
beat well.
Beat the egg whites with the powdered sugar until sti and gently combine with the choc-
olate cream mixture.
Combine the our and baking powder and sift onto the egg mixture. Carefully mix every-
thing together.
Cover the base of the springform cake pan with parchment paper. Pour the mixture into the
pan and bake as indicated.
Allow the cake to cool in the pan. Loosen the sides from the pan with a sharp knife, turn it
out and remove the parchment paper.
Warm the jam then spread it over the cake. Once cooled glaze the cake.
For the glaze, melt the chocolate coating in a water bath. Coat the whole cake in the glaze,
making sure it is evenly spread and not too thin. Transfer the cake to a cake plate and let
stand again for several hours.
10” springform cake pan, approx. 12 slices