This recipe looks very simple but the end result is absolutely surprising.
The goal is to make a cake that is not too sweet and it has a very rich and heavy chocolate consistency. As a contrast to that a layer of raspberry jam is placed on top. That creates a mix of rich chocolate, sweetness, and tartness – a wonderful combination.
But the torte’s richness is misleading – it is actually very light. It uses only 1/2 cup of sugar and 1/2 of flour. Actually you an make it without the flour but it adds a dimension to the overall sensation. Either way – no one will guess that this torte is not calorie dense because the taste is extremely rich and velvety.
The entire preparation takes 40 min – from beginning to end.
– 6 eggs
– 1/2 cup sugar
– 1/2 cup flour
– Vanilla extract – 1 tablespoon
– 1/2 cup milk (or soy milk)
– Chocolate chips – 330 grams (11,5 oz) – must not be too sweet. 60% cocoa is best.
– About 1/2 cup raspberry jam. Preferably with the seeds.
There are a 3 fine points in the preparation. Take care to not miss them. Not paying attention to them literally messes up the entire recipe. They are nothing complicated but most important.
1. Separate the egg yolks from the egg whites.
Set the yolks to the side.
Beat the egg whites into a fluff in a mixer.
2. Melt the chocolate VERY slowly.
This is done on top of the warm cook top (whole the oven is getting to 350F). If the cocoa particles separate because the melting temperature was too high no amount of mixing will save it.
Fine Point 1:
Add 2 tablespoons of butter to the chocolate chips while they are melting. The butter is an insurance against separation.
3. Place the egg yolks in a big bowl. The following steps are in that same bowl of yolks:
3.A::: Add 1/2 cup of sugar. Mix well.
3.B::: Add 1/2 cup milk. Mix well.
3.C::: Add the Vanilla extract.
3.D::: Start adding the flour but slowly.
Fine Point 2:
The goal is to add the flour in such a way that you end up with a very smooth mix. It resembles pancake batter.
If you dump all the flour there will be hard clumps that can’t be dissolved. The torte is still good but not done right.
3.E::: Stir in HALF the melted chocolate. The other half will be used as an icing. Keep that second half on top of the stove so it stays molten and soft until ready to spread as icing.
3.F::: Stir everything very well.
4. Add the mixture made in step (3) to the beaten egg whites.
Fine Point 3:
This is not mixing but “folding”. You are trying to not disturb the fine aearated structure of the egg white fluff. While folding carefully some if it will disappear but most of it will stay. “Folding” is done with a silicone spatula. Run it on the side of the bowl in a half circular motion. DO NOT “press” or “push down” the batter – this will flatten the egg white fluff.
5. Spray a round cake pan with oil and dust it with flour.
That prevents sticking.
6. Bake 35 min at 350F.
In a cake pan that has a latch so you can remove the side wall when the torte is ready.
7. Spread the second half of the melted chocolate on top of the torte.
Only on top. Not on the sides.
8. Spread the 1/2 cup raspberry jam on top.
Easiest done if you warm it up a little in a sauce pan.
* Steps 7 and 8 can be reversed – the raspberry jam can be layered under the chocolate.