I haven't done any desserts, and some of you have called me out on that. While I like to focus on entrees and vegetables, I can make desserts, though I don't consider it my strong suit.
Our team at work has reached a milestone . In order to reward them, a team lead and I are making some homemade goodies for them. The first is this Chocolate Torte. It's simple to make.
A chocolate base, a dab of raspberry liquor and the whole thing coated in ganache. Should be decadent!
6 oz bittersweet chocolate
3/4 cups butter ( 1.5 sticks)
1 cup sugar
1 tsp vanilla
1/3 cup flour
1/4 tsp salt
Microwave the chocolate and butter until the butter is melted.
Stir in sugar until well blended.
Mix in eggs and vanilla.
Add flour and salt; mix well.
Pour into greased and floured 9-inch round cake pan.
BAKE at 350f for 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan 5 minutes; remove from pan. Cool completely on wire rack.
I took off the uneven edge. Brush it off, And then brushed with raspberry liquor.
For the Ganache:
8 oz bittersweet chocolate - I'm using chips, but if you use 1 oz squares, cut it into small pieces
3/4 cup heavy whipping cream
2 tbs unsalted butter
Put the chocolate in medium steel bowl, set aside
Heat the butter and cream in medium sized saucepan over medium heat
Bring to a boil and pour the cream butter mixture over the chocolate
Allow to stand for 5 minutes then whisk until smooth
Pour ganache over the center of the torte and use a cake spatula to spread to the edges
Put the torte over a cooling rack and over a half sheetpan that's been lined with parchment paper to make cleanup easier.
I hope they like it!
Until next time, Eat Well & Keep Digging
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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