Schokoladen Torte (Chocolate Cake) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Found in Multicultural Cookbook of Life-Cycle Celebrations. Typical berries grown in Switzerland you could use for garnish include: Blackberries, Strawberries, Blueberries, Raspberries, Elderberries, Blackcurrants, Red currants, Gooseberries. Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 lb dark swiss chocolate (sweet chocolate) |
1/2 cup butter or 1/2 cup margarine, at room temperature |
1 cup sugar |
5 eggs, separated |
1 teaspoon vanilla extract |
sifted confectioners' sugar, for garnish (icing sugar) |
1/2-1 cup prepared whipped cream, for garnish |
12 hazelnuts (see list of berry possibilities in recipe description) or 12 berries, for garnish (see list of berry possibilities in recipe description) |
Directions:
1. Place 9-inch springform pan on sheet of wax paper, use pencil to trace around bottom and cut out with scissors.
2. Butter bottom and sides of pan; line bottom of pan with buttered wax paper circle.
3. Preheat oven to 350°F.
4. Sift flour and baking powder into small bowl.
5. Coarsely grate chocolate on piece of wax paper and transfer to top pan of double boiler.
6. Fill bottom pan of double boiler halfway with water; bring to boil over high heat.
7. Reduce heat, set pan with grated chocolate on top of other pan, add butter and stir until melted and smooth (7 to 10 minutes).
8. Add sugar; stir until melted (2 to 3 minutes).
9. Transfer chocolate mixture to large mixing bowl.
10. Using an electric mixer or mixing spoon, add egg yolks, one at a time, beating well after each addition.
11. Add vanilla extract to mixture and mix well.
12. Place egg whites to medium mixing bowl, and using clean dry mixer or whisk, beat until stiff.
13. Using rubber spatula, fold in egg whites with chocolate mixture; transfer to prepared springform pan.
14. Bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean.
15. Cool torte on wire cake rack; remove sides of pan.
16. Place 9-inch lace paper doily on top of cake; sift confectioners' sugar over it; remove doily.
17. Pipe whipped cream dollops around edge of cake top and place a hazelnut or berry in each cream dollop.
18. Serve with extra whipped cream.
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