Dark Velvet Torte
Notes: If making ahead, cool cake, cover airtight, and chill up to 1 day. For best texture, let cake stand at room temperature about 1 hour before serving.
Yield: Makes 8 to 10 servings
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Amount per serving
- Calories: 229
- Calories from fat: 75%
- Protein: 4.2g
- Fat: 19g
- Saturated fat: 11g
- Carbohydrate: 15g
- Fiber: 0.5g
- Sodium: 119mg
- Cholesterol: 110mg
- 8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/3 cups)
- 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
- 4 large eggs, separated
- 2 teaspoons all-purpose flour
- 1/4 teaspoon cream of tartar
- 1 tablespoon sugar
- Softly whipped cream, sweetened to taste
- Raspberries rinsed and drained
- 1. Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.
- 2. Add egg yolks and flour to chocolate mixture; whisk until smooth.
- 3. In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
- 4. Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.
- 5. Bake in a 350° oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).
- 6. Slide a sharp knife between torte and pan. Remove pan rim.
- 7. Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.
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