Instead of Happy Birthday, there should be a warning stamped on the top of this cake: Hazard to One’s Health. Standard symptoms: lightheaded, dizzy, blurred vision (and not from the wine).
I started out this month working diligently on genoise and other cakes with the specific goal of creating a chocolate cake for my daughter’s birthday, and this is where it brought me. In fact, I was not going to even blog about it, because I would not recommend making this cake; it is too deadly. But at my daughter’s urging, I am giving it a mention.
“Irresistible, mercilessly entertaining, menacing…” certainly apply here. In fact, these descriptive were picked from the cover of a book that my daughter just loaned me: Gone Girl by Gillian Flynn, a popular head-spinning thriller. I didn’t mean to scare everyone at my daughter’s dinner, but this cake really did the trick.
So Happy Birthday, ChyAnn, your mother really does love you.
Chocolate-Almond Raspberry Torte
Inspired by America’s Test Kitchen.
- 8 oz bittersweet chocolate, chopped
- 12 Tbsp unsalted butter, cut into pieces
- 1 -1/2 tsp vanilla extract or paste
- ½ tsp almond extract
- ½ tsp instant espresso powder
- 4 oz almond meal
- ¼ cup all purpose flour
- ½ tsp salt
- 5 large eggs
- ¾ cups sugar
- Raspberry Syrup
- Chocolate Ganache (divided)
- 12 fresh raspberries
- Line 2 – 9” or 2 to 3 – 8” cake pans with parchment (see below). Preheat oven to 325 degrees.
- Melt the chocolate and butter in large heat proof bowl over simmer water, stir until smooth. Allow to cool for 30 minutes and stir in vanilla and almond extracts and espresso powder.
- Process almond meal until fine in food processor; add flour and salt and pulse to combine. Transfer to medium bowl.
- In bowl of mixer, beat the eggs to combine then add the sugar and beat until thick and light, about 3 minutes.
- Gently fold the eggs into chocolate mixture until nearly blended; sprinkle in the almond-flour mixture and gently combine.
- Divide the batter into pans and smooth with spatula. Bake until center is firm when pressed and toothpick inserted comes out with a few moist crumbs, 14 to 16 minutes. Transfer to wire rack and cool in pan about 30 minutes. Run sharp knife around edge to loosen cake and turn out on to cake boards, right side up.
Note: prepare the raspberry syrup and the ganache. The filling will be whipped, the glaze is the same recipe, but will be poured over the cake and sides to finish. The ratio of chocolate and cream is 1:1. It can be made in one large batch if making the same day.
If using 8 inch cake pans, fill 2 pans evenly, or fill one pan with twice as much as the other and adjust the baking time with a difference of 5 minutes or longer. You will slice this one in half to make 3 layers. (this is dumb, but 3 layers does make a nice, albeit rich, torte)
- 12 ounces fresh raspberries
- ½ cup water
- Sugar, approximate 1 cup
- Combine raspberries, smash with a fork or potato masher in small pan, and bring to a boil. Simmer until soft and juicy, 3 to 4 minutes. Strain through a fine sieve.
- Rinse out the pan; measure the raspberry liquid and return it to the pan with an equal amount of sugar. Simmer until slight thickened, 1 to 2 minutes. Add 1/3 cup Chambord, rum, or brandy and simmer briefly. Strain mixture again, removing any foam as well. Pour into a clean container to cool and set aside.
Chocolate Ganache divided, for filling and for glaze
Filling for 3- 8 or 2-9” layers
- 5 oz good quality bittersweet chocolate (60% or more cacoa butter), chopped in food processor
- ½ cup plus 1 Tbsp heavy whipping cream
- Chop the chocolate and place in a bowl. Heat the cream to a simmer; do not boil. (In microwave, about 40 seconds to 1 minute. ) Pour the cream over the chocolate and let is set briefly, for a minute or two. Gently stir with a fork to melt the chocolate and it is silky smooth. Let stand to cool, about 30 minutes.
- To lighten the filling, beat with a hand mixer for 1 to 3 minutes, depending on the volume desired.
- 8 oz good quality bittersweet chocolate 960% or more cacoa butter), chopped in food processor
- ¾ cup heavy whipping cream
- 2 Tbsp butter (optional, for sheen)
- Chop the chocolate and place in a bowl. Heat the cream to a simmer; do not boil. (In microwave, about 1 minute.)
- Pour the cream over the chocolate and let is set briefly, for a minute or two. Gently stir with a fork to melt the chocolate and it is silky smooth.
To assemble the torte
- If cutting one of the layers in half, use a long serrated knife to slice into 2 equal layers. Have an 8`springform pan ready as a mold to hold the torte in place.
- Brush the cut surface of one of the layers evenly with a light coating of syrup. Spread it evenly with about ½ of the whipped ganache filling, then place it in the springform pan, filling side up.
- Repeat with second layer, using cut side to coat with syrup and then with chocolate filling and place it in mold. Brush the third layer keeping the bottom of the layer to the top of the cake and coat the cut side with syrup. Place it in the springform with the bottom side up.
- Cover the cake and chill well; up to 24 hours.
- To finish to the torte. Unmold the cake and brush any loose crumbs off the exterior of the cake. Coat the cake lightly with ganache using an offset spatula or knife to seal both top and sides. Chill to set, about 5 minutes.
- Place cake on wire rack and crumb coat the cake by spreading top and sides with a thin layer of the ganache glaze to cover. Let set in fridge 15 minutes. Meanwhile, keep the ganache over warm water, stirring occasionally to keep it from thickening too much.
- For final glaze, pour some of the ganache into center of the cake, using offset spatula, spread with broad strokes so that residue will to run down the sides; spread to evenly coat any uneven spots.
- Add a circle of fresh raspberries around the outside edge of the torte. Chill for 30 minutes or several hours before serving. If made ahead, allow to come to room temperature for 30 minutes before serving. Serves 10 to 12