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White Chocolate Torte
Bon Appetit January 1988
White Chocolate Ganache:
1 cup whipping cream
18 ounces white chocolate, broken into small pieces
2 tablespoons Cointreau or Triple Sec
Dark Chocolate Ganache:
1 1/2 cups whipping cream
18 ounces semisweet chocolate, broken into small pieces
2 tablespoons Grand Marnier
Chocolate Biscuit Sponge:
1/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
5 egg yolks
6 tablespoons granulated sugar
4 egg whites, room temperature
4 tablespoons plus 1 teaspoon sugar
Candied violets or candied rose petals
For white ganache: Bring cream to boil in heavy large
saucepan. Reduce heat to low. Add chocolate and Cointreau and stir until chocolate melts.
Transfer to bowl and refrigerate until well chilled, about 3 hours. (Can be prepared 1 day
ahead and refrigerated.)
For dark ganache: Bring cream to boil in heavy large
saucepan. Reduce heat to low. Add semisweet chocolate and Grand Marnier and stir until
chocolate melts. Transfer to bowl and refrigerate until well chilled, about 3 hours. (Can
be prepared 1 day ahead and refrigerated.)
Meanwhile, prepare sponge: Preheat oven to 375 degrees F. Butter an
8-inch diameter springform pan. Dust with flour; tap out excess. Sift cocoa and
flour together. In large bowl set over hot water, beat yolks and
6 tablespoons sugar until
pale yellow and slowly dissolving ribbon forms when beater is lifted, about 15 minutes.
Beat whites in another bowl until foamy. Sprinkle 4 tablespoons plus 1 teaspoon sugar over
and beat until stiff but not dry. Fold 1/4 of whites into yolks; gently fold in remaining
whites. Sprinkle flour mixture over, folding gently to incorporate. Pour batter into
prepared pan. Bake until tester inserted in center comes out clean, about 25 minutes.
Invert onto rack and cool completely.
Let white and dark chocolate ganaches soften at room temperature 1
hour. Using electric mixer or wooden spoon, beat white ganache until fluffy. Spoon into
pastry bag fitted with 1/2-inch plain tip. Using electric mixer or wooden spoon, beat dark
ganache until fluffy. Spoon 2 cups into second pastry bag fitted with 1/2-inch plain tip.
Reserve remainder for sides of torte.
Cut chocolate sponge into 3 layers, using serrated knife. Place 1
layer on serving plate, cut side up. Pipe alternating rings of dark and white chocolate
ganache on top, covering completely. Set second layer atop and cover with alternating
rings of ganache. Set third layer atop torte cut side down and repeat procedure with
ganache. Frost sides of torte with remaining dark chocolate ganache. (Can be prepared 6
hours ahead and refrigerated.) Garnish with candied violets, candied rose petals or
marzipan fruit, if desired. Serve torte at room temperature. 12 servings.
Mocha Brownie Torte
Bon Appetit Archives
This dish should be made 1 or 2 days in advance.
2/3 cup softened butter
1/3 cup granulated sugar
4 egg yolks
3 ounces semisweet chocolate, grated
4 egg whites
1 1/2 cups finely ground almonds
1/2 cup sifted all-purpose flour
1/8 teaspoon baking powder
1/3 cup seedless raspberry jam
8 halved almonds (garnish)
Coffee Cream Filling:
1 teaspoon instant coffee powder
1 tablespoon hot water
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup sugar
1 egg yolk
4 ounces semisweet chocolate
1/2 cup (1 stick) unsalted butter
Preheat oven to 350 degrees F. Cream butter and sugar; add egg yolks and
beat until light and fluffy. Thoroughly blend in grated chocolate. Beat egg whites to soft
peaks. Gently fold into chocolate mixture with ground almonds. Sift flour and baking
powder together. Fold in gently but thoroughly. Pour batter into buttered and floured
8-by-8-by-2-inch pan. Bake until cake shrinks from sides of pan, about 30 to 40 minutes.
Cool and remove from pan. Cover and refrigerate overnight.
For Coffee Cream Filling, dissolve coffee in hot water.
Cream butter and sugar together; add egg yolk and beat thoroughly. Add coffee liquid. Beat
again until fluffy.
Split cake in half horizontally; place on serving plate. Spread
Coffee Cream Filling on bottom layer. Cover with top layer. Wrap and return to
refrigerator for several hours or overnight.
For Chocolate Icing, melt chocolate and butter over low
heat, stirring until smooth and well blended. Cool slightly.
Coat top layer of cake with raspberry jam. Score cake into 16 even
squares without slicing completely through. Pour Chocolate Icing over top and sides of
cake, using knife to cover sides completely. After icing is set, cut squares through.
Place a split almond in center of each square. Refrigerate cake for at least 1 hour before
serving. Decorate with a frill of whipped cream if desired. 16 servings.
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