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‘Sig’nature Chocolate Torte

January 26, 2016

Chocolate Torte

~ Mary ~

Waaaay back when, John and I would host a pre-Thanksgiving party for our work colleagues. One year Stephanie and Shawn arrived with this cake. Stephanie promptly said it was not of her making, but rather Sig’s (the wonderful Chef). It was his way of an apology for not being able to make it. I said wonderful, I’ll put it on the buffet table. She looked at me, in all seriousness, and said I don’t think you’ll want to do that – you should really just keep it wrapped up and save it for yourself – trust me. Pffft was my reply – no way. She shook her head, and said “okay, you’ll see”.  An hour, or so, later I dug into the cake – of course I was the first one. With the first bite my eyes popped out of my head, I set my piece down and quietly took the rest of the cake to the kitchen, wrapped it up, and shoved it in a cupboard out of sight. No one was the wiser, except Steph – she just politely said “I told you so”!

It took me months to get the recipe from Sig! It wasn’t that he didn’t want to give it to me, but rather, he never really had it written down in the first place. I’ve made a few modifications, and you can too. The beauty  of this cake is that it is so forgiving – over cooked – under cooked – missing ingredients – frosting or no frosting it IS ALWAYS DELICIOUS!

‘Sig’nature Chocolate Torte

Can be made weeks in advance and stored in the freezer.
Be sure to double wrap or wrap in saran then put in a large Ziploc bag.

Melt over extremely low heat

(I use my rice cooker) you can use a double boiler too.

2 Sticks Butter

2 ½ Cups Chocolate Chips (12oz bag) You can use any type you want – it really doesn’t matter ghiradelli, nestle’, dark, or milk chocolate – it’s all going to work.

Add after above is partially melted

1 Cup Cocoa Powder – Dutch process if possible – You can skip the cocoa pwdr and the cake will still come out FABULOUS! It’s one of the additions I made over the years – it is really not necessary, but does make it a very dark chocolate cake.

½ Cup Sugar

¼ Cup Kahlua

½ Cup Coffee

Whisk until smooth. Cool

In a separate bowl whisk together

4 eggs

½ Cup Milk

1 Tbsp Vanilla

SLOWLY pour chocolate mixture into egg mixture WHISKING CONSTANTLY. DO NOT LET EGGS COOK!

Pour contents into greased or sprayed 8”or 9” round cake pan.

Bake for 40 – 60 minutes at 325° or until toothpick comes out clean.

COOL THOROUGHLY.

Make Ganache:

Into a heavy sauce pan, add

½ Cup Heavy Whipping Cream

1Tbsp Kahlua

1 Cup Chocolate Chips

again, ON LOWEST HEAT POSSIBLE or double boiler – melt contents whisking occasionally
Let cool to luke warm.

Turn cake upside down and drizzle ganache evenly over completely cooled cake.

Slices best when frozen and individual slices thaw in a JIFFY!

 

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