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Recipe: Black And White Torte
Similar Categories: Black, White, Torte
BLACK & WHITE TORTE
Yield: 8 Servings
---WHITE CHOCOLATE MOUSSE---
1 tb Gelatin; Kosher
1/4 c Water; Cold
1 c 1% Milk
6 oz White Chocolate; chopped
4 Egg Whites; room temperature
1 ds Salt
1/2 ts Vanilla
1/8 ts Cream Of Tartar
1/2 c Sugar
-CHOCOLATE CAKE-
1/2 c Cake Flour
2/3 c Sugar
1/2 c Cocoa Powder; unsweetened
1/2 ts Salt
4 Eggs; room temperature
1/2 ts Vanilla
1/4 c Creme de cacao; or other
-choc liquer
----FOR DECORATING TORTE----
Additional Cocoa
Powdered Sugar
TO MAKE MOUSSE:
In a small saucepan, combine gelatin and cold water and set aside to
soften, about 3 minutes. Whisk in milk and cook over medium heat, stirring
constantly, until mixture just comes to a boil. Remove from heat, add white
chocolate, and stir until chocolate is melted and mixture is smooth. Pour
into a bowl and refrigerate until syrupy and starting to set, about 1 hour.
In a large bowl, beat egg whites until just foamy. Add salt, vanilla, and
cream of tartar and continue beating until soft peaks form when the beaters
are raised. Gradually beat in sugar, 1 tablespoon at a time, until the
mixture forms stiff peaks, about 4 minutes.
Remove cooled white chocolate mixture from the refrigerator and gently fold
in the beaten whites. Return mousse to the refrigerator for at least 1
hour, or until ready to assemble torte.
TO MAKE THE CAKE:
Preheat oven to 350 degrees. Cut a piece of wax paper or parchment to fit
the bottom of a 9X9" baking pan. Spray pan, line with paper, and spray
again.
In a medium bowl, sift together flour, 1/3 cup of the sugar, cocoa, and
salt. Set aside.
Combine remaining sugar with eggs and beat with an electric mixer at high
speed until mixture is pale yellow and forms soft peaks when beaters are
raised. Beat in vanilla and chocolate liqueur.
Sprinkle flour mixture over egg mixture a few tablespoons at a time,
folding gently after each addition, until all flour mixture has been
incorporated. Pour into prepared pan and bake for 25 minutes, or until a
toothpick inserted in the center comes out clean. Invert cake onto a piece
of wax paper and let cool.
TO ASSEMBLE CAKE:
Wash and dry the cake pan. Tear off 2 sheets of plastic wrap at least 16
inches long. Use the sheets to line the cake pan, crossing them over one
another, and allowing wrap to extend over pan sides.
When cake is cool, cut into 2 equal layers, using a long-bladed serrated
knife.
Spread half of the white chocolate mousse evenly over the bottom of the
plastic lined pan. Place 1 cake layer gently over the mouse, spread with
remaining mousse, and top with remaining cake layer. Wrap with plastic wrap
and freeze for at least 4 hours, or overnight.
BEFORE SERVING, peel back plastic wrap from top of cake, invert onto a
piece of wax paper, and carefully remove plastic. Dip a long knife in warm
water and wipe it off. Carefully trim each side of the torte, dipping and
wiping the knife after each cut.
Using a fine sieve, dust top of cake [a mousse layer] with cocoa. Cover
cake top with a decorative stencil and dust with powdered sugar. Carefully
lift stencil off cake. Return cake to freezer until ready to serve. [Cake
will keep in a covered container for up to 6 weeks.]
TO SERVE CAKE:
Using the dip and wipe method, cut cake in half, then cut each half into
four slices. Serve immediately.
Yield: 8 Servings
---WHITE CHOCOLATE MOUSSE---
1 tb Gelatin; Kosher
1/4 c Water; Cold
1 c 1% Milk
6 oz White Chocolate; chopped
4 Egg Whites; room temperature
1 ds Salt
1/2 ts Vanilla
1/8 ts Cream Of Tartar
1/2 c Sugar
-CHOCOLATE CAKE-
1/2 c Cake Flour
2/3 c Sugar
1/2 c Cocoa Powder; unsweetened
1/2 ts Salt
4 Eggs; room temperature
1/2 ts Vanilla
1/4 c Creme de cacao; or other
-choc liquer
----FOR DECORATING TORTE----
Additional Cocoa
Powdered Sugar
TO MAKE MOUSSE:
In a small saucepan, combine gelatin and cold water and set aside to
soften, about 3 minutes. Whisk in milk and cook over medium heat, stirring
constantly, until mixture just comes to a boil. Remove from heat, add white
chocolate, and stir until chocolate is melted and mixture is smooth. Pour
into a bowl and refrigerate until syrupy and starting to set, about 1 hour.
In a large bowl, beat egg whites until just foamy. Add salt, vanilla, and
cream of tartar and continue beating until soft peaks form when the beaters
are raised. Gradually beat in sugar, 1 tablespoon at a time, until the
mixture forms stiff peaks, about 4 minutes.
Remove cooled white chocolate mixture from the refrigerator and gently fold
in the beaten whites. Return mousse to the refrigerator for at least 1
hour, or until ready to assemble torte.
TO MAKE THE CAKE:
Preheat oven to 350 degrees. Cut a piece of wax paper or parchment to fit
the bottom of a 9X9" baking pan. Spray pan, line with paper, and spray
again.
In a medium bowl, sift together flour, 1/3 cup of the sugar, cocoa, and
salt. Set aside.
Combine remaining sugar with eggs and beat with an electric mixer at high
speed until mixture is pale yellow and forms soft peaks when beaters are
raised. Beat in vanilla and chocolate liqueur.
Sprinkle flour mixture over egg mixture a few tablespoons at a time,
folding gently after each addition, until all flour mixture has been
incorporated. Pour into prepared pan and bake for 25 minutes, or until a
toothpick inserted in the center comes out clean. Invert cake onto a piece
of wax paper and let cool.
TO ASSEMBLE CAKE:
Wash and dry the cake pan. Tear off 2 sheets of plastic wrap at least 16
inches long. Use the sheets to line the cake pan, crossing them over one
another, and allowing wrap to extend over pan sides.
When cake is cool, cut into 2 equal layers, using a long-bladed serrated
knife.
Spread half of the white chocolate mousse evenly over the bottom of the
plastic lined pan. Place 1 cake layer gently over the mouse, spread with
remaining mousse, and top with remaining cake layer. Wrap with plastic wrap
and freeze for at least 4 hours, or overnight.
BEFORE SERVING, peel back plastic wrap from top of cake, invert onto a
piece of wax paper, and carefully remove plastic. Dip a long knife in warm
water and wipe it off. Carefully trim each side of the torte, dipping and
wiping the knife after each cut.
Using a fine sieve, dust top of cake [a mousse layer] with cocoa. Cover
cake top with a decorative stencil and dust with powdered sugar. Carefully
lift stencil off cake. Return cake to freezer until ready to serve. [Cake
will keep in a covered container for up to 6 weeks.]
TO SERVE CAKE:
Using the dip and wipe method, cut cake in half, then cut each half into
four slices. Serve immediately.
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