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Title: Cappuccino Chocolate Bottom Torte
Categories: Dessert Chocolate
Yield: 9 Inch torte
TOPPING | ||
6 | oz | Cream cheese softened |
5 | tb | Sugar |
1 | Extra large egg | |
2 | ts | Vanilla |
pn | Salt | |
1/2 | c | Miniature semisweet |
Chocolate chips tossed with | ||
1/4 | ts | Unsifted bleached cake flour |
TORTE BATTER | ||
1 | c | Unsifted cake flour |
1/4 | ts | Baking powder |
1/2 | ts | Salt |
1/2 | ts | Ground cinnamon |
4 | oz | (4 squares) unsweetened |
Chocolate, melted, cooled | ||
12 | tb | 1 1/2 sticks unsalted butter |
Melted, cooled | ||
4 | Extra large eggs | |
1 3/4 | c | Granulated sugar |
2 | ts | Instant expresso powder |
Dissolved in | ||
1 | tb | Boiling water and cooled |
2 | ts | Vanilla extract |
Preheat oven to 350 degrees. Spray the inside of a 9 inch springform pan with nonstick cooking oil spray.
Prepare the topping by beating the cream cheese and sugar in a standing mixer on moderately high speed for two minutes. Reduce the speed to low and blend in the egg, vanilla and salt. Scrape down the sides of the mixing bowl to keep the batter even textured. Stir in the floured chocolate chips. Set aside.
For the torte batter, whisk the flour, baking powder, salt and cinnamon in a small mixing bowl. In a large mixing bowl, thoroughly blend together the melted chocolate and butter. Whisk in the eggs, sugar, coffee mixture and vanilla. Blend in the flour mixture, mixing until all the flour is absorbed.
Spoon the batter into the prepared pan. Pour the topping over the chocolate batter, and using tip of a table knife, gently swirl the two mixtures together.
Bake in the preheated oven for 42 to 46 minutes or until set. The torte will rise and puff slightly, and the center will be set but soft with surrounding edges firmer. Cool the torte in the pan on a rack. When it is completely cool, release the sides, slice and serve. On slicing you will find the center of the torte to be creamy. Refrigerate any leftover torte in an airtight container.
Serves 16 - cut into THIN slices.
Per Ser: 338 cal; 5 gm protein; 40 gm carbo; 19 gm fat; 102 mg chop; 10 gm sat fat; 120 mg sodium.
Washington Post May 8, 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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