Mexican Chocolate TorteServes 8
This rich torte will sink significantly as it cools so don’t get scared! Lol.
This was also a recipe that was made at my cooking class and it was really cool!
12 tablespoons unsalted butter, room temperature, cut in small pieces
10 ounces good-quality bittersweet chocolate, such as Vahlrona, Ghiradelli, or
5 large eggs, separated
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
Pinch of cayenne pepper
1/3 cup sugar
2 tablespoons all-purpose flour
Crème fraiche, for serving
1. Preheat the oven to 350°. Butter a 9-inch springform pan or pie plate.
2. Melt the chocolate and butter in a double boiler or in a heat-proof bowl set over a pan of simmering (not boiling) water. Stir with a rubber spatula until smooth. (Alternately, the butter and chocolate can be melted in the microwave: Place the chocolate and butter pieces in a glass bowl and cook on high for 2 minutes; stir the melted butter and chocolate until smooth.)
3. Allow the chocolate-butter mixture to cool until just warm to the touch. Stir in the egg yolks, vanilla, cinnamon, and cayenne, and set aside.
4. In a large bowl, whisk egg whites until soft peaks form. Gently sprinkle the flour and sugar over the whites, and beat until smooth and glossy, about 10 seconds (do not overbeat or the whites will dry out). Using a rubber spatula, add one-third of the egg white mixture to the chocolate mixture to lighten it. Gently fold in remaining whites until no white streaks remain.
5. Bake until a knife inserted into the middle of the cake comes out clean, about 30 minutes. If using a springform pan, run a knife along the edges of the pan to loosen the cake, and cool for 30 minutes before completely removing the ring from the pan. If using a pie plate, simply serve the torte from the dish. Serve the torte with crème fraiche. (This torte can be prepared one day ahead, and covered with plastic wrap and chilled in the refrigerator overnight. Bring to room temperature before serving.