celebrate life With cooking with chocolate
Chef’s Note- This decadent chocolate torte is incredibly divine! My husband insists on having it for his birthday every year (a request that I am more than happy to accommodate as I enjoy this torte as much as he does!). There are a lot of steps in this recipe but it’s absolutely worth it to create the perfect Chocolate Torte.
P.S. Try to get Madagascar nibs (my favorite) if you can as they pair perfectly with the raspberries!
Preparation Time 20 minutes
Cook Time 35 minutes
1/4 cup Chambord (raspberry liquor)
7oz dark chocolate (64% to 72% cacao)
3 tablespoons water
1/2 cup unsalted butter, cup into bits (1 stick)
3 large eggs
1/2 cup granulated sugar
pinch of salt
1/4 teaspoons cream of tartar
4 1/2 tablespoons all purpose flour
2 1/2 tablespoons granulated sugar
4 ounces roasted cacao nibs (optional: used to coat sides of cake)
12 raspberries (optional: used to decorate the cake)
8 ounces butter (about 2 sticks)
2 tablespoons corn syrup (or glucose)
12 ounces dark chocolate (64% to 72% cacao)
To Make the Cake
To Make the Glaze
Karen Neugebauer is internationally recognized as being one of the best chocolatiers in the artisan chocolate industry and is the owner and Master Chocolatier of Forte Chocolates, located about an hour north of Seattle in beautiful Mount Vernon, Washington. To get more information or to contact Chef Karen for custom projects/consulting services please send an email to firstname.lastname@example.org or call 360-982-2159.