Dark Velvet Torte

  1. ½ cup (¼ lb.) Challenge Butter, cut into ½-inch chunks
  2. 8 ounces bittersweet or semisweet chocolate, chopped (about 1⅓ cups)
  3. 4 large eggs, separated
  4. 2 teaspoon all-purpose flour
  5. ¼ teaspoon cream of tartar
  6. 1 Tablespoon sugar
  7. Softly whipped cream, sweetened to taste
  8. Raspberries, rinsed and drained
  1. 1

    Place butter and chocolate in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.

  2. 2

    Add egg yolks and flour to chocolate mixture; whisk until smooth.

  3. 3

    In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Continue to beat, gradually adding sugar, until whites hold stiff, glossy peaks.

  4. 4

    Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated.

  5. 5

    Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.

  6. 6

    Bake in a 350°F oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes.

  7. 7

    Cool at least 1 hour in pan on a rack (torte sinks slightly).

  8. 8

    Slide a sharp knife between torte and pan. Remove pan rim.

  9. 9

    Cut torte into wedges and transfer to plates.

  10. 10

    Spoon whipped cream onto each serving and garnish with berries.

Note: If making ahead, cool cake, cover airtight, and chill up to 1 day. For best texture, let cake stand at room temperature about 1 hour before serving.

Source: Sunset Magazine Test Kitchens for Baking with Challenge Butter



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