Chocolate Cabernet Torte
11-Sep-2005
While I normally don’t post recipes that are only available from a cookbook, in respect for the authors, I’m breaking my rule today. This cake was so very good and I’m hoping that by trying it out you’ll be inspired to purchase the book!
This was the torte I made for this last Wine Blogging Wednesday. I only made 1/2 recipe, as this turned out to be a dessert filled week for me. The torte is so rich that even 1/2 recipe would easily provide dessert for 8 people at a dinner party. When I decided to just do a 1/2 recipe I wanted to keep the dimensions, especially the height, comparable to the original recipe so I had to bring out some skills I hadn’t used in quite some time – determining volume of the pan suggested for the full cake and then converting for the half size. I found a site that was really useful that listed the formulas for determining volume and then also had a calculator to help you out.
Chocolate Cabernet Torte
from Pure Chocolate, Fran Bigelow, p.73
1 1/2 cups Cabernet or Cabernet-Merlot blend wine
3 Tbsp plus 1/4 cup sugar
1 pound bittersweet chocolate, 70% cacao, finely chopped
1 cup heavy cream
6 large eggs
dark cocoa powder for decoration
Creme Anglais for serving
Position a rack in the middle of the oven and preheat to 325° F. Butter a 9-inch round cake pan (preferably flared) and line with a parchment circle.
In a small saucepan over medium-high heat, combine the Cabernet and 3 Tbsp of sugar. Bring to a simmer and cook until reduced to 3 Tbsp, about 20 – 25 minutes. (Note: This actually took me about 45 minutes, but I may have had the mix at too low of a simmer or perhaps should have used a wider pan.) Stay nearby and keep adjusting the heat downward to maintain the lowest simmer. You want to avoid any boiling since the wine can evaporate and scorch, throwing the flavor off, especially in the last 5 to 10 minutes. Set aside to cool.
In a double boiler melt the chocolate over low heat. Remove when nearly melted and continue stirring until smooth. Return it to the double boiler only briefly if it begins to thicken too much.
Whip cream to soft peaks and set aside in the refrigerator.
In the bowl of an electric mixer, combine the eggs with the remaining 1/4 cup sugar and the cooled Cabernet syrup. Pour 1 inch water into a medium skillet and bring to a simmer. Place the mixing bowl in the pan of water, stirring with a rubber spatula until the mixture is warm, about 110° F.
Wipe off the bottom and place the mixing bowl on the mixer fitted with a whisk attachment. Beat at medium-high speed, increasing to high speed until the egg mixture is pale in color, tripled in volume, and holds soft peaks, 5 to 6 minutes.
Remove the bowl fro the stand. Using a rubber spatula, gently fold in the melted chocolate. The mixture will deflate to about half its original volume. Fold the chilled whipped cream into the chocolate mixture until no visible traced of cream remain.
Pour the batter into the pan and bake for 40 minutes, or until a cake tester inserted in the center comes out clean. The center should just be set. Let cool in pan for 30 minutes.
To remove from the pan, run a thin-bladed knife around the edge of the cake. Turn the cake out onto a serving plate or 9-inch cardboard cake circle and cool completely before removing parchment paper.
To serve, remove the parchment. Using a small sieve, dust the top of the torte with cocoa powder. Pour the Creme Anglais onto a dessert plate or bowl and serve a piece of the torte atop it.
Can be stored at room temperature up to 3 days, with cut edges protected.
4 Comments
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Culinary Fool 
Welcome back, CuFo. You were gone almost as long as I was. ;-)That cake photo below has been torturing me for four days. Man-oh-man…not all chocoholics are women.Sal
Wow. Sounds fantastic. thanks for sharing.Cheers,BH
That sounds heavenly!………()………………..l—l………………l l………………l__l……….,,,, Have a good evening,….(*^__^*)P…,,, Jossie saying good night and lighting a candle and sendingup a prayer for the victims
Sal:I\’ve been hesitant to mention it, but something has happened to time…. It seems to be moving a little faster than it\’s supposed to! I mean I *know* that even though the calendar says September 12th today, that it is actually July 27th. And what is most disturbing is that this is happening right when time is supposed to slow a little! I\’m going to have to keep my eye on this….. In the meantime, this torte would satisfy in the most severe form of chocolatism! It will definitely make it onto an actual menu at my place at some point! BH:As you may have guessed I sort of love to talk about food so I\’m glad there are people willing to read about it! :-) Thanks for dropping by! Jossie:Glad you are out and about! Hope you are doing well. Sending you some of the this cake to have with a cup of hot coffee!~ B