Triple Chocolate Torte

by | Feb 7, 2012 | Cakes & Cupcakes, Desserts | 0 comments

Valentine’s Day is around the corner and whipping up this luscious triple chocolate torte is a sure-fire way to show your sweetie that you care.  It’s undoubtedly a show stopper, covered in a glossy dark chocolate ganache and enrobed in white chocolate slices.  Not into V-Day?  Me either (sort of). You can totally whip up this crowd-pleasing dessert to celebrate just about anything, from a new job, birthdays, showers, housewarming, festivus, you name it; it’s definitely a special occasion dessert.

torte ingredientschocolate chunks cut

As much as I go to baking mixes to help me create gluten-free desserts, this one was an easy adaptation of a recipe I found in the Globe and Mail over the holidays.  It’s got such a small amount of flour in proportion to the chocolate and other ingredients so it was easy to swap in GF flour.  That being said, this dessert requires a) time b) planning and c) patience. All in all, it’s a pretty straight-forward recipe to make, Ie. it LOOKS way harder to make than it really is. And if you want to simplify, you can always make it a double chocolate torte and skip the white chocolate slices.

melting chocolate double boilerbutter mixture

To break it down, this cake takes 3 steps. Step 1 is to make the cake. Step 2 is to make the white chocolate slices.  Step 3 is to make a ganache and assemble. Basically this cake involves a lot of chopping and melting chocolate (fun) and dishwashing (not so fun which – I suggest outsourcing this piece to husbands/boyfriends/roommates/other parties who want to eventually eat this masterpiece).

add melted chocolate to cake battertorte ready to bake

Making the white chocolate slices is so simple and gives the cake its ‘wow!youmadethatyourself?’ look.  Melt the white chocolate chunks and spread it onto a lined baking sheet to chill in the fridge. Once it’s chilled, simply remove and break into pieces and let your inner pastry chef/artist decorate. The more variations in the pieces, the better the cake looks.

melted white chocolate on silpat

white chocolate slices

The last part of the cake to make is the ganache which is dead simple to do. Seriously, just boil milk, pour it over chopped chocolate and stir to create a smooth and glossy chocolate spread. Pour onto the cooled prepared cake and spread around. It’s so much easier to make than icing or frosting and I love the silky rich taste so much that I just might ‘ganache’ all my cupcakes from now on.

ganache making

spreading ganache

So the next time you have a special occasion and 4 hours to spare, why not try making this amazing dessert? It’s so worth it and remember, after you serve this, you get to relish in all the adoring compliments while enjoying this decadent treat.

triple chocolate torte close upslice of torte

 

triple chocolate torte arial view

Valentine’s Day is around the corner and whipping up this luscious triple chocolate torte is a sure-fire way to show your sweetie that you care.  It’s undoubtedly a show stopper, covered in a glossy dark chocolate ganache and enrobed in white chocolate slices.  Not into V-Day?  Me either (sort of). You can totally whip up this crowd-pleasing dessert to celebrate just about anything, from a new job, birthdays, showers, housewarming, festivus, you name it; it’s definitely a special occasion dessert.

torte ingredients
chocolate chunks cut

As much as I go to baking mixes to help me create gluten-free desserts, this one was an easy adaptation of a recipe I found in the Globe and Mail over the holidays.  It’s got such a small amount of flour in proportion to the chocolate and other ingredients so it was easy to swap in GF flour.  That being said, this dessert requires a) time b) planning and c) patience. All in all, it’s a pretty straight-forward recipe to make, Ie. it LOOKS way harder to make than it really is. And if you want to simplify, you can always make it a double chocolate torte and skip the white chocolate slices.

melting chocolate double boiler
butter mixture

To break it down, this cake takes 3 steps. Step 1 is to make the cake. Step 2 is to make the white chocolate slices.  Step 3 is to make a ganache and assemble. Basically this cake involves a lot of chopping and melting chocolate (fun) and dishwashing (not so fun which – I suggest outsourcing this piece to husbands/boyfriends/roommates/other parties who want to eventually eat this masterpiece).

add melted chocolate to cake batter
torte ready to bake

Making the white chocolate slices is so simple and gives the cake its ‘wow!youmadethatyourself?’ look.  Melt the white chocolate chunks and spread it onto a lined baking sheet to chill in the fridge. Once it’s chilled, simply remove and break into pieces and let your inner pastry chef/artist decorate. The more variations in the pieces, the better the cake looks.

melted white chocolate on silpat
white chocolate slices

The last part of the cake to make is the ganache which is dead simple to do. Seriously, just boil milk, pour it over chopped chocolate and stir to create a smooth and glossy chocolate spread. Pour onto the cooled prepared cake and spread around. It’s so much easier to make than icing or frosting and I love the silky rich taste so much that I just might ‘ganache’ all my cupcakes from now on.

ganache making
spreading ganache

So the next time you have a special occasion and 4 hours to spare, why not try making this amazing dessert? It’s so worth it and remember, after you serve this, you get to relish in all the adoring compliments while enjoying this decadent treat.

triple chocolate torte close up
slice of torte

Triple Chocolate Torte

Course: Dessert
Diet: Gluten Free, Vegetarian
Keyword: Bob's Red Mill, butter, cake, chocolate, corn-free, eggs, gluten-free, nut-free, yeast-free
Servings: 9
Author: ness

SPECIAL EQUIPMENT

  • 9” round springform pan
  • Off-set spatula
  • Parchment paper

INGREDIENTS

Cake

  • 4 oz bittersweet or semi-sweet chocolate (chopped into small pieces)
  • ½ cup unsalted butter or dairy-free vegan butter (softened)
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • 2 eggs
  • ½ cup Bob’s Red Mill Gluten Free All Purpose Flour
  • 2 tablespoons cocoa powder (unsweetened)
  • ¼ tsp salt
  • 1 tsp vanilla

Dark Chocolate Ganache

  • 8 oz dark chocolate chips or dark chocolate chopped into small pieces
  • ½ cup unsweetened soy milk or regular milk

White Chocolate Pieces

  • 6 oz white chocolate

INSTRUCTIONS

  • Make cake. Pre-heat oven to 350 degrees. Invert the base of a 9” round springform pan so that it is lip side down (avoids having an indent in the base of the cake). Grease bottom and sides of pan and line bottom with parchment paper.
  • Melt chocolate in a small heavy pot over low heat, stirring occasionally. Set aside to cool.
  • Cream butter and sugars in a large bowl until like and fluffy. Add eggs one at a time, beating well between additions.
  • In a separate bowl, sift cocoa powder and add gluten-free flour, and salt and whisk until well combined. Beat into butter mixture. Stir in the melted chocolate and vanilla. Pour into springform pan and spread into an even layer.
  • Bake for 30 to 35 minutes or until set and slightly puffed in the centre. Let cool in the pan.
  • Make ganache. Place dark chocolate in a bowl. Place soy milk in a small pot and bring to boil over medium heat. Pour over chocolate and stir to melt.
  • Remove cake from pan and pour ganache over cake, ensuring the ganache spreads to the edge. Use a spatula to help spread evenly over the top and sides. Chill in the fridge to set.
  • Make white chocolate rectangles. Place white chocolate in a small, heavy pot over low heat. Melt slowly, stirring occasionally. When melted, use an off-set spatula to spread evenly on a parchment paper or Silpat sheet lined baking sheet. Place in fridge to harden.
  • Remove white chocolate from parchment paper and break into large pieces and press white chocolate against the sides of the cake, overlapping slightly. Stick leftover white chocolate pieces vertically into the middle of the cake to create a pattern. Chill again until ready to serve. Remove from fridge for 15 minutes before serving.
Adapted from Lucy Waverman’s Triple Chocolate Torte for Globe and Mail

Related Posts

No-Bake Nutella Marshmallow Crunch Bars

No-Bake Nutella Marshmallow Crunch Bars

So you have a shower/potluck/party thing to attend and need to bring a dessert. You don't want to do store-bought but don't have time to bake something. If this sounds familiar than this my friends is the recipe for...

Hazelnut Chocolate Power Balls

Hazelnut Chocolate Power Balls

The past month has literally blown by in a sea of BBQs, pool parties, get-togethers, road trips,  etc. And all this socializing has left me a little behind on recipe testing/actual cooking - I've been surviving mostly...

Chocolate Covered Popcorn

Chocolate Covered Popcorn

My name is Vanessa and I'm a snackaholic. If I'm stressed, I snack. If I'm happy, I snack. Entertaining? I snack. You get it. Sometimes I have to be careful that my snack intake on a given day doesn't outdo my actual...

0 Comments

Submit a Comment

Your email address will not be published.

Recipe Rating




Pin It on Pinterest