BY CHEF ROBERT VAN RIJSBERGEN
INGREDIENTS
For the Torte:
- 2 2/3 cups semisweet chocolate chips (16 ounces), divided
- 1 cup unsalted butter, divided
- 1/4 cup unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 cup sugar
- 1 tsp salt
For the Balsamic Mascarpone cream:
- 2 cups mascarpone cheese
- 1 tbsp Balsamic Glace*
- 1⁄2 tsp Vanilla essence
- Little sugar
- Mix well and set aside.
- * Purchase or make your own reduction using high quality balsamic vinegar.
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Servings
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Prep Time
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Cook Time
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Total Time
GUIDE / INSTRUCTIONS
- Preheat the oven to 350F and butter a 9′′ spring form pan. Cover the bottom of the pan with parchment, and butter the parchment.
- Combine 1 2/3 cups chocolate chips with 3/4 cup butter in a saucepan. Melt over low heat until completely smooth. Whisk in the cocoa powder and vanilla, and let cool for at least 10 minutes.
- While the chocolate is cooling, combine the 5 eggs with 1 cup of sugar and 1 tsp salt and mix on high until very thick, about 6 minutes. Carefully fold in the chocolate mixture, and pour the batter into the prepared pan.
- Bake for 42-45 minutes. The center will fall, and edges will remain lofty. Let the cake cool in the pan for an hour before using a spatula to press the edges down to the same height as the center. Invert the torte onto a plate, and remove the parchment. Let cool completely.
- Cut in desired shape, top with a bit of Balsamic Mascarpone Cream and enjoy!