Decadent Chocolate for Valentine’s Day

Let’s cook up some decadent chocolate for Valentine’s Day!  I’ll show you step by step just how easy it can be.  My favorite way to enjoy chocolate is this Flourless Chocolate Torte with Chocolate Glaze. It’s a beautiful Valentine’s Day dessert when served with a festive Raspberry Coulis and maybe a little whipped cream.

Where did it come from?

It makes such a pretty presentation and there simply are no words to describe the creamy goodness of this decadent chocolate for Valentine’s Day. Just think of a very good chocolate truffle.  Rose Levy Beranbaum  is the ultimate dessert diva who is best known as the author of the “Cake Bible.”  Rose is truly a baking genius and her books are helpful to anyone who wants to understand the science behind baking.

I knew it must be the most fabulous chocolate dessert in the entire universe when Minette Rushing started talking about it.  If anyone knows chocolate it’s Minette. She always uses the finest Belgium chocolate called, Callebaut, and it’s bittersweet. And why not splurge a little, after all, the chocolate is the shining star in this decadent chocolate torte.

Before you start, please have all ingredients at room temperature!!!  That is just so important and I don’t want this to be anything but spectacular when you make it – so please don’t forget that bit of advice.

photos by Donna Von Bruening of Savannah

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That shiny chocolate ganache will make even the most stoic connoisseur crumble and just have to have a piece. Surely this must be what the angels are eating in heaven tonight.

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Recipe by Rose Levy Beranbaum – the famed Diva of Desserts
Use the finest Belgium chocolate, Callebaut, bittersweet chocolate for this decadent chocolate torte. After all, the chocolate is the shining star in this decadent torte.

16 ounces Callebaut bittersweet chocolate
1 cup unsalted butter
6 large eggs

Preheat oven to 425 degrees.
Use 8″ springform and at least 2 1/2 inches high. Line with parchment or wax paper and utter bottom and sides.
Wrap outside of the pan with 2 pieces of heavy-duty aluminum foil.
Use one 10 inch pan or roasting pan to serve as a water bath.

In a large metal bowl set over a pan of hot, not simmering water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (may use a microwave and heat at 15-second intervals being careful not to burn)
In a large bowl set over a pan of simmering eater heat the eggs, stirring constantly to prevent curdling, and until just warm to the touch. Remove from the heat and beat with a mixer, using the whisk beater, until triple in volume and soft peaks form when the beater is raised about 5 minutes.

Using a large wire whisk or rubber spatula, fold 1/2 the eggs into the chocolate mixture until almost incorporated. Fold the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.

Scrape into the prepared pan and surround it with 1″ very hot water.

Bake for 5 minutes. Cover loosely with a piece of buttered foil and continue baking for 10 minutes more. The cake will look soft, but it is as it should be.
Let the cake cool in the pan, on a rack for 45 minutes. Cover the pan with plastic wrap and refrigerate until very firm, about 3 hours.

TO UNMOLD: Have a cake plate at least 8 inches in diameter, covered with plastic wrap.

Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate.

Chocolate Glaze
Don’t forget to make the chocolate glaze to finish off your torte.

1 1/3 cups or 8 ounces semi-sweet chocolate
3/4 cup unsalted butter
1 tablespoon light corn syrup
5 teaspoons water

Place butter, chocolate, corn syrup, and water in a small heavy-duty pan. Place the pan over low heat and stir constantly until chocolate is almost melted. Be sure that the mixture does not get not. Should not be warmed more than 120 degrees. You may use a double boiler but just be sure the pan doesn’t come in contact with the water.
Remove from heat and continue stirring until the chocolate has melted and the mixture is fully incorporated. Do not use a whisk but rather stir with a spatula or wooden spoon.

Place well-chilled cake or torte on a cooling rack. Place rack on a baking sheet with sides.
Pour glaze on top of the cake and spread with a spatula.
Remove cake from the cooling rack and place in the refrigerator. Store in the refrigerator until ready to serve.  Add a few raspberries to the plate for color and a dab of whipped cream.

Chef’s Note:  Store in the refrigerator for up to 2 weeks. Do not freeze!                                               /s://

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