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Chocolate torte consisting of three layers of dense chocolate cake separated by
thick layers of Grand Marnier flavored whipped cream
filling...the chocolate torte is covered with a semisweet chocolate glaze.
Chocolate Torte
with Grand Marnier Cream Recipe
This chocolate torte recipe is for those times
when you want to make a truly decadent dessert for a
chocolate lover.
You will need three 8-inch round cake pans, an 8-inch
spring-form pan and the
ingredients listed at right. Use non-stick pans if
you have them available.
Preheat oven to 350° F
(175° C). Spray the three cake pans with cooking
spray. Line the bottoms of the pans with wax paper
and then coat the wax paper with cooking spray.
Makes one 8-inch layer
cake.
Prepare the cake layers:
In a heavy saucepan,
melt 8 ounces of of semisweet chocolate over low heat.
Stir often and then remove from the heat. Whisk in
the butter a couple of tablespoons at a time until all
of the butter is melted and combined with the chocolate.
Whisk in the sugar and then the flour.
Add 6 egg yolks one at a
time whisking well to blend the mixture.
Beat the egg whites and
salt in a metal bowl until they form stiff peaks.
Fold 1/4 of the egg whites into the melted chocolate
mixture and then gradually fold in the remaining egg
whites.
Spoon the batter into
the pans and bake at 350°
F (175° C) for 18 to 20 minutes. The cakes will be
fully baked when you are able to insert a toothpick into
the center of the cake and it comes out clean.
Transfer to a wire rack
and allow the cakes to remain in the pans while cooling
completely. Set aside to cool and begin preparing
the Grand Marnier whipped cream filling.
Prepare the orange-flavored whipped cream filling:
Place the cold water in
a small saucepan and then sprinkle the unflavored
gelatin evenly over the surface of the water.
Allow it to sit for about a minute.
Cook the mixture over
low heat while stirring constantly until the gelatin
dissolves.
Beat the heavy whipping
cream at low speed using an electric mixer and then
gradually add the gelatin to the cream. Continue
to beat the mixture at medium speed until it begins to
thicken. Then gradually add the sugar. Add
the Grand Marnier liqueur, the vanilla extract and
continue beating until stiff peaks.
Assemble the layers:
Caution: the layers with
be delicate. User great care when removing them
from the baking pans.
It is best to assemble
the layers inside a deep 8-inch round spring-form pan.
This prevents the weight of the cake layers from causing
the whipped cream filling to ooze out of the edges.
The assembled layer cake can be cooled in the
refrigerator while in the spring-form pan. Then
once fully refrigerated, the gelatin will have set
causing the cream filling to become more dense. When the spring-form pan
is removed, you will have perfect, uniform layers of
chocolate cake and orange-flavored whipping cream.
Take a small butter
knife and run it along the edges of the cake layers to
loosen the layers from the pans.
Gently remove a cake
layer from one of the pans and place it at the bottom of
the spring-form pan. Spread the orange-flavored
whipping cream over the top of the layer.
Repeat this process
adding another cake layer and then another layer of
orange-flavored whipping cream. Place the third
layer on top.
Place in a refrigerator
for 2 to 3 hours to allow the cream mixture to solidify
(the gelatin will set). Prepare the chocolate
glaze approximately 45 minutes before the torte is
finished chilling if you are in a hurry. Otherwise
just wait until you are certain that the torte will be
chilled and ready to glaze. Follow the
instructions for preparing the chocolate glaze (above
right).
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