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Reine de Saba – Chocolate Torte Recipe – Plate Of The Day
Desserts Food Recipes

Reine de Saba – Chocolate Torte Recipe

December 23, 2007
Reine de Saba – Chocolate Torte Recipe

reine de saba, chocolate torte

Tis the season for great food! This month has been a lot of fun attending holiday parties, dinner parties, and potluck events. Here’s an easy recipe for a Chocolate Torte (otherwise known as Reine de Saba – Queen of Tortes) that can be quickly prepared and enjoyed by all. The difference between a torte and a cake is that a torte uses ground nuts instead of flour. In this recipe you may use ground almonds, walnuts, toasted hazlenuts or a combination of all three. The torte is finished with a smooth chocolate ganache which can be enriched with a liqueur.

Chocolate Torte Recipe Ingredients
8 oz of bittersweet chocolate
3/4 cup of unsalted butter
3/4 cup of sugar
6 large eggs separated
1.5 cups of ground nuts
1-2 tablespoons of your favorite liqueur (Chambord, Grand Marnier, Suze, etc)

Chocolate Ganache Recipe
.5 cups of heavy cream
5 oz of bittersweet or semisweet chocolate (chopped)
1-2 tablespoons of your favorite liqueur (Chambord, Grand Marnier, Suze, etc)

reine de saba, chocolate torte Prepare your torte by preheating your oven to 350F then butter and flour a 10 inch springform pan. Line with parchment or waxed paper, butter and flour. Melt your chocolate over a double boiler, stir till fully melted then set aside to cool slightly.

Beat the sugar and softened butter with an electric mixer at high speed till fluffy, then add one yolk at a time to the mixture. Finally add the ground nuts, cooled chocolate, and liqueur and gently mix to blend till smooth.

Take the egg whites and beat in a separate bowl at high speed until glossy and stiff. Using a rubber spatula, carefully fold a little bit of the egg white mixture into the chocolate mixture at a time to form your souffle’. When fully integrated, pour into your prepared pan and bake till crust forms on top. Approx 50 mins. Remove from oven and allow torte to cool in the pan for 15 mins, then completely remove from pan and allow to completely cool at room temp.

While cooling the torte, prepare your ganache. Heat cream in a saucepan till bubbles appear on the sides then remove from heat. Add in the chocolate and gently mix to melt. Do not stir too rapidly to cause bubbles to appear.

Place the torte on a rotating cake decorating wheel and pour ganache on top. Spin and spread the ganache over the tops then finish with the sides. Allow to cool. Happy Holidays!

Chocolate Torte Recipe Ingredients
8 oz of bittersweet chocolate

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