My City February 2023

Serve this dessert as a decadent ending to your special Valentine’s dinner, whatever it may be … and wait for a sweet reward! Dark Chocolate Torte

INGREDIENTS ◆ 2 2/3 cups semisweet chocolate chips (16 ounces), divided ◆ 1 cup of salted margarine, divided ◆ 1/4 cup unsweetened cocoa powder ◆ 1 teaspoon instant espresso powder or instant coffee powder ◆ 5 large eggs ◆ 1 cup sugar ◆ Fresh mint sprigs and blackberries for garnish Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. In a medium saucepan over low heat, stir 1 2/3 cups chocolate chips and 3/4 cup margarine until smooth. Whisk in cocoa and espresso. Cool for 10 minutes. Using an electric mixer, beat eggs and sugar in a large bowl on high speed Pour batter into the prepared pan. Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. until thick, about 6 minutes. Fold in chocolate mixture. TOMAKE Preheat oven to 350°F.

Cool in pan on rack for about an hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides to loosen the torte. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper and cool torte completely. In a small saucepan over low heat, stir remaining 1 cup (6 ounces) choc olate and 1/4 cup margarine until smooth (do not overheat). Cool glaze for 15 minutes and pour into the center of the torte.

Smooth top with spatula, allowing some of the glaze to drip down the sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.) Garnish with mint and blackberries (or any berry of choice).

Enjoy … and Happy Valentine’s Day!

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