Chocolate Tort

A very happy valentines day to you all.

I should have posted this recipe before valentine's day but have been too busy. NO; not with cakes, with two sick toddlers.

This is my husband's favorite. Chocolate Tort dredged with Chocolate Ganache. I usually just sprinkle some icing sugar on the top or throw some store brought chocolate decoration over.  Here my 4 year old has decorated it for his dad.

Now matter how new you are to baking - you can't go wrong with this recipes. It has just 6 ingredients.



Pan - Torts are usually baked in a water bath in a Spring Form Pans; lined on the inside with parchment and on the outside with foil.  The outside foils ensure that no water enters into your batter.
By now you know that I like to do things differently. This is a Valentines day cake for my husband so I am baking it into two heart shaped pans.

Makes an 8" Tort

Ingredients.
200 grams / 7 oz Dark Chocolate
200 grams / 7 oz unsalted Butter
225 grams / 1 cup caster sugar
5 large eggs
1 tbsp All-purpose Flour
1 tsp Vanilla 

Method.
Preheat the oven to 180C/360F.
Prepare an 8" spring form pan - lined with parchment on the inside and aluminum foil on the outside.
Have all your ingredients ready for baking

Break the Chocolate into small pieces, cut the butter into small pieces - use a microwave safe bowl.

Melt the butter and chocolate on high in the microwave for One minute. Stir well. If needed heat for 30 secs more.

Once melted add in the sugar and mix well. The heat in the chocolate mixture is enough to melt the sugar.

By now the mixture should be barely warm.
Next start adding the eggs one at a time. Incorporate each egg well.

Once all the eggs are well incorporated, this is how it should look.

Go ahead and add the flour.

Next add in the Vanilla.

Your batter is ready.
Pour into your baking pan.
Place into the oven in the middle rack in a water bath.

 A water bath means - you place your pan on the baking tray and add hot water to the baking tray. The water creates steam and ensures that your tort will bake slowly and moist.
I was trying to get you a picture to show you the same but my baking tray is black so you cannot actually see that there is water in the tray. Can you?

Bake for about 20 to 25 minutes. Until the edges start to be done but the center is still soft not dry.

And here is the cake my son helped decorate for his dad. He complained that the cake was not tall like my usual cakes so I wrapped it in a tall Chocolate wrap.
You can see that the Chocolate Ganache has all little finger marks on it.... when you involve kids into your baking project, you have to be more tolerant about the outcome.
Looks like I do have an upcoming cake decorator in my home.

Well, that's all from me for today. I do hope you try this recipe.
Until next time. Happy baking.