Chocolate Torte with Mocha-Rum Glaze
Sorry about the brief hiatus, anyone who noticed/cared! I just got back from a trip where I was given the possibly one of the best things any future retro housewife could hope to get- a vintage cookbook; The Best of Russian Cooking by Alexandra Kropotkin to be exact. So it seems natural that my first post back should be from the book. Now, if anyone went and looked it up, okay, you got me, the first edition was printed in 1947. Not technically the 50s-60s. BUT the edition I was given was published in 1964. So I win. Hey you, you who gave it to me, I hope you see this and are pleased it’s going to good use.
I’ve adapted the book’s recipe a bit, because after coming back from the grocery store I realized I’d overlooked the part where one of the ingredients I needed was 1 cup of freshly riced cooked potatoes. Yes, you read that correctly, potatoes. In cake. I’m sure if there are any experienced bakers out in my blogosphere you’re all saying, “Obviously it calls for smushed potatoes in the torte. Becca is so naive to our way of life!” Well, pat yourselves on the back, because I’ve made many tortes before and never knew this was a thing. Anyway, on to the recipe! It involves chocolate, rum, and coffee- I ask you, what could be better?!
– 1 cup all-purpose flour
– 6 ounces unsweetened chocolate
– 1 cup sugar, plus extra 4 tbsp
– 3/4 cup unsalted butter
– 6 large eggs, room temperature, separated
– 1 cup apricot (or your favorite flavor) jam or preserves
Preheat oven to 350 degrees F. Butter bottom and sides of a 9-inch springform pan, lining the bottom with a circle of parchment paper. Sift the flour onto a plate.
Place the chocolate, 4 tbsp sugar, and butter on a double boiler (I don’t have one, so I just put a large glass bowl over a pot; works like a charm!) over not touching, simmering water. Stir often until melted then remove from water. Whisk 1/2 cup sugar into the egg yolks and into the melted chocolate, gently stirring constantly.
Using a stand mixer (or a whisk if you’re feeling athletic) beat the egg whites until soft peaks form while slowly adding the remaining 1/2 cup sugar. Using a spatula, fold 1/4 of the egg whites into the chocolate mixture, then fold in the flour, then add remaining egg whites, folding gently. Pour batter into pan. Bake for 25-30 minutes, giving an extra 5 if the center looks soupy. Place on a wire rack, cook in pan for 3 minutes, then release the spring and flip the cake onto the rack. Remove the parchment circle and flip the cake right-side-up onto another rack. Cover with a slightly damp towel and cool completely.
– 3/4 cup butter
– 2 tbsp corn syrup
– 1 tbsp dark rum
– 2 tsp coffee
– 3 ounces unsweetened chocolate
– 1/4-1/2 cup powdered sugar
– scant 1/4 cup cocoa powder
Place butter, corn syrup, and chocolate into a double boiler. While melting, add rum and coffee, then cocoa and sugar. Stirring often. Once mixture is combine, pour through a mesh sieve to get out any lumps. Let cool for a while, but not completely.
Cut cake in half horizontally, remove top half and spread 1/3 cup jam/preserves onto the bottom layer. Replace the top and spread the rest of the jam over the sides and top. Refrigerate for 30 minutes to firm the jam. Pour warm glaze over the cake, then refrigerate for another 30 minutes. Transfer cake to a serving plate, grab a fork, and go crazy! Plates are quite unnecessary, table manners even less so.