You, Chocolate Lover, You

Hi, friends, how are you, today?  Are you in the mood for chocolate?  Do you have to be in any particular mood to eat chocolate, or are you always ready for chocolate?  Well, enough questions for today, I shall answer for myself.  I am doing well.  I am in the mood for chocolate,  I do not have to be in any particular mood to eat chocolate, and I am always ready for chocolate.  Now that we cleared the air about chocolate, I'll tell you a little story.
When I was kid,  about 8, I walked to and from school every day, regardless of a snow storm, rain, cold, it didn't matter, that's how everyone did it back then. My dad gave me a dollar every day for anything I wanted and every day I would stop by a candy store to spend my dollar.  Back then, a dollar would buy lots of goodies.  I would buy Hostess cupcakes, Hershey bars, plain and with almonds, and some jelly fishes.  It would probably be all consumed by the time I got home.  Oh, and sometimes, I would buy 100 pieces of Bazooka bubble gum, those would last me longer, because I would chew 10 pieces at a time.  Yes, I still chew gum, blow bubbles, and my grandson Alek, 14 months, is very impressed.  I don't chew 10 pieces at a time any more, because 5 root canals later, it's not appropriate.

                                                          Triple Chocolate Torte

Ingredients:                                           Yield: 10 Servings

1 cup all purpose flour

3/4 cup sugar

3/4 cup sour cream

1 stick unsalted butter

1/4 unsweetened cocoa

1 1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 large egg

6 (1 ounce) squares semisweet chocolate (you will need 6 for torte and 3 for glaze, 9 total)

Chocolate glaze (see recipe below)

Confectioner's sugar for sprinkling


Preheat oven to 350 degrees. Grease 9 inch round pan, line bottom with wax paper; grease wax paper.

Note:  I recommend to make this cake 1 day before, as it has a few steps, and I find that it tastes even better the day after.

In large bowl, with mixer at low speed, beat first 10 ingredients until blended, occasionally scraping bowl with rubber spatula.
Spoon batter into pan, spreading evenly.  Bake 30 - 35 minutes until inserter comes out clean.  Cool cake in pan on wire rack for 10 minutes.  Loosen edges of cake and invert onto wire rack, peel of wax paper and cool completely. Pour chocolate glaze over cake and top with chocolate curls. Sprinkle confectioner's sugar.

In heavy 1 quart saucepan, over low heat, heat semisweet chocolate squares, stirring frequently, until melted and smooth.  Pour onto 2 large cookie sheets and refrigerate until firm, but not brittle.  About 15 minutes.  Make chocolate curls:

Place a damp towel underneath cookie sheet to prevent from sliding.  Using a straight edge knife, push across chocolate to form chocolate curls.  Transfer curls with toothpick to another cookie sheet and refrigerate until time of use.

Chocolate Glaze:

In heavy 1 quart saucepan over low heat, heat three 1 ounce chocolate squares, 3 tablespoons unsalted butter, and 2 tablespoons light corn syrup, stirring frequently until melted and smooth.  Remove from heat, stir frequently until it cools and thickens lightly.


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