Today’s installment of The Perfect Bite has me (Jess) baking and singing in the kitchen. I’m channeling an Al Green classic that you’re surely familiar with, since I, I’m so in love with this minty chocolate dessert. From making me feel so brand new to wanting to spend my life with you, this torte and I have a deep connection, and Al’s “Let’s Stay Together” was my personal soundtrack throughout the entire torte-making process.
This flourless (and therefore, gluten-free) cake requires very few ingredients, one being a lot of eggs which provide the leavening. Tortes are a typically rich and chocolaty rustic cake with an almost pudding-like texture. They can be served alongside ice cream, with a dollop of whipped cream, or in this case, covered in a dreamy layer of ganache. I chose to make a mint chocolate ganache that, when combined with the creaminess of the torte, creates a flavor very reminiscent of an Andes Mint...yum! I gladly invite you to share in this giant-chocolate-truffle-like love affair of mine, so just keep reading for the recipe!
Chocolate Torte with Mint Chocolate Ganache
- 6 large eggs, separated
- 1 cup unsalted butter, cut into small pieces
- 9 ounces semisweet or bittersweet chocolate chopped
- 1 cup granulated white sugar, divided
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 8 ounces semisweet chocolate, chopped
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 teaspoon peppermint extract, or to taste
- Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter a 9 x 3 inch springform pan or spray with a nonstick cooking spray. Line bottom of pan with parchment paper.
- Separate the eggs, placing the egg whites in one bowl and the egg yolks in another bowl and cover both with plastic wrap and bring to room temperature (about 30 minutes).
- Meanwhile, melt the butter and chocolate in a double boiler.
- Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer. Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. Beat in the vanilla extract and melted chocolate mixture.
- In a clean bowl with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. Using a rubber spatula or whisk,fold a small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated.
- Pour into the prepared pan, smoothing the top. Bake about 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (during baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven). Remove from oven and place on a wire rack to cool.
- To prepare the ganache, place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth and then add peppermint extract.
- To assemble, brush any loose crumbs from the cake and place top of the cake facing down (so that the bottom of the cake is facing up). Pour the ganache into the center of the cake and spread with a spatula to create an even coating.
*Torte adapted from Joy of Baking.