Cayenne Spiced Dark Chocolate Torte served with Blackberry Coulis and Chantilly Soft Cream

Posted on: 8:46 am, February 13, 2012, by Jason M. Vaughn

Dark Chocolate Torte

2 2/3 c Semisweet Chocolate Chips
1 c Butter
¼ c Cocoa Powder
1 t Espresso (ground)
5 Whole Eggs
1 c Sugar

Preparation:

Grease spring form with small amount of butter. Stir 1 2/3 c chocolate chips and ¾ c butter in a double boiler until smooth. Add cocoa and espresso, cool for 10 minutes.
Cream together sugar and eggs. Fold in chocolate mixture and pour into greased mold
Bake torte at 350 degrees until dry and a little cracked on top for about 40-45 minutes.
Using a skewer or toothpick insert into center of cake, if a little moist batter comes out the cake is ready. Cool for one 1 hour.
After cake has cooled, cut around the edges and place a plate on top of the cake and flip over. Remove the spring form mold and let cool completely. Cover cake with blackberry glaze and let cool until the glaze becomes hard.

Blackberry Coulis and Blackberry Glaze

2c Fresh Blackberry’s
½ c Sugar
½ c Red Wine

Preparation:
· Place all ingredients in a small sauce pot &cook until all the juice has come out of the berries. Place in blender and blend until completely pureed. Return to pot and reduce until mixture is thick. Strain through a chinois. Set aside.
Glaze: Melt remaining 1 cup chocolate with ¼ cup butter in a double boiler. Add in 2 cups blackberry coulis and set aside until ready to glaze cake.
Chantilly Soft Cream

½ qt Whipping Cream
½ c Sugar

Preparation:
Place all ingredients in a electric mixture. Whip on low with whip attachment until mixture starts to thicken. Gradually increase speed to medium and whip until a soft peak stage is achieved.

Serving:
Run a long knife under warm water and wipe dry with towel. Cut cake into desired size. Place on plate and pour blackberry coulis over torte. Spoon over torte and serve.

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