Dark Chocolate Torte w/Blackberry Chocolate Glaze, Blackberry Sauce and Whiskey Whipped Cream

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Oh yes. Yes yes yes. And yes again. This was definitely one of the best things I have ever made. Seriously, whiskey whipped cream. I think I’m in love.

We had a MD/PhD student rotating in our lab this summer and to get me off of what he called “The Struggle Bus” he decided we needed to bake something. This is what we came up with. And it was magical. (Speaking of magical, if you haven’t seen The Fox song please do so now. And then proceed to read the rest of this post.)

Right now blackberries are prolific around Seattle so D-Sugz (the nickname we gave to the MD/PhD student) was able to just pick them right outside of his house. He did suffer a few scratches though.

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But he’d probably be the first to tell you that it was well worth it. This cake was so incredibly delicious. And it is most definitely a contender for the floating cocktail and dessert bar D-Sugz, Sam (another co-worker) and I want to create for next summer. Stay tuned and in the meantime enjoy this ridiculously fabulous dessert 🙂

Ingredients

For the Torte & Glaze

16oz dark chocolate (chopped)
1 cup (2 sticks) salted butter, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
5 large eggs
1 cup sugar
Fresh blackberries (for garnish)

For the Blackberry sauce

1lb fresh blackberries
1/2 cup sugar
1 tablespoons fresh lemon juice, divided
2 teaspoons cornstarch

For the Whipped Cream

1 cup heavy whipping cream

2 tablespoons confectioner’s sugar (**Most whipped cream recipes I’ve seen call for the 1cup: 2T cream to sugar ratio and I know a lot of people like it this way. However, I always like my whipped cream a little sweeter so I end up adding a few more tablespoons. Just keep adding sugar to your desired amount of sweetness level. Also an option to add a teaspoon of vanilla extract**)

2 tablespoons whiskey (I used Maker’s Mark)

Directions

For the Torte & Glaze

Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment.

Stir 1 2/3 cups chocolate chips and 3/4 cup butter in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.

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Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.

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Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 40 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.

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Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup butter in small saucepan over low heat until smooth. Whisk in 2 tablespoons blackberry sauce (recipe follows). Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)

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Cut torte into wedges; spoon sauce alongside. Garnish with berries & whipped cream (recipe follows).

For the Blackberry Sauce

Bring berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often. Simmer 1 minute.
Stir 1 tablespoon lemon juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining 1 tablespoon lemon juice. Cool slightly.
Serve warm or at room temperature. (Sauce can be made up to 3 days ahead. Cover and chill. Rewarm slightly before serving)

For the Whipped Cream

Place ingredients in a stand mixer and mix until stiff peaks form.

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(**If you’re still fighting the good fight without a stand mixer place a metal bowl and whisk in the freezer at least 10 minutes before whipping to make it easier on yourself**)

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One thought on “Dark Chocolate Torte w/Blackberry Chocolate Glaze, Blackberry Sauce and Whiskey Whipped Cream

  1. Pingback: Chocolate Bourbon Pecan Pie | The Chocolate Avocado

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