Tuesday, April 17, 2007


The first time I made this torte, it was for a house blessing, so I made a powdered sugar house on it. This time, I made the torte for a bachelorette party/shower, so I tried to make hearts, but I made too many. I have learned that one must keep the design simple with powdered sugar. Anyway, I promised to post this recipe from Green and Black's organic chocolate, so here it is.


3 Green and Blacks bars: I usually use the "Maya Gold" for all three, but you could do two dark and one Maya Gold or one Dark and two Maya Gold. It just depends upon how strongly you want to taste the orange and spice.
1 1/2 cups sugar
1 1/4 sticks butter
5 large eggs, beaten lightly
1 T ground almonds or 1/4 t. almond extract
Pinch of sea salt
Confectioners sugar or gold dust (if you are a rich cook. LOL)
Preheat oven to 350 degrees. Butter an 8 to 9 inch spring form pan and dust with flour, knocking out excess. Melt the chocolate in a bowl in the microwave for one minute. Stir until fully dissolved. Melt the butter and sugar in a saucepan, whisking until smooth. Whisk the eggs, almond, and salt until well combined, and then quickly pour in the melted chocolate and the butter and sugar mixture. Fold in the chocolate, butter, and sugar until they are completely incorporated. Pour the batter into the prepared spring form pan, and bake until a toothpick comes out clean, about 35 to 45 minutes (depending on your oven). Let cool completely. Dust with powdered sugar or gold dust, and then remove rim.
For the perfect dessert, serve this with homemade whipped cream. Chill the beaters to your hand mixer and a big mixing bowl in the refrigerator. Then pour half a carton of whipping cream into a bowl, and beat the cream into stiff peaks. Do this right before eating, or the whipping cream will "melt." Serve a dollup of whipped cream with each slice of torte.


Blogger Rebekka said...

Oh my gosh that looks so good! And you've posted twice in a row!!!! I'm in Beth heaven!

April 18, 2007 3:17 AM  
Blogger Elizabeth said...

Te he! :D I'm trying.

April 18, 2007 5:22 AM  
Anonymous Sally Parrott Ashbrook said...

Thanks for sharing it! If you add a small bit of powdered sugar to the cream you're whipping--or just a small bit of cornstarch if you want no sweetener--the whipped cream will stay whipped longer. But it is still best to keep it in the fridge till you serve it.

April 18, 2007 7:07 PM  
Anonymous Sally Parrott Ashbrook said...

Ohh, it was incredible. And easy. Yum. I did a post about my try at it as well.

April 29, 2007 11:16 AM  

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