Torta al cioccolato – Schokoladentorte

Torta al cioccolato – Schokoladentorte

  • Menu Art: Kuchen
  • Küchenstil: italienisch
  • 16 Stücke
  • 120 min (inkl. Kühlzeit)
  • 20 min

Seduction in Italian …

… works guaranteed with this divine chocolate cake that melts tenderly in your mouth.

  • 125g dark chocolate couverture
  • 125g whole milk couverture
  • 150g soft butter
  • 1 tsp instant coffee powder or espresso powder
  • 90ml of water
  • 160g flour 550s
  • 40 g of cocoa
  • 1 teaspoon tartar baking powder
  • 100g sugar or birch sugar
  • 1 pinch of salt
  • 3 eggs
  • 1 teaspoon vanilla paste ( homemade or bought – alternatively: 2 pck vanilla sugar with bourbon vanilla
  • 2 tbsp oil, (eg sunflower oil)
  • 60g buttermilk
  • 80g crème double
  • 60g cream
  • 3 tablespoons of vanilla sugar
  • 300g frozen raspberries
  • 40g freeze-dried raspberries
  • 10 mint leaves
  • 100g fresh raspberries
  • 150-200g of crème double (you can find them in the cold store of your supermarket with crème fraîche or sour cream: it is mostly from Dr. Oetker – it is a sour cream with a very high fat content and tastes heavenly)
  • Preheat oven to 180 degrees
  • Grease and flourish the bottom and sides of a springform pan (24 cm in diameter) or lay out with parchment paper.
  • Carefully melt couvertures and butter (50 degrees). When the chocolate and butter have melted, allow the mixture to cool to room temperature.
  • Whisk together the flour, cocoa powder and baking powder in a bowl
  • Add sugar, salt and vanilla paste and stir.
  • In another bowl, beat the eggs with oil and buttermilk. The flour mixture undergo
  • Add the chocolate mixture in three stages and stir until a smooth dough has formed
  • Put the dough in the springform pan and bake for about 45 minutes.
  • Allow the cake to cool, take it out of the springform pan and transfer to a cake plate
  • Dust with sweet snow
  • Crumble the GT raspberries, add to the cake and decorate with fresh raspberries

Raspberry ice cream:
  • Mix raspberries with cream double, cream, sugar and 10 mint leaves in a blender.
  • Arrange the cake with raspberry ice cream, cream double and the freeze-dried raspberries

Dodo’s verdict:

You can flavor this cake depending on the season: in the summer with the dried raspberries, in winter, orange zest, which you give in the dough. Instead of raspberry ice cream, a nice kumquat compote.


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18. Dezember 2018
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