Saturday, August 26

cake for Mike's 31st birthday, which he loved!

Dark Chocolate Torte with Spiked Blackberry Coulis

8 Servings

2 2/3 cups semisweet chocolate chips (16 oz)
1 cup (2 sticks) margarine, salted
¼ cup unsweetened cocoa powder
1-teaspoon instant coffee or espresso powder

5 large eggs
1-cup sugar

Spiked blackberry coulis (recipe to follow)

Preheat oven to 350F. Brush 9” diameter springform pan with margarine. Line bottom with parchment paper. Stir 1 2/3 cups chocolate chips and ¾-cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 mins.

Using electric mixture, beat eggs and sugar in large bowl on high speed until thick, about 6 mins. (Dom did this with a whisk by hand and it took him about 15 mins. The eggs were really frothy and had about tripled in volume) Fold in chocolate mixture (a little at a time to make sure you don’t lose the volume in the eggs). Pour into prepared pan.

Bake until dry and cracked on top and tester inserted into centre comes out with some moist batter attached, about 42 mins. Cool in pan on rack 1 hour (we left ours overnight). Using spatula, press raised edges so top of cake 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.

Stir remaining 1-cup chocolate chips and ¼-cup margarine in small saucepan over low heat just until melted (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 mins. Pour glaze onto centre of torte. Smooth top with spatula. Refrigerate uncovered until glaze is set; about 1 hour.

Spike Blackberry Coulis

1 1-pound bag frozen unsweetened blackberries, thawed (You could really use any frozen fruit here, as we did for yours)
1 cup plus 2 tablespoons semi-dry white wine
6 tablespoons sugar
3 whole cloves
2 small bay leaves
¼-teaspoon ground allspice
1 teaspoon brandy (or to taste)

Place berries, wine, and 4 tablespoons sugar in blender; puree (we used a potato masher and did this by hand, worked just fine). Pour into medium saucepan. Add cloves, bay leaves, and allspice. Bring to simmer, stirring occasionally. Reduce heat, cover, and simmer 8 mins.

Strain pureed into medium bowl. Discard solids in strainer. Whisk in brandy; add 2 tablespoons sugar if desired.


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