Schokoladen Torte (Chocolate Cake)

READY IN: 1hr 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 9-inch springform pan on sheet of wax paper, use pencil to trace around bottom and cut out with scissors.
  • Butter bottom and sides of pan; line bottom of pan with buttered wax paper circle.
  • Preheat oven to 350°F.
  • Sift flour and baking powder into small bowl.
  • Coarsely grate chocolate on piece of wax paper and transfer to top pan of double boiler.
  • Fill bottom pan of double boiler halfway with water; bring to boil over high heat.
  • Reduce heat, set pan with grated chocolate on top of other pan, add butter and stir until melted and smooth (7 to 10 minutes).
  • Add sugar; stir until melted (2 to 3 minutes).
  • Transfer chocolate mixture to large mixing bowl.
  • Using an electric mixer or mixing spoon, add egg yolks, one at a time, beating well after each addition.
  • Add vanilla extract to mixture and mix well.
  • Place egg whites to medium mixing bowl, and using clean dry mixer or whisk, beat until stiff.
  • Using rubber spatula, fold in egg whites with chocolate mixture; transfer to prepared springform pan.
  • Bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean.
  • Cool torte on wire cake rack; remove sides of pan.
  • Place 9-inch lace paper doily on top of cake; sift confectioners' sugar over it; remove doily.
  • Pipe whipped cream dollops around edge of cake top and place a hazelnut or berry in each cream dollop.
  • Serve with extra whipped cream.
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