Knusprige Schokoladen Torte Food

SCHOKOLADEN TORTE (CHOCOLATE CAKE)

Steps:

• 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.

KNUSPRIGE SCHOKOLADEN TORTE

Steps:

• Preheat the oven to 180 C or 350 F (slightly less for fan assisted). Grease 8 inch cake tin or pan.
• Use your favourite chocolates. Any good chocolate will bring yummy results!
• In a bowl, beat butter till it's fluffy. Beat in the brown sugar.
• In seperate bowl, mix flour and baking powder.
• Mix flour into butter mixture alternately with beaten eggs.
• Pour mixture into cake tin or pan. A little at a time, sprinkle chocoaltes on top, and press them carefully into the mixture, not too far near the bottom.
• Bake for 40 minutes.
• After cake has cooled, in a double boiler melt butter, add chocolates JUST UNTIL MELTED. Spread onto cooled cake.
• You can pick and mix, perhaps use milk chocolates in the cake and dark on top, etc.
• Also, you can forego the chocolates and be very creative! This cake is BEAUTIFUL with crushed lavender and rosemary and no frosting, or with pine nuts and chopped dates for Christmas. We also like to cut the cake in half and use homemade fruit preserves instead.