Cookbook:Indulgent Chocolate Torte

| American cuisine | Vegetarian Cuisine | Dessert

Torte

 * 1 cup semi-sweet chocolate chips
 * ½ cup margarine or butter
 * ½ cup all-purpose flour
 * 4 eggs, separated
 * ½ cup white granulated sugar

Chocolate glaze
For ~½ cup:


 * 1 ounce unsweetened chocolate
 * 1 teaspoon margarine or butter
 * 1 cup powdered sugar
 * 5 teaspoons boiling water boil

Caramel sauce
For ~1¾ cup:


 * 1 cup packed brown sugar
 * ½ cup heavy whipping cream
 * ¼ cup corn syrup
 * 1 tablespoon margarine or butter
 * 2 teaspoon ground cinnamon

Chocolate curls

 * 1 bar chocolate

Topping

 * Chocolate glaze
 * Caramel sauce
 * Chocolate curls, if desired
 * ½ cup chopped pecans

Torte

 * 1) Preheat oven to 325°F.
 * 2) Grease a 9x3-inch springform pan.
 * 3) Heat chocolate chips and margarine in a two-quart saucepan over medium heat until chocolate chips are melted; cool 5 minutes.
 * 4) Stir in flour until smooth.
 * 5) Stir in egg yolks until well blended.
 * 6) Whip egg whites in large bowl on high speed until foamy.
 * 7) Beat in sugar, 1 tablespoon at a time until soft peaks form.
 * 8) Fold chocolate mixture into egg whites.
 * 9) Spread in greased a 9x3-inch springform pan.
 * 10) Bake for 35–40 minutes or until top of cake appears dry and cracked; cool 10 minutes.

Chocolate glaze

 * 1) Heat chocolate and margarine over low heat until melted.
 * 2) Blend in powdered sugar and water until smooth.
 * 3) Stir in additional boiling water, ½ teaspoon at a time, until of drizzling consistency.

Caramel sauce

 * 1) Heat all ingredients to boiling over medium heat, stirring constantly, reduce heat to low.
 * 2) Simmer uncovered for 5 minutes.

Chocolate curls

 * 1) Let the chocolate stand in a warm place for about 15 minutes before making curls. The thicker the bar of chocolate, the larger your curls will be.
 * 2) Place the chocolate on waxed paper. Make chocolate curls by pulling a vegetable peeler toward you across the flattest side of the chocolate, pressing firmly in long, thin strokes. Small curls can be made by using the side of the chocolate bar.
 * 3) Transfer each curl carefully with a toothpick to wax-lined cookie sheet.

Assembly

 * 1) Run knife alongside of cake to loosen, remove side of pan. Cook cake completely.
 * 2) Place on serving plate.
 * 3) Spread top of cake with chocolate glaze; drizzle with caramel sauce.
 * 4) Garnish with chocolate curls and pecans.