Was just diagnosed with celiac disease a month ago. As soon as you said "no flour" I whipped out my recipe book to copy it down. I would love to see you investigate more things that can be made without flour. B. Dylan Hollis has a vintage peanut butter cookie recipe that is just PB, sugar and an egg, and it's like magic when they turn into something with a texture you associate with flour.
I've been making this torte for years, it's great for Passover. I have multiple copies of The Cake Bible and I love everything Rose Levy Beranbaum does. She is "The Queen" of baking and pastry and her cookbooks are so detailed and provide so much great information. I highly recommend them. I usually use the Ghirardelli bittersweet chips that you can find in almost any grocery store and this recipe comes out amazing every time, of course you can use any darker chocolate you wish. Also, after you pull it from the fridge (I usually let it sit in the fridge overnight), remove the spring form pan ring, then flip it over onto a plate or cardboard round covered in plastic wrap, use the torch to release the bottom pan of the spring form pan and then peel off the parchment, flip it back over onto a serving dish, cut the cake in smaller slices (at least 12, it's very rich), then let it sit and come closer to room temp before serving. It melts in your mouth even more if you let it warm up to room temp. It's like you're eating an elevated candy bar, so amazing!
OMG that is a recipe I am familiar with and it is delicious!!! Also, my gluten free relatives can eat it. The no fail method I use for melting chocolate is to melt the butter first. So long as it doesn’t boil over, it is hard to mess up. Then add the chocolate to the hot butter; wait a little bit and stir.
Another lovely video Emmy! The torte looks luscious! A suggestion to you and others, if you don't want to keep using aluminum foil every time you need to put your springform into a water bath, they do make silicone wraps that just goes around the bottom/sides of the springform pan. I got some as a gift and I love them! I have never had any leaks and they are super easy to use! Very useful and you don't need to keep wasting foil.
A re-useable wrap would be less wasteful but foil allows heat transfer and silicone is an insulator so there would be a difference in texture. Like, for baking cookies, silicone mats are the worst - I don't get the silpat popularity, when a parchment liner makes for much nicer cookies.
I’ve made tortes like this and the foil developed holes during baking that left my dessert soaking wet, so now I’ll use three layers (2 still developed holes). The silicone sounds like a better alternative to ruined desserts.
I have exactly the same yellow Kobenstyle pot and love it. Thanks for the info about the new ones. Regarding the torching of the form to release the tort. It may be easier and safer to preserve the foil that was wrapped around the form when it went into the oven. After the tort is chilled, put the form back into the foil and place it in hot water for a minute or two. It will release perfectly without the use of a flame.
_"Wow! 15min and only 3 ingredients! I _*_gotta_*_ make this!!"_ [need 8 bathtub-sized bowls, springform pans, industrial mixers, water-baths, etc.] _"Yeah, forget it. Way outta my league."_
15 minutes? over the years i have been watching you make things this might be in the top 5 most difficult, because its only 3 ingredients, the prep for them and all the mixing and baking techniques. this may be easy for a proffesional
@@AnniCarlssonI agree with the OP this recipe would be easy for a professional but challenging for the average cook. Stating that a five year old could accomplish this is an egregious exaggeration. Given the title of the video, I myself was expecting an easy 15 minute dessert. Reading comments I could see many others had the same impression and were disappointed by the tools used like a large stand mixer, springform pan, and torch that many don't have, expensive ingredients, and time needed to get to finished dessert.
While you're waiting for this to cook and cool, take a chunk of that chocolate, toss it in a pan along with about a cup of milk, stir a heaped teaspoon of cornstarch with milk into a smooth paste, stir that in and cook until it's thick. Yummy chocolate pudding in a flash - with 3 ingredients. The proportions are up to your taste and preferences. This torte looks fabulous, but it's obviously meant to be shared. I can occasionally sneak in my chocolate pudding for one when no-one is watching. LOL
Have you tried a cornstarch substitute that works well? I’ve learned the hard way that arrowroot sort of falls apart pretty quickly, so I probably wouldn’t try that, but does anything else work well? Thank you.
@@ztag1pou can use any starch to different degrees of success. Kudzu works well for puddings, and so does potato starch. You’ll just have to play around with different starches until you find what you’re looking for!
@@katjaamyx2922 Relatable, yes. But also, I feel like it's encouragement for home cooks who are anxious about trying new things because they're afraid of goofs. Rome wasn't built in a day, and good cooks don't always get it right first time. :)
this cake is also amazing as a tart filling. i first came across it in rose levy beranbaum's pie and pastry bible, made it many times since then and it's always a huge success. sometimes i like to put a layer of nutella between the pastry and the chocolate oblivion filling 😋
@@automaton-in-love No you just bake it in the shell. I've never tried it as a cake and was really surprised when I saw the water bath. I think the pastry insulates it.
With the eggs and that amount of butter, my first thought was that this would make an easy and excellent keto/low-carb dessert if you can find a good-quality sugar-free dark chocolate. Can't wait to try it!
This might work with Lily's dark chocolate chips. I've tried it with regular milk chocolate and it doesn't work. So, not all chocolates will work with this recipe. It would definitely be an experiment.
This is almost identical to Chef John’s chocolate decadence cake posted 8 years ago, except he did not use a soufflé bath, released the cake with a traditional buttered and floured pan. Also, apparently this cake, again called chocolate decadence, was really popular in the 1980s. I made this a few weeks ago, and I HIGHLY recommend eating this cake with his raspberry sauce recipe, some whipped cream and shaved chocolate or coffee. It is a very rich “decadent” experience which is elevated so much by the vibrant, bright raspberry sauce.
I made this years ago for my husband's birthday (funnily, it was his birthday yesterday). It is amazing but quite expensive so I've only made it a few times since I've had the book. It's great garnished with strawberries. It's incredibly rich. A little goes a long way. But it's not too sweet or sick making.
I love the way you describe the flavors that you’re experiencing! I will soon be experiencing one of those glorious moments of chocolate joy for myself! Thank you for sharing!
I worked at a place that made a similar thing, but it separated the yolks and eggs and you whipped the yolks before adding the chocolate (which I believe was melted with butter, i don't have the recipe with me right now) and then you whipped the whites, folded that in. BUT! The night before you took raisins and soaked them in whiskey (you could use simple syrup if you want to avoid alcohol) and then chopped up some almonds and you fold them in last minute before you bake them. I think it was called the Double Diablo Torte. It was so good.
15 minutes sounds like a massive understatement, when even the video itself, that doesn't show all the intermediate steps (such as the butter+chocolate mixture getting heated), takes 13 minutes until the cake has been served.
A rich and satisfying… video 😂 The torte looks extremely appropriate for chocolate cravings. The medium level of expertise needed you demonstrate skillfully.
I have the same model as her. I strongly recommend it. It's my toaster, it's how I reheat things, and unless I'm cooking for a crowd I use this for baking probably 98% of the time.
That looked fantastic! I used to make a chocolate mousse torte for my restaurant. It used 1 lb chocolate, 1 lb butter, 8 eggs and a cup of heavy cream, then covered in chocolate ganache. It was a favorite, but it could kill you.
Torte looks amazing, Emmy! What a shame about the Dansk issue...I guess they were unaware that you have close to 3 MILLION subscribers and would be sharing your experience with all of them? Silly Dansk ;-). PS: Dansk is now owned by Food52- perhaps their quality will improve?
This looks great! Definitely will try. I have all of my mom's Dansk cookware from the1970s. I used to live near a Dansk store, so that's what she'd get for birthday or Christmas.
This looks delicious, and doesn't really seem to be too sweet. Can't wait to make this! I have the dark chocolate thst you used in your "greens cupcakes," which were a huge hit.
The way you describe it makes it sound similar to my personal brownie recipe, except I use semi bitter chocolate, sugar to balance it out and make the eggs puff out more and some leavening flour to give it extra volume and a bit of crust, that way it gets a bite for the outside, but the inside keeps the dense mousse like interior taste
I have a very similar recipe. It’s called Schokoladen Schmelz (german). Like you said, with a bit sugar and flour. I use sometimes a little orange oil. I love chocolate and orange! Do you bake it in a water bath? My recipe is baked normal.
I’ve always made a similar recipe but didn’t heat the eggs. I separated them and whipped the egg whites separately to get the fluffy texture! I may try to heat my eggs next time!
@@Miss_Kisa94 No, chocolate that's removed of sugar, made with sucralose or something else instead. It is sometimes richer in fat, but you're adding butter anyways. I don't do keto, but that's how it would be, I think. I'd rather have low calories instead, for myself, but it's my personal belief and I am not diabetic or in need of a proper keto diet but this can be a very attractive dessert and made without sugar.
@@Miss_Kisa94 Diet is usually applied to food that has one or more elements removed from its composition to fit dietary restrictions. It's mostly used for foods where sugar was replaced with an alternative and it's usually because you want to make those preparations safer for diabetics. Light means with a reduction of calories. Now, you have several types of diets, some to lose weight, some to gain weight, some to control certain medical conditions. Keto diets were originally used to control certain types of health issues, but then it seems that the diet had side effects like weight loss and some benefits. I am not a dietician but I love the topic and this dessert just felt like a perfect thing for a keto diet, as long as you can remove the sugar from it (hence why the idea of using diet chocolate, maybe zero sugar chocolate with sucralose, or whatever else you feel is suitable, you get my point). I still think this is more of a treat than a healthy thing, but I am addicted to sugar and if I am making something from scratch I always look forward removing as much sugar (and fat) from my food as possible while still tricking my brain into thinking its eating something unhealthy and tasty. 😁
Not having the right sugar proportions does throw off the texture some. We sometimes make it with a darker chocolate than called for, which gives a higher fat to sugar ratio. And then the fat has a tendency to bloom out of it, which makes it a bit grainy, as opposed to lusciously smooth. Still tastes incredible. But has some mild aesthetic and mouthfeel issues.
If you want to release something from a springform pan, use a small bowl. Lay it face down, then lower the unlatched pan down onto it. That way the base of the pan stays with the bowl and the walls of the pan lower. Then you don’t have a wobbly pan hanging off your arm lol Anything will work as long as it’s smaller than the base of the springform pan (so that it can fit in the lowering wall of the springform pan). A small cake stand would work great.
Interesting watching this, I have made this torte many times from The Cake Bible recipe, which interestingly is very slightly different if I remember right, the pan with water is preheated in the oven while you are preparing the torte, and the recipe had you beat the eggs to soft peaks, and fold in half the eggs and then the other half. Chill the torte for an hour or so, no torch method. So interesting seeing the tiny changes.
No 'good' chocolate. No fancy equipment. No waterbath. Still good. Sauce: I have made this (half) recipe no less than 5 times, since this video was posted. I used Nestle semi sweet chocolate chips. I added powdered sugar, vanilla, and a few drops of Fiori di Sicilia (which /is/ fancy). I don't even use the right oven temperatures, which sometimes yields less of the ganache effect, and more of a brownie/outer edge effect. Still good.
Thank you for the recipe - M E ❤ Wish we had a HUGE mixer like you! (and a alternative means of egg whispery for folks who don't.) Read up on the concept of spring form pans - why it has a clasp and how to release it…makes getting stuff out of it so much easier!! Also, while fire is very dramatic, a hot knife along the edge of the torte will aid in freeing it from the pan, just as well. Presentation = everything. Consider adding a sprig of mint or a raspberry or 5 to the plate.😮
Interesting recipe. I think all vintage stuff is better made then the stuff today. My expensive pots and pans say metal is okay but eventually it starts coming off. They are Calphalon brand. I think stuff these days of manufactured to break so we have to buy it more often. Oh and the recipe looks good too! Lol😊
OOh...I make something like this with ground rice and water instead of butter and just bet the water boiling and whisk in the dark chocolate and eggs. I do whisk in a bit of butter if I have it or sometimes peanut butter. Sometimes I bake it, but just as good as a pudding. I am more of a use what I have type and am enjoying what having a nutribullet can do...but definitely will have to try it with all the butter! Another great emmy video!
For next time: when folding whipped anything into a denser mixture if you do it in parts it tends to work better! So do it in 3 parts or even just 2 parts and it should incorporate quicker without losing as much of the air. So add 1/3 of the whipped cream/eggs/egg whites and then fold, next 1/3, fold, last 1/3, fold.
I desperately want to make this with the seven minute frosting you shared I think it was with the ice cake video but I could be wrong. I made it and used it as a topping for the basque style cheesecake you shared as a birthday cake and it would be SO yummy with this I imagine. Thank you for all of your inspiration!
Emmy's rant about the pot is what I imagine is the closest she ever gets to a fit of rage. Even her anger is polite and reserved.
I've been noticing that in reviews about enameled cast iron pots. They have a problem cracking and chipping.
She's gone more hulk rage at unmoldable gelatine dishes-- with the mirror glaze and dragon's beard videos as honorable mentions. 🙃
Right?!
That's not character, that's cost cutting in manufacturing
Yeah my fiance is like that. Rarely gets angry.
I have made this many, many times and it is always a hit. I serve it with a raspberry coulis, which compliments it perfectly.
Have you ever tried or do you think you could use almond bark to make a white chocolate version?
have you had it with ice cream? I imagine that'd be the best combo
Complements, not compliments.
@@knowyourlove5613Why not use white chocolate?
I was just about to say raspberries and homemade whipping cream😂 😊
My mother-in-law is the same way with bowls. It’s like she views it as a sign of strength, determination, and grit to use the smallest bowl possible.
I've made this before, but used coconut oil instead of butter. It was absolutely amazing!
Was just diagnosed with celiac disease a month ago. As soon as you said "no flour" I whipped out my recipe book to copy it down. I would love to see you investigate more things that can be made without flour. B. Dylan Hollis has a vintage peanut butter cookie recipe that is just PB, sugar and an egg, and it's like magic when they turn into something with a texture you associate with flour.
Look up “paleo X” with X as the food you are looking for. Paleo is always grain free. No danger of gluten.
@Janknitz1 I have heard that tip, but paleo also eliminates foods I'm not interested in eliminating, so I tend to look for "gluten free x" first.
Have you tried pavlova? It's so good, just meringue, whipped cream and fruits of choice 😍 I like it best with strawberries!
That peanut butter cookie recipe is awesome, I've made it a few times. It's like peanut brittle ❤
Alton Brown has a great gf cornbread recipe
I've been making this torte for years, it's great for Passover. I have multiple copies of The Cake Bible and I love everything Rose Levy Beranbaum does. She is "The Queen" of baking and pastry and her cookbooks are so detailed and provide so much great information. I highly recommend them.
I usually use the Ghirardelli bittersweet chips that you can find in almost any grocery store and this recipe comes out amazing every time, of course you can use any darker chocolate you wish. Also, after you pull it from the fridge (I usually let it sit in the fridge overnight), remove the spring form pan ring, then flip it over onto a plate or cardboard round covered in plastic wrap, use the torch to release the bottom pan of the spring form pan and then peel off the parchment, flip it back over onto a serving dish, cut the cake in smaller slices (at least 12, it's very rich), then let it sit and come closer to room temp before serving. It melts in your mouth even more if you let it warm up to room temp. It's like you're eating an elevated candy bar, so amazing!
Totally agree!! I've loved this torte for years, and have made lots of the other cakes in her Cake Bible; the butter cakes are delicious 😋
What kind of oven do you use? I would like to have one, too.
A layer of finely chopped hazelnut as a base is delightful ❤
Literally one of my favorite human beings!
OMG that is a recipe I am familiar with and it is delicious!!! Also, my gluten free relatives can eat it. The no fail method I use for melting chocolate is to melt the butter first. So long as it doesn’t boil over, it is hard to mess up. Then add the chocolate to the hot butter; wait a little bit and stir.
Good tip. Thanks!😊
Another lovely video Emmy! The torte looks luscious! A suggestion to you and others, if you don't want to keep using aluminum foil every time you need to put your springform into a water bath, they do make silicone wraps that just goes around the bottom/sides of the springform pan. I got some as a gift and I love them! I have never had any leaks and they are super easy to use! Very useful and you don't need to keep wasting foil.
A re-useable wrap would be less wasteful but foil allows heat transfer and silicone is an insulator so there would be a difference in texture. Like, for baking cookies, silicone mats are the worst - I don't get the silpat popularity, when a parchment liner makes for much nicer cookies.
@Cheerios if not careful, silicone can chip at extreme temperatures. Also, boiling water may damage the mold or affect its properties.
I’ve made tortes like this and the foil developed holes during baking that left my dessert soaking wet, so now I’ll use three layers (2 still developed holes). The silicone sounds like a better alternative to ruined desserts.
6:08 GIRL SPILLING THE TEA! i love it.
I have exactly the same yellow Kobenstyle pot and love it. Thanks for the info about the new ones. Regarding the torching of the form to release the tort. It may be easier and safer to preserve the foil that was wrapped around the form when it went into the oven. After the tort is chilled, put the form back into the foil and place it in hot water for a minute or two. It will release perfectly without the use of a flame.
The originators of this recipe are taking some liberty with this 15 minutes thing.
15 minutes to cook is what she said
_"Wow! 15min and only 3 ingredients! I _*_gotta_*_ make this!!"_
[need 8 bathtub-sized bowls, springform pans, industrial mixers, water-baths, etc.]
_"Yeah, forget it. Way outta my league."_
15 minutes? over the years i have been watching you make things this might be in the top 5 most difficult, because its only 3 ingredients, the prep for them and all the mixing and baking techniques. this may be easy for a proffesional
What? What was hard here. Melt chocolade and butter whipp eggs mix together in a pan bake. A 5 year old can do this with help with owen
@@AnniCarlssonI agree with the OP this recipe would be easy for a professional but challenging for the average cook. Stating that a five year old could accomplish this is an egregious exaggeration.
Given the title of the video, I myself was expecting an easy 15 minute dessert. Reading comments I could see many others had the same impression and were disappointed by the tools used like a large stand mixer, springform pan, and torch that many don't have, expensive ingredients, and time needed to get to finished dessert.
While you're waiting for this to cook and cool, take a chunk of that chocolate, toss it in a pan along with about a cup of milk, stir a heaped teaspoon of cornstarch with milk into a smooth paste, stir that in and cook until it's thick. Yummy chocolate pudding in a flash - with 3 ingredients. The proportions are up to your taste and preferences. This torte looks fabulous, but it's obviously meant to be shared. I can occasionally sneak in my chocolate pudding for one when no-one is watching. LOL
Have you tried a cornstarch substitute that works well? I’ve learned the hard way that arrowroot sort of falls apart pretty quickly, so I probably wouldn’t try that, but does anything else work well? Thank you.
@@ztag1pou can use any starch to different degrees of success. Kudzu works well for puddings, and so does potato starch. You’ll just have to play around with different starches until you find what you’re looking for!
Chocolate pudding from scratch is delicious!
Sounds great! Shall try that.
I just stir good quality drinking chocolate into cold custard and then microwave until hot. It's delicious!
Emmy, you can dust with powder sugar, a little cocoa, white chocolate shavings, dollops of whipped topping, etc.
I love how calm you are.I need this in my life, just to be calm and not take things too serious.
Love the recipe, I will definitely give a try.
Mad respect for Emmy, little goofs like using the wrong size bowl don't get edited out. :)
It is part of what makes her so relatable, right!
@@katjaamyx2922 Relatable, yes. But also, I feel like it's encouragement for home cooks who are anxious about trying new things because they're afraid of goofs. Rome wasn't built in a day, and good cooks don't always get it right first time. :)
this cake is also amazing as a tart filling. i first came across it in rose levy beranbaum's pie and pastry bible, made it many times since then and it's always a huge success. sometimes i like to put a layer of nutella between the pastry and the chocolate oblivion filling 😋
Oh, my - might have to try it this way!
When you use it as tart filling do you still bake it in a water bath?
@@automaton-in-love No you just bake it in the shell. I've never tried it as a cake and was really surprised when I saw the water bath. I think the pastry insulates it.
Living for the pot rant! 🙌🏻
I do something similar but I add two tablespoons of instant espresso
With the eggs and that amount of butter, my first thought was that this would make an easy and excellent keto/low-carb dessert if you can find a good-quality sugar-free dark chocolate. Can't wait to try it!
My thought as well!
Baker's chocolate had no sugar
This might work with Lily's dark chocolate chips. I've tried it with regular milk chocolate and it doesn't work. So, not all chocolates will work with this recipe. It would definitely be an experiment.
Eggs are just so MAGICAL.
This is almost identical to Chef John’s chocolate decadence cake posted 8 years ago, except he did not use a soufflé bath, released the cake with a traditional buttered and floured pan.
Also, apparently this cake, again called chocolate decadence, was really popular in the 1980s.
I made this a few weeks ago, and I HIGHLY recommend eating this cake with his raspberry sauce recipe, some whipped cream and shaved chocolate or coffee. It is a very rich “decadent” experience which is elevated so much by the vibrant, bright raspberry sauce.
I made this years ago for my husband's birthday (funnily, it was his birthday yesterday).
It is amazing but quite expensive so I've only made it a few times since I've had the book. It's great garnished with strawberries. It's incredibly rich. A little goes a long way. But it's not too sweet or sick making.
I love the way you describe the flavors that you’re experiencing! I will soon be experiencing one of those glorious moments of chocolate joy for myself! Thank you for sharing!
I worked at a place that made a similar thing, but it separated the yolks and eggs and you whipped the yolks before adding the chocolate (which I believe was melted with butter, i don't have the recipe with me right now) and then you whipped the whites, folded that in. BUT! The night before you took raisins and soaked them in whiskey (you could use simple syrup if you want to avoid alcohol) and then chopped up some almonds and you fold them in last minute before you bake them. I think it was called the Double Diablo Torte. It was so good.
Go for the bigger bowl is my kitchen mantra 😂
Never ever change your style, you are perfect the way you are, always a pleasure to watch you cook 👍🏻
I’m so thrilled you used Scharfen Berger chocolate! It’s my favorite 🤩
15 minutes sounds like a massive understatement, when even the video itself, that doesn't show all the intermediate steps (such as the butter+chocolate mixture getting heated), takes 13 minutes until the cake has been served.
I am always so grateful when Emmy makes gluten free recipes (and then I know if they will truly be tasty) thanks so much! 💕
A rich and satisfying… video 😂
The torte looks extremely appropriate for chocolate cravings. The medium level of expertise needed you demonstrate skillfully.
That chocolate cake torte looks SOOOOO yummy!!
omg I so cant wait to try this! thanks for sharing, Emmy!
Please dont bully cakes. 🧡
Emmy thanks for all your uploads. Been in bed most of the day feeling crummy, so this is just what the doctor ordered
I'm always surprised at how much your oven can hold. It looks so small.
I have the same model as her. I strongly recommend it. It's my toaster, it's how I reheat things, and unless I'm cooking for a crowd I use this for baking probably 98% of the time.
@@SamBrickell what's it called?
@@SamBrickellI want to know that answer too. I’m in a wheelchair. What’s the oven called?
I’m always surprised at how much Emmy can hold, lol! She’s so tiny!
Isn't that a mouse?
I've made hundreds of these a week as the gluten free option at a resort I work for. To slice we use unflavored dental floss
Begging for a sprinkling of flaky sea salt! Yum!
This is the cake I make every year for my birthday. I love it soooooo much...with berries.
the cross-section literally made my heart skip a beat LMAO
it looks so good Emmy!
That looked fantastic! I used to make a chocolate mousse torte for my restaurant. It used 1 lb chocolate, 1 lb butter, 8 eggs and a cup of heavy cream, then covered in chocolate ganache. It was a favorite, but it could kill you.
What a way to go!
@@kathimorrical9912 you’re right , how are you doing today
Omg that really is too much!
It's one of those amazing recipes that happens to be gluten free!! Those are usually the best gluten free recipes 🙃🙃🙃
Yum,dark chocolate. This sounds delicious
Emmy, it's always good to see you again and a great video ❤
Torte looks amazing, Emmy! What a shame about the Dansk issue...I guess they were unaware that you have close to 3 MILLION subscribers and would be sharing your experience with all of them? Silly Dansk ;-). PS: Dansk is now owned by Food52- perhaps their quality will improve?
“Please don’t bully cakes.🧡” :P
If you take a oven bag and cover the spring form pan it works better than foil. You will not water leak through to cake or torte or cheese.
This looks great! Definitely will try. I have all of my mom's Dansk cookware from the1970s. I used to live near a Dansk store, so that's what she'd get for birthday or Christmas.
Lovely video, Emmy!! It's better to have bigger bowls than using small and not enough to do the job. 😊
This looks delicious, and doesn't really seem to be too sweet. Can't wait to make this!
I have the dark chocolate thst you used in your "greens cupcakes," which were a huge hit.
3 ingredients, 18 pans and devices that I don't own. Thanks Emmy!
Plus a 15 minute two stage baking process and another twenty to thirty minutes of prep. Then hours of waiting for it to cool. Sigh...
I wonder if doing some kind of graham cracker crust or something would add to it. Give it a nice crunch!
Man... My mouth is actually watering...
I want that cake so much right now lol.
The way you describe it makes it sound similar to my personal brownie recipe, except I use semi bitter chocolate, sugar to balance it out and make the eggs puff out more and some leavening flour to give it extra volume and a bit of crust, that way it gets a bite for the outside, but the inside keeps the dense mousse like interior taste
I have a very similar recipe. It’s called Schokoladen Schmelz (german). Like you said, with a bit sugar and flour. I use sometimes a little orange oil. I love chocolate and orange! Do you bake it in a water bath? My recipe is baked normal.
@@nicanonymus2491 no, it goes into the even at medium heat
I’ve always made a similar recipe but didn’t heat the eggs. I separated them and whipped the egg whites separately to get the fluffy texture! I may try to heat my eggs next time!
So, you pretty much make a chocolate mousse and you bake it. Genius.
For presentation (photogenic look, lol) could lightly dust with powdered sugar, and garnish with a couple of raspberries, or mint leaf.
Yay! ASMR recipes. I love how you savor your results at the end. It's very soothing to listen to you!
Wow, thats got to be the healthiest looking treat and Im going to try it 😊😊😊
I love chocolate tortes so much. Maybe I'll make this for my birthday in August. Mmmmm!
Dang, Mrs Emmy you almost unleashed your dark side when you were thinking about that pot. 😂
That torte looks amazing! Thank you for sharing! I'm definitely going to make this! 💖
a chocolate cake fit for a Prince...a Daedric Prince
I think this absolutely looks photogenic. Then again, I'm a chocolate fiend so I'm probably a bit biased.
We usually lightly sprinkle it with powdered sugar or cocoa to make it look finished.
Wow! This looks like a very nice keto friendly recipe if you use diet chocolate!
What I'm the world is diet chocolate? 😮 You mean like carob?
@@Miss_Kisa94 No, chocolate that's removed of sugar, made with sucralose or something else instead. It is sometimes richer in fat, but you're adding butter anyways. I don't do keto, but that's how it would be, I think. I'd rather have low calories instead, for myself, but it's my personal belief and I am not diabetic or in need of a proper keto diet but this can be a very attractive dessert and made without sugar.
@@TheSimArchitect huh yeah that doesn't really sound like it fits the definition of "diet" but whatever makes people happy I guess 🤷
@@Miss_Kisa94 Diet is usually applied to food that has one or more elements removed from its composition to fit dietary restrictions. It's mostly used for foods where sugar was replaced with an alternative and it's usually because you want to make those preparations safer for diabetics. Light means with a reduction of calories.
Now, you have several types of diets, some to lose weight, some to gain weight, some to control certain medical conditions. Keto diets were originally used to control certain types of health issues, but then it seems that the diet had side effects like weight loss and some benefits. I am not a dietician but I love the topic and this dessert just felt like a perfect thing for a keto diet, as long as you can remove the sugar from it (hence why the idea of using diet chocolate, maybe zero sugar chocolate with sucralose, or whatever else you feel is suitable, you get my point).
I still think this is more of a treat than a healthy thing, but I am addicted to sugar and if I am making something from scratch I always look forward removing as much sugar (and fat) from my food as possible while still tricking my brain into thinking its eating something unhealthy and tasty. 😁
Not having the right sugar proportions does throw off the texture some. We sometimes make it with a darker chocolate than called for, which gives a higher fat to sugar ratio. And then the fat has a tendency to bloom out of it, which makes it a bit grainy, as opposed to lusciously smooth. Still tastes incredible. But has some mild aesthetic and mouthfeel issues.
Yum! I don't have kitchen set up like yours....lovely
If you want to release something from a springform pan, use a small bowl. Lay it face down, then lower the unlatched pan down onto it. That way the base of the pan stays with the bowl and the walls of the pan lower. Then you don’t have a wobbly pan hanging off your arm lol
Anything will work as long as it’s smaller than the base of the springform pan (so that it can fit in the lowering wall of the springform pan). A small cake stand would work great.
Sometimes the best description of something is to just say nothing at all :)
The LONGEST 15mins of my LIFE! I DDNT THK SHE WS EVA GONNA TASTE THE THING
Interesting watching this, I have made this torte many times from The Cake Bible recipe, which interestingly is very slightly different if I remember right, the pan with water is preheated in the oven while you are preparing the torte, and the recipe had you beat the eggs to soft peaks, and fold in half the eggs and then the other half. Chill the torte for an hour or so, no torch method. So interesting seeing the tiny changes.
No 'good' chocolate.
No fancy equipment.
No waterbath.
Still good.
Sauce: I have made this (half) recipe no less than 5 times, since this video was posted.
I used Nestle semi sweet chocolate chips.
I added powdered sugar, vanilla, and a few drops of Fiori di Sicilia (which /is/ fancy).
I don't even use the right oven temperatures, which sometimes yields less of the ganache effect, and more of a brownie/outer edge effect.
Still good.
Looks amazing! I'd love to know about the large pan you used for the waterbath. I need that in my life!
Thank you for the recipe - M E ❤
Wish we had a HUGE mixer like you! (and a alternative means of egg whispery for folks who don't.)
Read up on the concept of spring form pans - why it has a clasp and how to release it…makes getting stuff out of it so much easier!!
Also, while fire is very dramatic, a hot knife along the edge of the torte will aid in freeing it from the pan, just as well.
Presentation = everything. Consider adding a sprig of mint or a raspberry or 5 to the plate.😮
my period is about to start and the algorithm MUST know because it recommended this and MY GOD i want that torte so very bad
I've been eating and making this most of my life. I remember the first time I had it they said it's called death by chocolate. 😂
Do you put that quantity of butter she used? I feel it s too much and would upset the stomach
@Baker Woman Yep I use that much butter. It's very rich and I can only eat a small sliver at a time but it is soooo good.
I make this and serve it with raspberry sauce and fresh raspberries. The flavor combination is perfect.
Interesting recipe. I think all vintage stuff is better made then the stuff today. My expensive pots and pans say metal is okay but eventually it starts coming off. They are Calphalon brand. I think stuff these days of manufactured to break so we have to buy it more often. Oh and the recipe looks good too! Lol😊
I won't lie; it looks like a straight up big ol' slice of fudge and it's making my teeth hurt to look at it.
I make this all the time, and I add a raspberry glaze. It is out of this world.
My Mom always makes this for family holiday meals
OOh...I make something like this with ground rice and water instead of butter and just bet the water boiling and whisk in the dark chocolate and eggs. I do whisk in a bit of butter if I have it or sometimes peanut butter. Sometimes I bake it, but just as good as a pudding. I am more of a use what I have type and am enjoying what having a nutribullet can do...but definitely will have to try it with all the butter! Another great emmy video!
I’m here for the rant and tangent. ❤😂
I too pick out the smaller bowls and have to transfer. Lol
For next time: when folding whipped anything into a denser mixture if you do it in parts it tends to work better! So do it in 3 parts or even just 2 parts and it should incorporate quicker without losing as much of the air.
So add 1/3 of the whipped cream/eggs/egg whites and then fold, next 1/3, fold, last 1/3, fold.
🤤That looked amazing!!
The cheering crowd popping up... Very funny! 😆
I’d love to see you make various icebox cakes and lemon tiramisu
Lemon tiramisu?! I'm intrigued.
Nice! I've used a heat gun before, works really well.
Don't cry truffle torte you're beautiful
The cake looks fabulous. Emmy's, May West voice was perfect, too. 😂😂😂
I've made this for folks who can't have wheat and it's always a hit.
This is right up my alley! I wish I had some right now! Is there somewhere you have the recipe written down? I didn't see it in the description.
Omgoodness, how many quarts is ur mixer bowl? I luv it. I need to get a bigger one.
If you don't have a torch to release the torte, I would recommend wrapping a tea towel soaked in hot water wrapped around the pan.
“It’s not that photogenic”…completes amazing photo shoot.
That is a beast of a mixer. 😮
You are so easy to follow and sweet. Thank you for the recipie
I desperately want to make this with the seven minute frosting you shared I think it was with the ice cake video but I could be wrong. I made it and used it as a topping for the basque style cheesecake you shared as a birthday cake and it would be SO yummy with this I imagine. Thank you for all of your inspiration!