Chocolate Torte with Bittersweet Ganache Glaze

(Vegetarian Times, Jan/Feb 2014 issue) I love chocolate. I love chocolate. I love chocolate.

Even when I’m on a diet – like now – I love chocolate. I love chocolate even if I don’t get to eat the chocolate thing I make – I’m content to just be cooking with it (sort of).

When the new Vegetarian Times (vegetariantimes.com) came in the mail I started my perusal ritual and I discovered a photo and recipe for the most delicious looking cake ever. Ever. Ever. The lead in read: “The No-Oil-Added Chocolate Torte to Live For with Bittersweet Ganache Glaze” and the photograph made this “Torte” look like the most mouth-wateringly delicious thing in the entire world. I had to make it. But like I said I’m on this diet.

It’s the Jackie Warner 10 pounds in 10 days diet. Never will I lose 10 pounds in 10 days. But I’m on day 7 and I think I’ve maybe lost 2 pounds so that’s good too right? Anyway, I needed an event - an occasion. Something to justify cooking this delicious thing right in the middle of my diet. And then Alex called and said that Khai was in town and that he’d made a plan to come for dinner Sunday night with Jack and Adrian (oh them again. . ..)

And there was my hook. Chocolate Torte with Bittersweet Ganache Glaze. I couldn’t wait.

The day arrived. The meal was planned. Who cares what it was. Everyone seemed to like it but I was waiting for the verdict on the Chocolate Torte with Bittersweet Ganache Glaze. The moment came. The cake was admired. Cut. DEVOURED. A hit.

Here it is.

And by the way – if you are on a diet – these calories are worth busting the diet for. I didn’t (other than to be able to report back that it was really really excellent - but it would have been worth it to go all out and have a piece).

Chocolate Torte with Bittersweet Ganache Glaze

 Chocolate Cake

Chocolate Cake

Torte Ingredients:

½ cup all-purpose flour

½ cup minus 1 Tbs. whole-wheat pastry flour

¼ cup plus 1 Tbs. unsweetened Dutch-process cocoa powder

¼ cup sugar, finely ground in blender or super-fine sugar

1 ½ Tbs cornstarch

1 tsp aluminum-free baking powder

1 tsp baking soda

½ tsp fine sea salt

¼ tsp ground cinnamon

½ cup unsweetened full-fat coconut milk (do not use light), stirred

½ cup almond milk

½ cup pure maple syrup

1 tsp vanilla extract

1 tsp chocolate extract

1 tsp apple cider vinegar

Bittersweet Ganache Glaze:

8 oz dark chocolate finely chopped

1 ¼ cups almond milk or soymilk

2 Tbs sugar

1 pinch fine sea salt

1 ¼ tsp vanilla extract

2 tsp mild-flavored olive oil, optional

Torte Directions:

Preheat oven to 350° F. Oil the sides and bottom of a 9-inch cake pan and line the bottom with a parchment circle.

Sift flours, cocoa, sugar, cornstarch, baking powder, baking soda, salt and cinnamon into a bow. Whisk to aerate.

Whisk together the coconut milk, almond milk, maple syrup, vanilla, chocolate extract (if using), and vinegar.

 Dry Ingredients

Dry Ingredients

Whisk dry ingredient into the wet mixture until smooth. Pour into the prepared pan and bake 25 to 30 minutes or until toothpick inserted into center comes out clean or with just a few moist crumbs. I baked it for 25 minutes and the toothpick had crumbs and it was perfectly perfect.

 Cake in pan

Cake in pan

Cool the tort in the pan on a wire rack for 10 minutes. Run a thin knife around the Tort and invert onto a rack. Peel off the parchment paper. Invert the Tort again so that it is to side up on the rack to cool completely. Chill for 30 minutes.

Glaze Directions:

Place chocolate in a bowl.

 Chocolate

Chocolate

Bring almond milk, sugar, and salt to a simmer in a saucepan.

Pour hot milk mixture over chocolate to submerge completely. Cover bowl with plate and let stand 4 minutes. Add vanilla and oil (if using – I did) and whisk from the center out until smooth and glossy. Strain ganache into a bowl (I did not do this because my ganache was perfectly smooth as it was) and let thicken at room temperature for 15 to 25 minutes or until ganache coats a spoon thickly but remains pourable (this took about a half-hour). Pour cooled glaze over the cooled Torte. Chill until glaze is set.

 Chocolate Cake

Chocolate Cake

These are calories worth breaking a diet over.

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