Austrian Blue Danube Chocolate Torte Recipe
The sharp tartness of cherries combines with the refined sweet chocolate taste of torte and the occasional sharpness of the flavor of mint to form a sophisticated and elegant two-layer torte—a superb dessert. Chocolate permeates the entire recipe, in both the torte itself and the rich, creamy, velvety chocolate cream that layers it. Somehow they manage to provide both a restrained level of flavor while simultaneously providing the superb glory of chocolate center stage. Cherries, of course, are a natural companion to chocolate, and positioning these in the middle of the cake provides almost every bite with the pleasant surprise of cherries coming through. Be it for an elegant occasion or for a simple family dessert, this Austrian torte is equally apropos.
This recipe is adopted from one found within The Viennese Pastry Cookbook by Lilly Joss Reich
- 5 tbs butter
- 2/3 cup sugar
- 12 squares sweet chocolate, (3 oz total)
- 9 egg yolks
- 6 egg whites
- 1 can sour cherries, (or 1 cup dark sour cherry preserves)
- 3/4 cup + 1 tbs flour
- 1/2 tsp vanilla extract
- Cream together the butter and the sugar (don't be afraid to melt the butter beforehand to ease the integration). Add 6 egg yolks, 1 at a time into it, beating them in thoroughly.
- Melt 6 1/4 oz sweet chocolate squares in a double boiler. When melted, fold it into the butter and sugar.. Beat the egg whites in a separate bowl until they are stiff. Then fold into the chocolate, alternating with folding in the flour, and mix carefully until smooth. Pour into a buttered or greased spring form pan, and bake in the oven at 350 degrees f for 35 minutes.
- Preferably the cake should be allowed to cool for an extensive period of time before it is iced, such as doing so the day after. However, the chocolate cream can be made ahead of time.
- Combine 6 1/4 ounce sweet chocolate squares in a double boiler, along with 1/2 cup water. Heat until it is melted. Remove from heat, and add into it the 1 tablespoon flour, then allow it to cool shortly.
- Add the 3 egg yolks into the chocolate and stir thoroughly, using a whisk if necessary to ensure smoothness. Then return to the flame and heat until it thickens. Remove from heat, allow to cool shortly, then blend with whipped cream. Refrigerated before utilization.
- Cut the torte in half. Spread most of the sour cherries in the middle layer, along with 1/4 of the chocolate cream. Spread the remaining 3/4 chocolate cream on top and on the sides, decorate with the remaining sour cherries, and add mint leaves for garnish.
© 2018 Ryan Thomas