1 Tablespoon Cocoa powder
10 ounces Bittersweet chocolate finely chopped
3/4 cup H-E-B unsalted butter cut into 6 pieces
5 H-E-B large egg yolks save the whites
6 tablespoons H-E-B Granulated Sugar
1 tablespoon Brewed H-E-B café ole espresso coffee
1 teaspoon McCormick vanilla
1/8 teaspoon Salt
3 H-E-B large egg whites at room temperature
8 ounces Hill Country Fare semi-sweet chocolate chips
1 cup H-E-B heavy cream
Heat oven to 300deg;F. Spray an 8-inch round cake pan with non-stick cooking spray.Line the bottom of the sprayed pan with a circle of parchment paper. Spray thepaper and sides of the pan again and dust with 1 Tablespoon Cocoa Powder andset aside.
Place water in the bottom of a double boiler. If you do not have a double boiler,use 2 sauce pans that fit one on top of the other. Bring the water to a low bubbleover low heat and place the empty sauce pan or double boiler top pan over thehot water pan. Add the bittersweet chocolate and butter to the pan and meltslowly. When the chocolate melts, blend in the butter until it forms a smoothmixture. Pour the chocolate mixture in a bowl to cool.
Combine the egg yolks, 4 Tablespoons of the sugar, coffee, vanilla and salt in alarge mixing bowl. Mix these ingredients with electric mixer on high speed for4 minutes until the mixture is pale and thick. Slowly pour the cool chocolatemixture into the egg mixture, beating on medium speed for 1 minute;set the mixture aside.
Using a clean bowl and mixer blades, beat the egg whites on medium high speeduntil the eggs are foamy. Slowly add the remaining 2 Tablespoons of sugar to theegg whites and continue to beat until they form soft peaks. Scoop half the beatenegg whites into the chocolate mixture and gently blend with a large spoon. Add theremaining beaten egg whites to the chocolate mixture and gently blend with a largespoon until there are no streaks remaining.
Pour the batter into the prepared baking pan and spread out evenly. Bake thechocolate torte on the center oven rack for 35 minutes or until a toothpickinserted in the center comes out clean. Do not overcook. Cool the cake on a rackin the pan for 30 minutes. Run a knife around the rim of the cake and invert thecake onto a cake platter. Cover the cake with plastic wrap and freeze for 2 hours
Chocolate Ganache Icing: Melt semi-sweet chocolate chips with the cream in asaucepan over low heat. Pour the mixture into a bowl and cool about 15 minutes.Whisk the chocolate mixture a little to thicken slightly. Remove the cake from thefreezer and discard the plastic wrap. Place cake on a wire rack. Spread thechocolate ganache over the frozen cake starting from the top down. The cold cakewill cause the chocolate to set quickly.Refrigerate cake until ready to serve
No Nutritional Information Available