- 7 ounces 60% Cacao
Bittersweet Chocolate Baking Bar
- 4 ounces Ghirardelli Milk Chocolate Baking Bar
- 1 tablespoons instant freeze-dried coffee
- 3 tablespoons boiling water
- 6 eggs, separated
- 2/3 cups sugar
- 1/4 teaspoons salt (optional)
- 2 cups heavy whipping cream for frosting
- 1 tablespoon instant freeze-dried coffee for frosting
- 1/4 cups boiling water for frosting
- Melt 6 ounces of the bittersweet chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Set aside.
- Dissolve the 1 tablespoon of coffee in boiling water; set aside.
- Preheat the oven to 350°F.
- Grease two 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper.
- In a large mixing bowl, whip the egg whites on medium until soft peaks form.
- With the mixer running, gradually add 1/3-cup sugar. Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.)
- In another large bowl, whip the yolks, the remaining 1/3-cup sugar, and the salt until thick and lemon colored, approximately 5 minutes.
- Slowly add 6 ounces of chocolate and 1 Tbsp coffee; beat until well blended.
- Gently fold 1/4 of the egg whites into the yolk mixture to lighten it. Carefully but thoroughly fold in the remaining whites until no streaks remain.
- Pour the batter into the prepared pans.
- Bake on the center oven rack for 25 minutes.
- Turn off the oven and leave the cake inside for 5 minutes with the oven door closed.
- Transfer the pans to a wire rack (the centers will fall).
- Remove the waxed paper while the cake is warm.
- Cool completely.
Frosting and Garnishing:
- For the frosting, melt 4 ounces of milk chocolate as directed for the cake.
- Dissolve the coffee in 1/4 cup boiling water; add all at once to the chocolate, stirring continuously until smooth. Cool completely.
- In a large mixing bowl, beat the whipping cream at high speed until stiff peaks form.
- Gently fold the chocolate mixture into the whipped cream.
- To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife.
- Place one layer on a serving plate. Spread the layer with 1 cup of chocolate whipped cream. Top with the remaining cake layer.
- Frost the top and sides of the torte with the remaining frosting.
- Sprinkle to the top with 1 oz Bittersweet Chocolate shavings.
- Yields 8 Servings.
Pairing Suggestion: Mirassou California Cabernet Sauvignon
Classic White Crème Brûlèe
- 4 ounces Ghirardelli White Chocolate
- 4 large egg yolks, at room temperature
- 1/3 cups sugar
- 2 cups whipping cream
- 1/2 teaspoons vanilla extract
- Preheat oven to 300°F.
- In medium bowl, whisk egg yolks with sugar until smooth.
- In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat.
- Add white chocolate (chopped in small pieces) to simmering whipping cream.
- Turn off heat and whisk until white chocolate is melted.
- Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla.
- Pour into four ramekins or custard cups.
- Place cups in 13" x 9" baking pan or broiler pan.
- Add enough water so cups sit in 1 to 1 ½ inch of water.
- Bake until set, about 45 minutes.
- Serve warm, at room temperature, or refrigerate overnight.
For a delicious crunchy surface:
- Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
- Yields 4 Servings