Recipe: Chocolate Nut Torte

[brin_bellway]

[cw: what it says on the tin (no pictures)]


Today is my birthday, so it seems like a fitting day to share with you how to make the best cake I have ever had.

(I don't know the original source: the below is a slightly rephrased version of a typed-up recipe sitting in our family cookbook binder.)

The weird thing is, this recipe isn't even *trying* to be good by normal cake standards! It is a *Passover* cake recipe! Those of you who have eaten Passover baked goods are cringing right now, and can imagine my surprise when I tasted it and found it was *better* than chametz cake.

(Disclaimer: I generally like my chocolate to have nuts in, so I *am* biased in favour of a chocolate nut cake.)


Cake ingredients:

• 2/3 cup semi-sweet chocolate chips


• 1/2 cup butter


• 2/3 cup granulated sugar


• 3 large eggs


• 1.25 cups ground pecans, almonds, or hazelnuts (I use almonds; you can often find pre-ground stuff sold as "almond flour" or "almond meal", though in a pinch you *might* be able to make do with throwing some bits of nuts in a food processor)


• 2 tablespoons orange juice or 1 teaspoon orange extract (optional)

Glaze ingredients:

• 2/3 cup semi-sweet chocolate chips


• 1/4 cup butter

Preheat oven to 375°F.

Melt chocolate chips in microwave or over simmering water in double boiler. Allow to cool.

In a small bowl, cream butter. Gradually add sugar, mixing with an electric mixer on high speed, until light and fluffy (about 5 minutes).

Add eggs, one at a time, beating well after each addition. (Batter will appear to have curdled, but this is normal.) With mixer on low speed, add melted chocolate chips, nuts, and (if applicable) orange.

Butter an 8-inch round pan, then line the bottom with parchment paper. Pour batter into pan. Bake for 25 minutes. Centre of cake will seem moist and underbaked.

Let cake cool in pan for 30 minutes. Run a knife around the edge of the cake, and invert cake onto wire cooling rack. Remove pan and paper from cake. Let cake cool for a few hours.

To prepare glaze: melt chocolate chips and butter in microwave or double boiler. Spread glaze on top and sides of cake. Garnish top of cake with sliced nuts. Cut into 8 - 10 slices.

This type of cake freezes beautifully (or so the recipe says), but glaze it *after* thawing.

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Now if you'll excuse me, I need to give the cookbook back to my brother so he can make my birthday cake.

Comments

[brin_bellway]

P.S. Brother says he's been using cream instead of butter for the glaze, because "What kind of bullshit are they making with chocolate chips and *butter*? That's not a *ganache*, that's basically icing but with less sugar."

Unlike Brother, I am not a cook and do not have a relevant sense of professional pride. But I like the glaze as he makes it and generally dislike icing, so I figure he's on to something.

[contrarianarchon]

If you'll excuse the delay, let me say that sounds very tasty and I'll have to try making it just as soon as I can be bothered trying to bake things.

(Also happy implied birthday?)

[brin_bellway]

>>If you'll excuse the delay<<

Late comments are fine, in accordance with blog policy.

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>>(Also happy implied birthday?)<<

Thank you! :)