I moved into my new position/office today at work.
This calls for a celebration. Let’s make a torte!
An ooey, gooey, rich, indulgent molten chocolate torte. Drool.
Cracked, thick crusty top. Soft, spongy sides. Thick, creamy, almost pudding-y center. Chocolate perfection.
Let’s make sure to use all bittersweet chocolate, just so it’s that much richer. Because what’s the point in making a chocolate torte if not to make it as rich as possible?
Grind up some dried rose petals. Take a deep breath. So fragrant, so flowery. Go ahead and mix some of that rose powder in with cocoa powder. Then go ahead and sprinkle that mixture all over the top of your torte. Your taste buds will thank you.
I am currently OBSESSED with flavored whipped cream. Whipped cream with rose sugar? Insane.
Make this. Make this frequently. It’s just too good.
Is there any better way to celebrate than with a plate o’ chocolate? If you can think of a better way, I’d like to know.
Is this dessert healthy? Absolutely not. Is it worth the extra calories? Absolutely yes.
Make this torte to celebrate your new job. Make this torte to celebrate your new house. Make this torte to celebrate your new baby. Make this torte to celebrate a new episode of Real Housewives. Just. Make. This. Torte.
But bring me some while you’re at it
Molten Chocolate Torte
12 oz. bittersweet chocolate, broken into small chunks
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature and cubed
Large pinch of salt
5 eggs, room temperature
1 1/4 cup sugar
1 Tbsp. vanilla
3 Tbsp. cocoa powder
3 Tbsp. ground dried rose petals
Preheat oven to 375º.
Cut a parchment paper round to fit into the bottom of a 7” springform pan. Butter the bottom and sides of pan. Wrap aluminum foil around the outside bottom and side of the pan, about half way up. Set aside.
In a double boiler set over medium-high heat, melt chocolate, butter and salt together until smooth and creamy. Set aside.
In a stand mixer, combine eggs, sugar and vanilla. Beat on high until thick and doubled in volume, about 8-10 minutes. Fold chocolate into egg mixture until smooth and well combined. Pour mixture into prepared springform pan. Tap pan on the counter to release air bubbles.
Place springform pan into a large roasting pan. Fill pan with hot water until it reaches 1/2 way up the springform pan. Bake in the middle of the oven until the top and sides are set but center is still jiggling, about 40-45 minutes. Remove springform pan from waterbath and let cool to room temperature. Remove foil from around bottom of pan. Refrigerate at least 2 hours. Combine cocoa powder and ground rose petals. Remove torte from refrigerator and carefully separate the sides of the springform pan to remove torte. Sprinkle with cocoa powder mixture evenly over the top of the torte. Serve at room temperature.
Rose Whipped Cream
2 cups heavy cream
3 Tbsp. ground dried rose petals
3 Tbsp. powdered sugar
1 tsp. vanilla extract
In a stand mixer, beat heavy cream until soft peaks just begin to form. Add ground rose petals, powdered sugar and vanilla extract. Whip until at desired thickness, taking care not to over whip (this will happen fast, so be careful). Refrigerate until ready for use.
Makes approx. 4 cups whipped cream