If you have a subscription to Bon Appetit magazine, I’m sure you were salivating as much as I was in December when this showed up on the pages:
From Bon Appetit
You all know I don’t like chocolate, but I really wanted a piece of this cake. I decided to make it for Christmas Eve dinner since I knew there would be chocolate lovers in the house.
Be prepared to go through plenty of eggs and butter with this one. It is very rich, but very good. I decided to not undertake the ribbons for my sanity (I was still trying to recover from Hawaii). I bet if you tried it, people would hoist you up on their shoulders and carry you around like you just ran in for the winning touchdown.
Of course my pictures, don’t look anything like the ones above, but my photography skills are a work in progress…
Spiced Chocolate Torte
Adapted from Bon Appetit, December 2010
1 1/2 cups butter (3 sticks)
2 cups sugar
8 eggs, separated, room temperature
10 oz. bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
1 1/2 cups finely chopped pecans
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 1/3 cups unbleached all purpose flour, sifted (measured, then sifted)
Pinch of kosher salt
Pinch of cream of tartar
3/4 cup sugar
1/2 cup light corn syrup
4 large egg yolks
1 1/2 cups (3 sticks) butter, cut into small pieces, room temperature
6 oz. bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
1/4 cup dark rum
12 oz. bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
2 Tbsp. honey
1. Position rack in center of oven and preheat to 350°. Butter and flour three 9-inch cake pans. Line bottom of each cake pan with waxed paper; butter and flour waxed paper.
2. Using an electric mixer, cream butter in large bowl. Gradually beat in sugar until smooth. Beat in egg yolks 1 at a time. Blend in melted chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4 batches (batter will be very thick and dense).
3. Using electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form. Gently fold 1/4 of whites into batter to lighten, then fold in remaining whites. Divide batter among prepared pans, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks. Cool to room temperature before frosting.
4. Stir sugar and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 1 minute. Meanwhile, using electric mixer, beat egg yolks in medium bowl until pale and thick. Gradually beat in hot sugar syrup; continue beating until mixture is completely cool, about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece completely before adding next. Blend in melted chocolate, then rum. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)
5. Reserve 1/2 cup buttercream. Set 1 cake layer, flat side up, on rack; spread with half of remaining buttercream. Top with second cake layer; spread with remaining buttercream. Top with third cake layer; use reserved 1/2 cup buttercream to fill in seam where cake layers meet. Freeze cake until buttercream is firm, about 2 hours.
6. Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow glaze to set).
7. Pour 3/4 of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.