CHOCOLATE TORTE CAKE

Ingredients

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CAKE BATTER

• 1 Cup Sifted Flour
• Coarse Salt
• 5 Eggs
• 2 Egg Yolks
• 3/4 Cup Sugar
• 6 Tablespoons unsalted butter
  • Melted and Cooled

FILLING

• 2 Eggs
  • Separated
• 2 Cups Mascarpone Cheese
  • Room Temperature
• 1 Cup Confectioners Sugar
• 1/3 Cup Unsweetened Cocoa Powder
• 1 Tablespoon Orange Zest
• 3 Tablespoons Brandy or Grand Marnier

CHOCOLATE GLAZE

• 6 Ounces Bittersweet Chocolate
  • Finely Chopped
• 3/4 Cup Heavy Cream

Directions

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Preheat oven to 450 degrees.
Coat two jelly-roll baking pans with cooking spray and line with parchment paper. Coat again with cooking spray and dust with flour. Tap off the excess.

CAKE BATTER

1. In a small bowl, whisk together the flour and salt.
2. In a large bowl, using an electric mixer, beat eggs, yolks and sugar on medium-high speed for 2 minutes. Increase the speed to high and beat until pale and thick, about 5 minutes.
3. Sift the flour mixture over the egg mixture. With a large spatula, fold together until almost blended. Be very careful not to knock out all the air that you just mixed into the eggs.
4. Pour the butter down the side of the bowl and fold in to combine.
5. Divide the batter between the two pans and smooth the tops with a knife.
6. Immediately transfer the pans to the oven and bake until the cakes are golden brown and springy when lightly pressed, 6-7 minutes.
7. Let cool completely.

FILLING

1. In a large bowl, stir together egg yolks, mascarpone, sugar, cocoa, orange zest and a pinch of salt.
2. In another large bowl, using an electric mixer, beat egg whites and pinch of salt until soft peaks form.
3. With a large rubber spatula, fold one-third of the whites into the mascarpone mixture. Then fold in the remainder.

ASSEMBLE

1. Invert the cakes onto a work surface and gently peel off the parchment.
2. Using a serrated knife, trim cakes to measure 10×15 inches, then cut the 15 inches into thirds.
3. Place one cake layer, golden side up on a platter. Brush with brandy and then spread filling evenly on top.
4. Repeat step three, building up the layers, ending with a brandy-brushed cake.
5. Refrigerate until set, about 30 minutes.

CHOCOLATE GLAZE

1. Finely chop the chocolate and place into a heatproof bowl.
2. In a small saucepan, heat heavy cream over medium-high.
3. When bubbling around the edge, remove from heat and pour over the chocolate.
4. Let stand 5 minutes and then whisky until shiny and smooth.

ASSEMBLE

1. Trim all sides of the cake so edges are neat.
2. Pour glaze over the top of the cake and spread so it drips down the sides.
3. Cover and refrigerate for at least 1 hour.

Notes:
Because the cake is so light, it will go from raw to burnt in a matter on a minute. Watch it carefully while it cooks.

Take care to finely chop the chocolate for the glaze. If you skip this step, then it won’t melt properly and you won’t get that smooth beautiful glaze for finishing.