Yeah, so some recipes really just flat out lie and damn if this one didn't take some doing. No way the people who put the cookbook together actually tried to make the thing. Pan size, cooking time. You name it it had to be played with a little. But a couple pies in and it turned out to be a damn good dessert.
Tasty Tuesday: Chocolate Fudge Tort!
So a handful of ingredients but not too bad.
If I make this again I'll definitely go for homemade crust. Store bought really just hurt my heart and isn't nearly as tasty as fresh.
While the crust is baking chop up your semi-sweet chocolate and butter then melt. It called for melting in a heat proof bowl over simmering water but I opted for the microwave and that worked fine. Stir until smooth and let cool.
Next up combine your sugar, eggs, flour and vanilla and mix well.
After the chocolate/butter mixture has cooled add it to your egg/sugar mix and combine until well blended.
It'll turn into this yummy milk chocolatey goodness that smells divine.
The original recipe called for one 8 inch pan. That was a damn lie. I ended up being able to make two whole torts with the original batter. I'd go for an 11 inch tort pan next time (probably will still have some extra batter) or half the recipe.
Bake and allow to cool.
Finishing touches? Sprinkle with powdered sugar, add a dollop of homemade whip cream and a dash of ground cinnamon. The cinnamon added a fantastic layer to the flavoring so I wouldn't leave that one out. Maybe some fresh strawberries?
This one turned out pretty tasty and I'm sure I'll be making it again. The filling was rich and creamy and the top had a nice flaky texture. I liked it best an hour or so after it came out of the oven when it was still just slightly warm. After it's been refrigerated it's still really tasty but has more of the fudge like feel to it. All in all a damn fine tort.
Altered recipe after the jump:
Chocolate Fudge Tort, Serves 6-8
12oz ready made pie crust or homemade crust
5 oz semi-sweet chocolate, finely chopped
6oz butter, chopped
1 3/4 cups coarse sugar
3/4 cup flour
1/2 tsp vanilla
6 eggs, beaten
Preheat oven to 400F
- Line an 11 inch tort pan with removable bottom with parchment paper
- Roll out your pie crust and press into tort pan
- Prick holes using a fork into tort base, cover with foil and bake 12 minutes or until it no longer looks raw then let cool. I cooked mine uncovered at 370 for 10 minutes. Go with your gut. You just don't want it to look/feel raw.
Reduce oven heat to 350F
- Melt chocolate and butter in heatproof bowl either over simmering water or in microwave (checking at 30second intervals). Stir until smooth and well blended then let cool
- In separate bowl combine sugar, four, vanilla extract and eggs. Whisk until well blended.
- Stir butter/chocolate mixture into egg mix until well blended.
- Pour filling into tort shell and bake until filling has set. This took about 35 minutes in my oven. Keep an eye on it. The recipe called for 50 minutes but that was WAY too long.
- Allow to cool completely on wire rack
- Dust with powdered sugar, add whipped cream and sprinkle with cinnamon
To make whipped cream use any amount of heavy whipping cream and beat with an electric mixer until desired consistency. Add powdered sugar while you are whipping the cream to your desired sweetness.