Saturday, December 08, 2018

When the holiday season rolls around, I, like most people, forget any sense of "dieting." After all, that's what New Year's resolutions are for, right? From pumpkin pie to praline, the season is full of delicious foods. Special occasions call for special eats. Every year, I make my favorite dessert that is fit for every holiday gathering: chocolate torte with chocolate buttercream.

Lined with a chocolate cookie crust, it is buttery, creamy and rich. This torte is made in a springform pan, then is slathered in a chocolate buttercreat frosting, which I could quite honestly sit and eat with a spoon. It is one of my favorite simple frostings.

Topped off with your favorite berry garnish (I prefer blueberries because they are aesthetically pleasing on top of this torte) gives this torte a beautiful finishing touch. They say it is all about presentation, and this torte certainly outdoes itself.

Not only is this torte with that chocolate buttercream frosting to-die-for delicious, but it's crazy easy to make. The crust, batter, and frosting each come together in about 15 minutes. The longest (and hardest) part is waiting for it to chill in the refrigerator!

Chocolate Crust:
1 package chocolate wafers, crumbled in a food processor
¼ cup butter, melted

Chocolate Torte: 
1 12-oz bag semi-sweet chocolate chips, melted in microwave
2 cups heavy whipping cream (do not substitute)
6 egg yolks, beaten
2 tsp. vanilla

Chocolate Buttercream Frosting:
4 3/4 cups confectioners’ sugar, sifted
½ cup cocoa, sifted
½ cup butter, softened (approx. 25 seconds in microwave)
2 tsp. vanilla
3-5 tbsp. milk (more or less as need, keeping in mind frosting will need to be thick)
Blueberries (for garnish)

Step 1:

Preheat oven to 350F. Grease a 9” round spring form pan with butter, set aside.

Step 2:   
In a medium-sized mixing bowl combine the crumbled Oreo’s and butter. Press into the bottom and 2 inches up the sides of the greased spring form pan. Place on a cookie sheet and bake for 10 minutes. Remove from oven and allow to cool on a metal rack for approximately 30 minutes, or until firm.

Step 3:

In a medium-sized mixing bowl whisk together the heavy whipping cream, egg yolks, and vanilla. Gradually whisk the cream mixture into the melted chocolate, and continue to whisk for approximately one minute. Pour into crust and bake for 45-50 minutes, or until cracks have formed around edges of custard. Note that the middle will not quite be set. Remove from oven and allow to cool for 1 hour. Place in refrigerator and allow to set for two more hours before preparing the frosting.

Step 4:

In the bowl of a standing mixer, beat butter and vanilla until creamy, (about 20 to thirty seconds on high). Gradually add in the cocoa and confectioners’ sugar and beat on medium until just incorporated, scraping down sides of bowl with a rubber spatula as needed. Add milk as needed to get a thick, but not chalky frosting. Spoon frosting into a 16” piping bag (can be easily found online or in most grocery and wholesale stores) fitted with a large star-tip attachment (I use Wilton 1M Star tip). Pipe torte in a spiral motion, starting in the center and working outwards. Refrigerate overnight, or a minimum of six hours. Allow to sit at room temperature for 30 minutes prior to serving.

Makes 16 Triangular Servings.

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