Black and White Torte
This world-class dessert is rich and delicious as a chocolate truffle. Make it your own by decorating it with different piping tips and styles.
Serves: 12Hands-on: 30 minutesTotal: 8 hours 45 minutesDifficulty: Easy
- 16 oz. bittersweet chocolate, finely chopped
- ¾ cup butter, cut into ¼" cubes
- 6 large egg yolks, warmed to room temperature
- 1 Tbsp. Dutch process cocoa powder
- 6 large egg whites, room temperature
- ¼ tsp. cream of tartar
- 2 Tbsp. superfine sugar
- 1 tub (16 oz.) buttercream frosting
- 1 tub (16 oz.) chocolate frosting
- Preheat the oven to 425°F. Line the bottom of an 8" springform pan with parchment paper.
- Melt the chocolate and butter in the top of a double boiler over hot, not simmering, water, stirring continuously. Set aside to cool to room temperature. Whisk in the egg yolks and cocoa powder. Set aside.
- Whip together the egg whites and cream of tartar, using an electric mixer on a high speed, until soft peaks form. Sprinkle in the sugar, beating until stiff peaks form. Gently fold a third of the egg whites into the chocolate mixture. Repeat until all the egg whites are incorporated.
- Pour into the prepared pan and bake for 15 minutes. The torte should appear to be slightly undercooked. Cool in the pan on a wire rack. The center will fall slightly as it cools. When cool, cover and refrigerate overnight.
- Place ¼ cup buttercream in a pastry bag fitted with a star tip. Frost torte with the remaining buttercream frosting in a thin layer. Pipe small florets on the top of the take with buttercream frosting. Do the same with the whipped chocolate frosting to create a decorative pattern.