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Gallery Chocolate-Mint Torte Credit: Beatriz Da Costa Recipe Summary Servings: 8
Ingredients Ingredient Checklist Vegetable-oil cooking spray 8 ounces semisweet chocolate, chopped 1 stick unsalted butter, cut into small pieces (8 tablespoons) 1/4 cup heavy cream 3 large eggs 2 tablespoons sugar 1/2 teaspoon pure peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 18 fresh mint leaves (preferably peppermint), for garnish Chocolate Mint Leaves Freshly whipped cream, for serving (optional)
Cook’s Notes For the lightest mousselike texture, serve this flourless torte the day you bake it. For a denser dessert, refrigerate overnight. Torte can be made up to two days in advance.
Gallery Chocolate-Mint Torte Credit: Beatriz Da Costa
Recipe Summary Servings: 8
Gallery
Chocolate-Mint Torte Credit: Beatriz Da Costa
Chocolate-Mint Torte
Credit: Beatriz Da Costa
Chocolate-Mint Torte
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- Vegetable-oil cooking spray 8 ounces semisweet chocolate, chopped 1 stick unsalted butter, cut into small pieces (8 tablespoons) 1/4 cup heavy cream 3 large eggs 2 tablespoons sugar 1/2 teaspoon pure peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 18 fresh mint leaves (preferably peppermint), for garnish Chocolate Mint Leaves Freshly whipped cream, for serving (optional)
Directions
Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-4 1/2-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray.
Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.
Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside.
Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract.
Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes.
Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes.
Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter.
Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate mint leaves, and whipped cream if desired.
Cook’s Notes For the lightest mousselike texture, serve this flourless torte the day you bake it. For a denser dessert, refrigerate overnight. Torte can be made up to two days in advance.
Cook’s Notes
For the lightest mousselike texture, serve this flourless torte the day you bake it. For a denser dessert, refrigerate overnight. Torte can be made up to two days in advance.
Reviews (3)
Add Rating & Review 47 Ratings 5 star values: 10 4 star values: 12 3 star values: 13 2 star values: 10 1 star values: 2
Reviews (3)
Add Rating & Review 47 Ratings 5 star values: 10 4 star values: 12 3 star values: 13 2 star values: 10 1 star values: 2
Add Rating & Review
47 Ratings 5 star values: 10 4 star values: 12 3 star values: 13 2 star values: 10 1 star values: 2
47 Ratings 5 star values: 10 4 star values: 12 3 star values: 13 2 star values: 10 1 star values: 2
47 Ratings 5 star values: 10 4 star values: 12 3 star values: 13 2 star values: 10 1 star values: 2
5 star values: 10 4 star values: 12 3 star values: 13 2 star values: 10 1 star values: 2
Martha Stewart Member Rating: Unrated 10/21/2010 I made this for dessert after Christmas dinner last year and the whole family loved it! Definitely a keeper. :) Martha Stewart Member Rating: Unrated 06/05/2008 I have just made it and looks perfect and delicious. I haven't tried yet though. But I have changed the recipe a little since I had to make it in a bigger pan because I didn't have loaf pan. I doubled the chocolate, the eggs, the cream and the sugar but not the butter. I have the feeling that a whole pack of butter it is a lot of butter for the simple recipe. Let's see! Cheers... Martha Stewart Member Rating: Unrated 03/29/2008 This is a great recipe. I've made it several times and it's always popular.Martha Stewart Member
Rating: Unrated 10/21/2010
I made this for dessert after Christmas dinner last year and the whole family loved it! Definitely a keeper. :)
Rating: Unrated
Rating: Unrated 06/05/2008
I have just made it and looks perfect and delicious. I haven’t tried yet though. But I have changed the recipe a little since I had to make it in a bigger pan because I didn’t have loaf pan. I doubled the chocolate, the eggs, the cream and the sugar but not the butter. I have the feeling that a whole pack of butter it is a lot of butter for the simple recipe. Let’s see! Cheers…
Rating: Unrated 03/29/2008
This is a great recipe. I’ve made it several times and it’s always popular.
All Reviews for Chocolate-Mint Torte
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate-Mint Torte
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
