Torta De Chocolate Chocolate Pie Recipes

Steps:

• Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch.
• Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
• Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack.
• When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

Steps:

• To prepare the pastry: sift the flour, cocoa and salt together into a bowl.
• Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal.
• Add the sour cream and knead into a ball.
• Divide into 4 equal pieces and refrigerate 2 hours.
• On a floured board, roll each piece of dough out to a 10 x 10 inch square.
• Place each square on a buttered baking sheet, prick all over with a fork and bake in a 400f degree oven 10 minutes.
• Carefully transfer the pastry squares to wire racks to cool.
• They will be very fragile.
• To prepare the filling: Place the chocolate, cream and butter in a saucepan and stir over low heat until the chocolate and butter are melted.
• Beat the egg yolks until thick.
• Beat in a few tablespoons of the hot chocolate mixture and stir back into the hot chocolate.
• Stir in the vanilla and let the mixture cool to spreading consistency.
• Do not refrigerate or it will be too stiff to spread.
• Place 1 pastry layer on a serving plate and spread with the filling.
• Continue layering, leaving the nicest looking pastry square for the top.
• Sift powdered sugar over the top layer.
• Using a pastry bag fitted with a star tube, decorate the top layer with a little of the leftover filling.