Dark Chocolate Torte
TCHO Dark Chocolate, Coffee Liqueur, Orange
Bakers Hannah and Zachary Welton of Weltons Tiny Bakeshop | Charleston, SC
Yield: Yield: 1 nine-inch torte
Adapted by StarChefs | November 2024 | Photo: Reese Moore
INGREDIENTS
226 grams TCHO Mighty Mosaic 62% dark chocolate
226 grams unsalted butter
200 grams granulated sugar
5 egg yolks
Zest and juice of 1 orange
25 grams coffee liqueur or cold brew coffee
10 grams vanilla paste
250 grams almond flour
5 egg whites
Kosher salt
TCHO Super Powder unsweetened cocoa powder
METHOD
Heat oven to 325°F. In a metal bowl set over a double boiler, melt chocolate. Set aside and let cool to room temperature. In the bowl of a stand mixer fitted with a whisk attachment, combine butter and 113 grams sugar. Mix 3 minutes, or until smooth and fluffy. Add egg yolks one at a time, mixing in between each addition. Scrape down sides of the bowl as needed. Add orange zest, orange juice, coffee liqueur, and vanilla. Mix to combine. Slowly stream in melted chocolate and continue mixing until chocolate is fully incorporated. Add almond flour and mix to combine. Set aside. In a separate bowl of a stand mixer fitted with a whisk attachment, add egg whites and a pinch of salt. Whip until soft peaks form. Slowly incorporate remaining sugar, mixing until firm peaks are achieved. Fold one-third meringue mixture into the chocolate batter, mixing until combined. Working in batches, fold in remaining meringue. Pour batter evenly into a greased 9-inch springform pan. Bake 40 minutes. Transfer to a wire rack and let cool. Remove from pan and dust with cocoa powder. Slice and serve.
