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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Desserts > Oaxaca Chocolate Torta |
Oaxaca Chocolate Torta
Black Garlic Recipe Contest Grand Prize Winner
Congratulations to Diane Nemitz of Ludington, Michigan for her winning recipe entry "Oaxaca Chocolate Torta"!
We received so many worthy entries that it was very hard to select a single winner. Ultimately, Diane's recipe was selected for its originality and highly imaginative use of ingredients, including the featured ingredient, Black Garlic. Her clearly written preparation instructions were also a big plus!
While Black Garlic might not be something you would typically think of using in a dessert, we found that its mellow sweetness and mild tang added the perfect touch to this deep, dark chocolate torta. Try it yourself and see what you think!
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Ingredients:
8 oz. semi-sweet chocolate, cut in chunks
8 oz. bittersweet chocolate, cut in chunks
8 oz. unsalted butter
6 large eggs
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup Kahlua
1 teaspoon vanilla
1/4 teaspoon salt
3 cloves black garlic
1/4 teaspoon cayenne
1 teaspoon cardamom
confectioner's sugar
unsweetened whipped cream
Preparation:
Butter the bottom of a 9-inch springform pan. Line the bottom with a piece of parchment paper and butter the paper. Dust with cocoa powder, tapping out excess.
Preheat oven to 300 deg.
In microwave safe container, melt chocolate and butter on high for 2 minutes. Remove from microwave and stir until chocolate is melted and mixture is smooth. Set aside.
In large bowl of electric mixer beat eggs and sugar on high until fluffy and almost doubled in volume. Add Kahlua, vanilla and salt.
In a small bowl, mash garlic, cayenne, cardamom and salt with a fork until smooth. Stir in about two tablespoons of the chocolate-butter mixture. Add this back into the bowl of chocolate and butter, scraping out all of it with a spatula.
Lower the mixer speed to low and scrape all of the chocolate into the mixer bowl. Blend for 30-40 seconds. Pour the batter into the prepared pan and bake for 45 minutes.
When finished, the tort should look just barely baked at the edges but still soft in the middle.
Cool in pan for 30 minutes, then refrigerate for several hours or overnight, until completely cold.
To serve, remove sides of pan and invert onto cake plate. Remove parchment paper and dust with confectioners sugar.
Cut into very thin slices and serve with unsweetened whipped cream.
This extremely chocolate confection with a hint of the flavors of Mexico will serve 16.
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