Chocolate Torte

While listening to some tunes yesterday,  I found my mind wandering as it often does when left to my own devices. I started to think about if my plants like Ray Lamontagne as much as me, and if his soulful voice will help them stop dwindling, as they say talking to plants helps them thrive, so surely singing must do wonders. Then I began to research the science behind talking to plants, which was conflicting and somewhat interesting for a short while. 

The next subject of my overactive mind was if I left some cake on my new rude neighbors doorstep  if they would stop stubbing out their cigarettes in my flowers, and I decided I would just keep emptying it out into their hallway garbage like I've been doing. Putting out a cigarette in a plant is like telling nature to eff off, and it irks me something terrible.

I finally just decided to bake some treats for my friends, because I have had the urge to preheat that oven all week. I then forgot the tasty chocolate torte on the seat of my car while at a concert last night, but hey, it's the thought that counts....

Chocolate Torte

-1 1/2 cups sugar, divided

• -1/2 cup water
• -8 ounces unsweetened chocolate, finely chopped
• -4 ounces semisweet chocolate, finely chopped
• -2 sticks unsalted butter, at room temperature
• -5 large eggs, beaten

Glaze:

 -1 cup Semi-sweet chocolate

-1/2 t. vanilla

-1/3 cup milk

Melt chocolate, stir in milk and vanilla until combined, pour on top of cooled cake.

Directions:

Preheat oven to 300 degrees. Wrap outside of 9 inch springform tightly in a layer of foil, and spray with canola oil. . Heat 1 cup sugar with 1/2 cup water in a small saucepan, stirring, until sugar is dissolved. Remove from heat and cool.

Melt chocolates in a large bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, until melted. Stir together butter (2 sticks) and remaining 1/2 cup sugar in another bowl until combined. Stir butter mixture into melted chocolate. Then stir in sugar syrup. Gently stir in eggs (avoid making bubbles) until combined. 3Transfer to pan and bake in a hot water bath until center is almost set (it should barely wobble), about 45 to 50 minutes.

Cool completely on a rack. Chill, covered, at least 8 hours. Run a thin knife along side of pan, remove side, and serve slightly chilled or at room temperature.

Rich, decadent chocolate, covered with more chocolate. The perfect dessert with coffee or tea when you just feel like spoiling yourself with something decedent. I've also served it with freshly whipped cream on the side. 

A good torte recipe is a good one to have because it's so  classic, and most everyone loves it. Unless they don't like chocolate, in which case they're probably certifiable anyway, and we won't worry about them. Enjoy!