A dense chocolate torte with deep truffle richness. Layers of chocolate flavors topped with silky whipped cream and toasted walnuts to pair with subtle notes of a dark red wine.
A Simple, Sweet Ending
It is hard to go wrong with rich chocolatey goodness as a dessert. As this was used in my first wine pairing party – it was sort of a quick “hack” that I do quite often. I’m not too proud to admit I don’t do everything from scratch. This is just a layering of easy to make items, some from a mix. Get a really good brownie mix (I used Ghirardelli), get some really good dark chocolate (I used 60% cocoa Ghirardelli chocolate chips), and some real whipping cream (not in a can). It’s that really that simple.
Wine Pairing
Original Pairing: Dona Paula Estate Black Edition Red Blend 2015 General Pairing: Cabernet, Merlot, Ruby Port Party & Menu Overview
Specialty Ingredients
Chocolate: is the front and center item in this dish, so the better quality chocolate you use the better the results. I like to use a dark chocolate when making a ganache. Your basic semi-sweet chip will work in a pinch, but you will get much better results if you steer toward higher quality chocolate. I often use Ghirardelli 60% chips because it is right there in my grocery store and easily available. You can also find some premium chocolate bars these (like a Theo 70% cocoa bar) or find some nice options online. You can also try some flavored chocolate, but be sure to try it with your wine so the pairing still works.
Brownie Mix: So this is my big hack for this recipe. But what you choose will significantly impact the quality of your dish. You can always default to a home made recipe if you prefer. I love the Ghirardelli brownie mixes – they always make a moist and intensely rich brownie base with little fuss. You can also find mixes that are gluten-free such as King Arthur Gluten Free Fudge Brownie Mix.
Equipment
Cake Pan: A standard round 8-inch or 9-inch cake pan will work for this dessert (if you want to have it round). But there are no shape rules here, you could use square, cupcake or even mini cupcake pans. Just consider baking time reduction based on what you choose.
Stand Mixer vs Whipped Cream Dispenser: A stand mixer is my go-to tool for most things. I had to upgrade to the professional series to handle the amount of baking I do at Christmas. Whipping cream is a breeze with a powerful stand mixer. (You can also use a hand mixer, it will just take longer). The below link is to the series I have.
However, when I am not at home and doing a multi-course event, saving even 10 minutes is a big deal. With an Whipped Cream Dispenser, I can prep it early and not fuss with a loud mixer during the event. You do have to get the little nitrogen canisters too. The link below is the exact one I bought and works great so far.
Planning the Dish
You can make this in stages ahead of time, especially when you have a lot of other items to prepare the day of the event. But this can all be easily made in the morning for an evening dessert.
Timing Elements
1+ Day Prior to Serve: Toast walnuts and chop in advance (if using raw nuts). Make the torte base and chill well prior adding ganache. You can do this well in advance and freeze the nuts for freshness and the base.
Early Day to Serve: Make the ganache the day of the event. If you make it earlier, you will have to warm up to make it pourable. It only takes a few minutes to make so it’s generally not worth making it early on.
3+ hours to Serve: Pour warmed up ganache over tort base. Allow a couple hours to refrigerate so it sets firm. Do no freeze, as that may cause condensation/weeping later.
1 hour to Serve: Bring set torte out to come to room temp.
15 min to Serve: Make the whip cream base the day of the event. If you are using a canister or a good stabilizer, you can do this well ahead of time. If serving individually, slice torte with warm knife and plate.
Serve: Add whip topping and walnut garnish (or any other garnish you are using).
Plating Tips
I plated this individually to enable a quick serve to a large group. However you can present it as a cake center piece and slice and serve as a typical cake.
Single centerpiece decoration: Pipe the whip cream over the top of the cake. You can “frost” or pipe it to create a pattern. Then sprinkle the walnut bits over the top. Additional chocolate curls or little chocolate decorations would also look nice.
You can also create a drip pattern over the edge of the cake with the ganache for an added visual element.
Individual plating with a slice, then whip cream and then a sprinkling of walnut pieces over the whip cream.
You can add some mint and/or berry garnish off to the side, but the berries are really meant to go with the torte.
On the plate bottom, if a solid color dish, you can do a chocolate sauce decoration (swirl or dots). Sweetened condensed milk is also a nice sauce color offset with the chocolate to make patterns.
see plating supply ideas in resource section
Pairing Alterations
Different Whip
If your wine does not pair well with coffee, you can change the flavors of the whip. From adding a spice (cinnamon) to adding a liqueur (which sounds lovely). By adding the flavor to the whip cream, you create a lighter more subtle interaction.
Brownie Mix Up
There are some interesting flavor options in the brownie mix world. I don’t think there’s much different flavor profile between , chocolate, double choclate, triple chocolate fudge. But, say, a salted caramel brownie could be a nice alteration in this dish.
Ganache Flavor
As you heat the cream for ganache, you have an opportunity to add in certain flavors. A big favorite of mine is adding in orange rind. Using a regular vegetable peeler, get large strips off the top of the peel avoiding the pith. Put it in the cream as it heats up. Let it steep for at least 10 minutes (don’t let it boil though – so you may turn off the heat for a bit then heat it back up). You can easily strain out the peel before pouring over the chocolate. I use this technique in some of my other dessert recipes.
Companion Recipe: Coffee Whip
Coffee Whipped Cream
Equipment
- 1 Mixer stand or hand mixer
- 1 Whip Cream dispenser optional – instead of using mixer
Ingredients
- 2 cups heavy whipping cream
- 1/4 cup powder sugar
- 2 tsp vanilla extract
- 2 tbsp instant coffee powder regular coffee will do, if using instant esspresso power start with half the amount
- 2 tbsp whip cream stabiliater optional and amount may vary based on what stabilizer you use.
Instructions
- In a small bowl, combine vanilla and instant coffee powder to allow coffee to fully dissolve
- In a mixing bowl (can be chilled) combine heavy cream and vanilla/coffee mixture. Mix on slow for 1-2 minutes to incorporate flavor (scrape sides if you see a build up).
- If using a whip cream canister, add powder sugar and stabilizer and mix 1-2 minutes on slow. Then pour into canister and follow directions based on the model you have (see notes on charging below).
- If using a mixer only, begin increasing the speed to medium high until you achieve soft peaks. Mix stabilizer and powder sugar together, then seive (no lumps) and add to whip cream mixing on medium for several minutes until firm peaks.
- Keep covered and refrigerated until use.
Notes
- Use N20 (nitrogen) and not CO2 as the later may cause a sour or bitter aftertaste.
- It may take 2 cartridges to fully charge the whip cream. However, a full 2nd charge is a bit much. You can release a small amount of extra pressure by placing e a towel over the nozzle and pressing down on the lever for 3 seconds.
