Chocolate Torte ‘Schokoladentorte’
Inspired by Charles and Ray Eames
“Take your leisure seriously” is a famous quote by 20th century design icons Charles and Ray Eames, and who are we to disagree? Food was a big deal to Eames’ and lucky for us their love of entertaining and hosting is well-documented and has reaped a bounty of photos, menus and signature dishes from the pair. Even their twice-weekly office lunches featured fresh fruit, flower arrangements, and delicious baked goods from the local boulangerie. Schokoladentorte— a chocolate cake— was a favorite of chocolate-lover Ray. A simple single layer cake with a soft tender crumb and a delicate yet bold chocolate flavor, I’ve bumped up the chocolate with a hit of instant espresso granules. It’s often glazed with a chocolate icing or glaze— which is perfectly lovely; I’ve kept it simple with a final flourish of confectioner’s sugar and a healthy dollop of whipped cream.
See this recipe on The Purist…
“Food and design? Yes, there’s a connection. What makes shelter a home? What makes food into cuisine? While the techniques are vastly different, the intent behind them are the same. Thought and consideration, creativity and attention matched with function as the foundation. Here are three dishes that pay tribute to some of our 20th century design icons who have captured our imagination— Luis Barragàn, Hans Wegner and Charles and Ray Eames. A vibrantly pink-hued salad, a humble yet elegant fish chowder and a tender chocolate cake— each dish started as a building usually does— as an assemblage of various ingredients and parts that come together as a harmonious unit. Form follows function? Yes indeed. And in this case, food follows along as well.”
Serves 6
INGREDIENTS
1 cup all-purpose flour
1 tsp baking powder
½ lb dark chocolate, chopped finely
1 tsp instant espresso granules
½ cup unsalted butter
1 cup sugar
5 eggs, separated
1 tsp vanilla extract
Confectioners’ sugar, for finishing
Whipped cream, for serving
METHOD
Preheat oven to 350F.
Butter a 9” springform pan, line the bottom with parchment and grease the parchment.
In a small bowl, whisk together flour and baking powder. Set aside.
Set a pot with 2” of water on stove over medium high heat. Combine chocolate and espresso granules in a medium heatproof bowl. When water is at a low boiling point, place bowl on top, ensuring water is not touching the bottom of the bowl. Reduce heat, add butter and melt until smooth, stirring frequently. Add sugar and stir to combine. Remove from heat and allow to cool.
Transfer cooled melted chocolate to a large bowl. Use an electric mixer and add vanilla and egg yolks, one at a time until combined. Add flour mixture in 4 parts, mixing between each addition, until just combined.
In a medium bowl, add egg whites and beat until stiff. Use a spatula and fold egg whites into chocolate mixture and pour into prepared pan. Bake for 35-40 minutes or until toothpick comes out clean. Cool on a wire rack, then remove pan sides and gently slide onto a serving platter. Dust with confectioners’ sugar and serve with whipped cream.