Tcho Chocolate Torte (with flour)
Ingredients
- For the Chocolate Torte ·
- Tcho cocoa powder · 1/4 cup
- brown sugar · 1 3/4 cup
- whole eggs · 8
- white granulated sugar · 1 1/2 cup
- all-purpose flour · 4 3/4 cup
- water · 2 cups
- butter, room temperature · 16 ounces
- whole milk · 1 cup
- vanilla extract · 2 teaspoons
- baking soda · 3/4 tablespoon
- salt · 1 teaspoon
- For Mixed Berry Compote ·
- fresh raspberries · 1 pint
- fresh strawberries, diced · 1 pint
- white granulated sugar · 1/2 cup
- orange juice · 2 cups
Instructions
For the Chocolate Torte
- Boil water, remove from heat and stir in cocoa powder with whisk to create cocoa paste. Set aside to cool.
- In a tabletop mixer, combine both sugars and butter.
- Mix on medium setting to cream all three ingredients until light and fluffy. Add cooled cocoa paste.
- Next, on low setting, add whole eggs one at a time.
- Add milk and vanilla extract.
- Then slowly add flour, salt, and baking soda.
- Continue to mix batter until smooth.
- Remove bowl from mixer and scrape down inner sides wall with spatula.
- Move batter to baking pan.
- Evenly spread batter with spatula to ensure even cooking of the cake.
- Bake for 20-25 minutes, rotating the baking pan midway through cook time.
- Remove from oven and let cool before serving.
- Serve with a drizzle of mixed berry compote, a sprinkle of powdered sugar, and a pinch of Sicilian salt.
For Mixed Berry Compote
- In a medium saucepan, combine all ingredients and cook until berries become soft and tender, 8-10 minutes.
- Transfer to blender and puree until smooth. Cool in refrigerator for 1-2 hours. Compote will thicken once chilled.
