Jan 26, 2009

Fran Bigelow’s Deep Chocolate Torte

Bigelow opened Fran's Chocolates in Seattle in 1982 and is an artisanal-chocolate pioneer. Her chocolates are made from an array of international beans.

Credit: Jim Franco

1 lb. dark chocolate, preferably Cacao Barry Equateur
(60 percent cacao) or Callebaut (56 percent cacao),
finely chopped
6 eggs
1/4 cup sugar
2 tbsp. Grand Marnier or other liqueur
1 cup heavy cream
Cocoa for dusting

1. Place the chocolate in a heatproof bowl or the top of a double boiler over barely simmering water and allow to melt completely.

2. Preheat the oven to 350º. Generously butter a 9" cake or springform pan. Cut a 9" round of waxed paper and press it over the bottom of the pan.

3. Beat the eggs, sugar, and liqueur in a large heatproof mixing bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon, until warm but not hot. Remove from the heat and transfer to the bowl of an electric mixer. Beat with the whisk attachment for 5 minutes. Slowly stir in the melted chocolate.

4. Whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer the batter to the pan.

5. Bake for 40 minutes or until a straw or cake tester inserted into the torte at least 2 to 4 inches from the side comes out clean. The center should be just set; do not overbake.

6. Let cool to room temperature, remove from the pan, and peel off the liner. It is best served with a simple dusting of cocoa; accompaniments like unsweetened whipped cream or raspberry sauce are optional.

MAKES ONE 9" TORTE

This article was first published in Saveur in Issue #54

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Ratings & Reviews (2)

by Jim Komar on 2011-03-28

Of the many, many excellent recipes I would appreciate your leaving a side note (not part of the original recipes) as to how Splenda or other non-sugars could be substituted in these recipes without changing the results too drastically. I realize that should the substitution not work a comment would be appreciated. Additionally, many Diabetics, as would I, would appreciate seeing the caloric, carb and fats counts per recipe.
Just don't label recipes as "THE BEST" or THE ONLY as tastes vary all over the world and what you think is great doesn't fit all. Call them "our favorite", 'Delicious', etc. Thanks

by Michael RL on 2011-03-28

Jim, I've tried Splenda in many recipes and never had much luck with it. I've tried using Splenda doing half Splenda and half sugar and that kind of works. I've used the baking Splenda for various baking things and still not much luck. I haven't tried this torte yet, But plan on trying it shortly. But I'll use real sugar. I too am Diabetic, and I find my best best is to eat a smaller piece.

Fran Bigelow’s Deep Chocolate Torte 4 5 1 2