dlp@akgua.UUCP (D.L. Philen [Dan]) (12/11/85)
Here is the Chocolate Torta as originally posted to the net.
Torta Di Cioccolata Alla Sanna
from Chocolatier, Vol. 1, No. 1
The Mocha Divine Cake, originally created by Sanna
Cohen of Sanna's Restaurant in Philadelphia, is delicious
proof of how chocolate is translated on a transcontinental
scale. The original recipe called for a sweeter, milkier
chocolate for the cake, but the customers at Washington
Square Bar and Grill in San Francisco wanted a denser, more
bittersweet taste in their desert, so the recipe was altered
to fit the needs of the restaurant's clientele and renamed
in honor of its creator, Torta Di Cioccolata alla Sanna.
1 pound sweet butter
1 cup plus 2 tablespons sugar
1 cup plus 2 tablespoons espresso or french roast coffee
12 ounces bittersweet chocolate
4 ounces unsweetened chocolate
8 large eggs
1. Preheat oven to 350 degrees. Line a 9X3 inch false
bottom or spring- form pan with aluminum foil and grease and
flour generously. Set aside.
2. In saucepan, over LOW heat, melt together sweet butter,
sugar, and coffee.
3. Whisk the above ingredients together.
4. Add chocolate and continue to stir until melted.
5. Remove from heat and add the eggs, slightly beaten.
6. Whisk together and turn into prepared pan. Bake for
50-55 minutes. Cake is done when top has a crust and is dry
to touch. You can eat this as soon as it is cool enough, or
refrigerate up to 12-14 hours and eat it then.
Yields 12-14 servings
Note: This is a chocoholic's delight. No flour, one pound
of chocolate. It is very simple to make, and of course,
contains no calories.
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This article was posted as an addition to the above.
NOTE: Evidently some would be cooks in netland were confused as to
the meaning of "add 1 cup of coffee", thus I recently posted
the following addition.
Bon Apiteto
As the original poster of the Chocolate Torta recipe, let
me clear up the confusion. First of all, the coffee should
be LIQUID FRESHLY BREWED. You can also use a freeze dried
coffee provided you make it in the ordinary way as if you
were going to drink it. Think about it! Coffee grounds
are fit only for feeding to worms, and a cup of instant
coffee makes an awful lot of coffee. Can you imagine
the taste if you were to do those things? BLEAH! YUCH!
As an additional note, I have made some changes and I think
improvements in the original recipe. First, I used a regular
dark roast coffee instead of French roast. My first torta was
a little heavy on the French coffee flavor for my taste. This
seems to work much better. Second, I add 2 tsp of vanilla extract.
This adds flavor and cuts the taste of so many eggs. Finally,
I added 2 tablespoons of flour. This helps the cake set up
faster. This is a real trick as you can not add flour to
the hot butter chocolate mix. The alternatives are to try to mix
the flour with the eggs, or better save a little coffee aside,
mix the flour with it, and add at the last moment before
placing in the oven. Be sure to mix well with a wisk.
This is a VERY RICH Torta. I have served it to many friends
with much praise and requests for the recipe. My gourmet
group went wild over it. Needless to say, this torta goes
a long way, since only a small slice will suffice. Therefore,
I managed to cut the recipe exactly in half, bake in a 6 X 3
inch spring form pan for 35-40 min at 350, with great
results. This still makes plenty of torta for all.
I have also used a 6.5 inch ceramic souffle dish. Line
it with aluminum foil, butter and flour it, and when the
torte cools you can lift it out and peel the foil away.
It should be completely cool before you handle it too much.
As with most chocolate dishes, this one gets better with age.
It seems to reach its peak after about two days in the
refrigerator. Be sure to cover it to keep it from drying out.
d. l. philen akgua!dlp