Stonecrest Senior Living Chefs Share Favorite Recipe
When asked for recommendations regarding what special Mother’s Day dessert they most like to prepare, Stonecrest Senior Living’s Culinary Director Jason Goza and Pastry/Sous Chef Matt Wright shared one of their decadently delicious recipes for a special type of chocolate cake. Thanks to Jason and Matt’s generosity, we, too, can delight in it this month—complete with ganache!
1 1/2 ounces cocoa
5 1/2 ounces hot coffee
4 egg yolks
1 1/2 teaspoons vanilla
5 1/2 ounces flour
7 ounces sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 ounces, butter, softened
Preheat conventional oven to 350 F. Spray a 9-inch springform pan with baking spray, line bottom with parchment paper and spray again.
Mix together cocoa and coffee. Combine yolks and vanilla with coffee mixture. In a large mixing bowl, sift together flour, sugar, baking powder and salt. Using a paddle attachment, if available, mix in butter; then slowly add the cocoa mixture.
Pour into springform form pan. Bake for 20 minutes. Rotate and bake 10 more minutes, or when cake tester comes out clean. (If cake is pulling away from the sides of the pan, it should be done.)
Let cool for 10 minutes; remove top of pan, leaving cake on the pan bottom. Cool completely. Follow chilling instructions, with or without topping.
For ganache topping, put 6 ounces of chocolate chips into a heat-safe bowl. Heat 6 ounces of heavy cream to scalding, then pour over chocolate chips. Wait 5 minutes, then stir to finish melting chips until smooth. Let ganache cool until thickened, then pour evenly over torte, making sure sides are covered as well.
Chill torte in refrigerator until completely set, approximately 2 hours.