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This week’s Sweet Melissa Sundays was chosen by Jennifer of The Rookie Baker: chocolate raspberry truffle torte.  I had planned to write my post earlier this morning, but instead Shane and I found ourselves at the outlets doing a little shopping!  When we head to the outlets my first stop is always Williams-Sonoma and today I got some great deals, including a mini cheesecake pan for only $8!  It’s not a pan I really needed, but at that price I simply couldn’t pass it up.  I almost never make cheesecake because a whole one is just too much, but minis solve that problem nicely.    

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Back to this week’s recipe…  As delicious as the combination of chocolate and raspberries is, I skipped the raspberries because I was counting on Shane eating a majority of the torte.  I also scaled the recipe back making just 1/3 and baking it in my 4″ springform pan.  This is a really elegant, yet super simple dessert.  Four ingredients (five if you include the raspberries) are all that you need to pull it together – good quality bittersweet chocolate, butter, rum, and eggs.  I used Guittard 61% semisweet chocolate for the torte (close enough to bittersweet in my book) and dark rum.  First, the butter and chocolate are melted then the rum is added.  The eggs are whipped until tripled in volume and then folded into the chocolate mixture.  It reminded me a lot of making a souffle actually as the process and the ingredients were fairly similar.  My one complaint about this recipe – the instructions for baking provided only a time and no visual or textural cues.  It would have been helpful to have had some insight as to how I should reduce the baking time for my mini torte.  In the end, I only baked it about 10 minutes less than the full size torte, but I don’t have a good sense whether it turned out with the right texture.  

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I gave Shane a taste of the torte as I photographed it to get his take.  Essentially he liked it, but didn’t love it.  He commented that it was really rich and definitely on the bitter side.  I had a small bite too and mostly agreed with him.  Perhaps with a scoop of vanilla ice cream I could have eaten a sliver, but otherwise, this type of dessert is too rich for me.  Many thanks to Jennifer for hosting this week!  She’ll post the recipe on her site or you can find it on pages 206-207 of The Sweet Melissa Baking Book.