Chocolate Whiskey Torte

So yesterday, I wasn't feeling great in the morning, so I grabbed some magazines and catalogs and my Roxi girl (our corgi pup) and we headed downstairs where we wrapped ourselves up cozy in a blanket near the welcoming heat of the woodstove fire. I browsed through the catalogs, basking in the glory of my coziness...and then I opened our grocery store's magazine that I had just picked up the day before.

The minute I saw the recipe for the Chocolate Whiskey Torte, my cozy time was over. I jolted myself upright, threw the blanket off, said, "Come on, Roxi!"...and we headed upstairs, where I preheated the oven and began to make this amazing torte.

This torte has so many separate components, but none of them are difficult, and every step along the way is so satisfyingly beautiful...and the end result is a freakin' miracle. Really.

When my honey got home from work, I said, "We're having chocolate whiskey torte with a nice cabernet sauvignon for dinner...and then we'll have hot dogs for dessert." He was a Happy Man.

I'm going to put the entire recipe separate from the photos, for your printing ease...plus, you can tell I was excited about this recipe, as I did take so many photos!! (And p.s. ~ I always appreciate you letting me know of spelling/measuring/or ANY errors!!)

Ladies & Gentlemen...I present to you, the Unbelievably Deeeeelicious:

Chocolate Whiskey Torte

1 Tbsp. unsweetened cocoa powder
1/3 cup currants or raisins
1/3 cup whiskey (I hope you find a cheaper one in the house than the Maker's Mark I ended up using...but we all agreed it was so worth it!)
1 cup unsalted almonds, roasted and finely ground
1/3 cup all-purpose flour
10 oz. semisweet chocolate, chopped (about 1 2/3 cups)
10 Tbsp. unsalted butter, cut into 10 pieces
4 eggs, separated
2/3 cup sugar

Glaze

1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 oz. semisweet chocolate, chopped (about 1/3 cup)
2 oz. unsweetened chocolate, chopped (about 1/3 cup)
1/4 cup light corn syrup

Optional: whipped cream, perhaps sliced strawberries...

1. Preheat oven to 325 degrees F. Spray a 9-inch round cake pan, Bundt pan, or tube pan with vegetable cooking spray and dust with the cocoa.

2. Prepare the torte. In a small bowl combine the currants or raisins and whiskey. In a separate small bowl combine the ground almonds and flour.

3. Place chocolate and butter in a medium bowl and heat in the microwave on high for 90 seconds. Stir, then heat in 30-second increments, stirring, until chocolate is melted. Be careful not to overheat. (Alternately, heat in the top of a double boiler until just melted).

4. In a large bowl, use an electric mixer on high speed to whip egg whites to stiff peaks, about 2 - 3 minutes. Set aside.

5. In a separate bowl, whisk egg yolks and sugar w/an electric mixer on high speed until thick and light, about 3 minutes. Stir in the chocolate mixutre and mix to combine. Add the nut mixture and the currant/raisin mixture, stirring well after each addition. Using a rubber spatula, gently fold 1/3 of the egg whites into chocolate mixture until just combined. Fold in remaining whites until no traces of white are visible.

6. Pour the batter into the prepared pan and bake until set, 20 - 25 minutes. Cool in the pan to room temperature, about 20 minutes, then refrigerate until cold, at least 2 hours. To remove from the pan, fill sink w/an inch or so of very hot tap water. Dip pan so that water comes halfway up the sides, then gently run a knife around the perimeter of the cake and transfer to a serving plate. Let sit at room temp for about 30 minutes before glazing.

7. Prepare the glaze. In the top of a double boiler, combine butter, both chocolates, and corn syrup. Heat and stir over steaming water until ingredients are just melted and combined. Pour all the glaze onto the center of the cake. With the back of a spoon, gently spread glaze in an even layer, pushing some over the edges to cover the sides. When cake is evenly glazed, refrigerate until set, about 2 hours. Serve chilled for a firm and fudgy cake, or at room temperature for a softer, creamier texture. Serve w/sliced strawberries and whipped cream, if desired.

EnJoy.

Now the photos...

All of the many separate components...the cocoa dusted pan...





The flour mixed with the ground almonds...




The drunken raisins...



The melted chocolate and butter (can we just eat *this*, please??)...





The whipped egg whites...




The whipped egg yolks and sugar...





And THEN...FINALLY!!...it's time to start combining them to create the torte...

















Ready to go into the oven...



Just out of the oven...



After removing it from the pan (I flipped it upside down...easier to remove that way, and it doesn't matter aesthetically one way or the other...)...





Pouring on the glaze...







Before it heads back into the fridge to set...






Ah!! GLORY!! Dinner is served!! I really wanted to completely honor and enJoy the flavors, without burying them and having the torte after dinner.



And yes, to completely honor the flavors, serve with a bottle of Cabernet Sauvignon. A-MAZ-ING. Take a bite...take a sip...marry the flavors together...and you, too, will be in heaven.




EnJoy.