My leftover chocolate torte is not a cake that was leftover, because generally all cake is eaten in this house, but more related to the oodles of chocolate leftover at Christmas.
I mean, we all have it, and there is loads, most of which quite luckily is unflavoured.
With that you can do so much, and this recipe manages to get rid of nearly all of the chocolate we had left, which is the no-brainer of the century.
Leftover Chocolate Torte – The Recipe
For the Cake
- 50g Sugar
- 2 Eggs
- 40g Plain Flour
- 25g Cocoa Powder
- Salt & Pepper
For the Filling
- 425g Chocolate
- 600ml Cream
For the Base
Pre-heat your oven to 220C.
Put a saucepan with water on to boil, and when boiling turn down to a simmer. Place a mixing bowl on top of the saucepan.
Add in the sugar and eggs and begin to whisk,. for approximately 15mins. It will begin to look like a cloud of bubbles, it is important to keep it moving, we don’t want scrambled eggs.
Add the flour, and cocoa powder, mixing all the ingredients thoroughly. Line a 20cm cake pan with greaseproof paper.
Pour in the base mix, and spread out to the edges. It should be a thin coating. Bake in the oven for 8mins, no longer. You will note when it comes out that it will have risen, thanks too the eggs. Remove the greaseproof paper and allow to cool completely.
For the filling
Add the cream to a bowl, and whip to firm peaks.
Using the same saucepan and a new mixing bowl, melt the chocolate.
Add the chocolate to the cream, and fold through until combined.
Add to the base in the cake tin, and smooth out. Refrigerate for 4 hours, or until the ganache becomes hard.
Leftover Chocolate Torte – Cookware
Leftover Chocolate Torte – Ingredient Breakdown
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods.
Cereal flour is the main ingredient of bread, which is a staple food for most cultures.
Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.
Wheat is the most common base for flour.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Rye flour is a constituent of bread in central Europe.
Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).
Meal is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways.
For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.
Compound sugars, also called disaccharides or double sugars, are molecules composed of two monosaccharides joined by a glycosidic bond. Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). In the body, compound sugars are hydrolysed into simple sugars.
Table sugar, granulated sugar or regular sugar refers to sucrose, a disaccharide composed of glucose and fructose.
Longer chains of monosaccharides are not regarded as sugars, and are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.
Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of unbounded simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain.
Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.
Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea).
The average person consumes about 24 kilograms (53 lb) of sugar each year, or 33.1 kilograms (73 lb) in developed countries, equivalent to over 260 food calories per day. As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, dementia, and tooth decay.
Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy
Some eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs.
Other poultry eggs including those of duck and quail also are eaten. Fish eggs are called roe and caviar.
Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery.
Due to their protein content, the United States Department of Agriculture formerly categorized eggs as Meats within the Food Guide Pyramid (now MyPlate).
Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins.
Chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry.
In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.
There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production.
In 2012, the European Union banned battery husbandry of chickens.
Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the solids sold as an end product.
Health benefits have been attributed to cocoa flavonoids
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs (modern day Mexico), with evidence of chocolate beverages dating to 1900 BC.
The word “chocolate” is derived from the Classical Nahuatl word chocolātl.
The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar.
Powdered baking cocoa, which contains more fiber than it contains cocoa butter, can be processed with alkali to produce dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate.
Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine’s Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
Although cocoa originated in the Americas, West African countries, particularly Côte d’Ivoire and Ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply.
However, international attempts to improve conditions for children were failing because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.
Leftover Chocolate Torte – Bonus Chocolate Recipe
Leftover Chocolate Torte – Other Recipes