¼ cup whole milk
3 large egg yolks
2 large eggs
⅔ cup heavy whipping cream
⅔ cup (packed) dark brown sugar, divided
Butter and flour 9-inch-diameter springform pan with 2¾-inch-high sides. Mix flour, ¼ cup sugar, yeast, lemon peel, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add milk and egg yolks; using on/off turns, blend until soft dough forms. Using wet fingertips, press dough over bottom and 1 inch up sides of prepared pan. Cover tightly with plastic and let rise in warm draft-free area until light and puffy (dough will not double in volume), about 2 hours.
Preheat oven to 400°F. Whisk whole eggs and cream in small bowl to blend. Sprinkle ⅓ cup brown sugar over bottom of tart. Pour cream mixture over. Sprinkle with remaining ⅓ cup brown sugar. Bake until dough puffs and browns and filling browns in spots, about 25 minutes. Transfer to rack. Cut around pan sides to loosen tart. Release pan sides. Cool 30 minutes. Serve warm or at room temperature.
Although the pan is buttered and floured to prevent sticking, the cake itself is flourless. The decadence comes from a generous dose of bittersweet chocolate and butter, accented with Grand Marnier, Cognac, and espresso powder. 12 servings
1 pound bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
10 tablespoons (1¼ sticks) unsalted butter
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon Cognac or brandy
1 tablespoon instant espresso powder or coffee powder
6 large eggs
¾ cup sugarLightly sweetened whipped creamFresh raspberries
Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan with 2¾-inch-high sides. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Remove from heat. Whisk in Grand Marnier, Cognac, and espresso powder. Cool to lukewarm.
Using electric mixer, beat eggs and sugar in large bowl until tripled in volume, about 5 minutes. Fold ¼ of beaten egg mixture into cooled chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out with moist crumbs still attached, about 45 minutes. Cool cake in pan on rack (cake will sink as it cools). Run knife around pan sides to loosen cake. Release pan sides.
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
Cut cake into wedges. Serve with whipped cream and berries.Technique Tip: Whip It UpSince there’s no leavening agent in this cake other than eggs to make it rise, a good whipping of the eggs and sugar is key. Use room-temperature eggs and a hand-held mixer or stand mixer at medium speed to create a fluffy foam that will literally triple in volume. The chocolate mixture should be just lukewarm when the foam is added or the heat will deflate the foam. Bake the cake immediately, while the foam is at its highest volume.
Characteristic of tortes, this is a decadent flourless cake loaded with nuts. Pistachio paste lends a wonderful flavor but is not readily available and is fairly expensive. Fortunately, this recipe demonstrates how simple it is to make your own, and by making the paste yourself, you control its purity and freshness. There will be a bit of pistachio paste left over—stir it into your next batch of brownies. 12 servings
Pistachio Paste
12 ounces unsalted natural pistachios
2 tablespoons sugar
2 large egg whites
Torte
12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup (1 stick) unsalted butter, room temperature
6 large eggs, separated, room temperature
¼ teaspoon salt
2 tablespoons sugar
2 tablespoons (packed) golden brown sugar
Ganache
2 cups heavy whipping cream
15 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Chopped pistachios
PISTACHIO PASTE: Finely grind nuts and sugar in processor. Add egg whites and blend well.
DO AHEAD: Can be made 3 days ahead. Transfer pistachio paste to small bowl, cover, and refrigerate.
TORTE: Preheat oven to 350°F. Butter 8-inch-diameter springform pan with 2¾-inch-high sides. Line pan bottom with parchment paper; butter paper. Place chocolate in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from over water. Cool chocolate to lukewarm.
Measure ⅓ cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate. Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.
Bake torte until center is slightly puffed and tester inserted into center of torte comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack.
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
GANACHE: Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until melted and smooth.
DO AHEAD: Can be made 1 day ahead. Chill. Rewarm before using.
Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with chopped pistachios and serve.
This recipe uses Muscat de Beaumes de Venise, a sweet white French wine that imparts a floral aroma to the raisins and custard sauce. If you can’t find this particular wine, a sweet Muscat from Italy or California is fine as a substitute. 6 to 8 servings
Cake
1 cup sweet Muscat wine (such as Muscat de Beaumes de Venise)
1 cup raisins
1 cup sliced almonds, toasted, divided
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 cup (2 sticks) unsalted butter
5 large eggs
1 cup sugar
2 teaspoons finely grated lemon peel
⅓ cup unbleached all purpose flour
½ teaspoon salt
Sauce
1½ cups heavy whipping cream
5 large egg yolks
¼ cup sugar
Powdered sugar
CAKE: Bring wine and raisins to boil in heavy medium saucepan. Remove from heat; cover and let stand at least 30 minutes.
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Line bottom of pan with parchment paper. Generously butter parchment paper. Sprinkle half of almonds evenly over bottom of pan. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Cool slightly. Whisk eggs, sugar, and lemon peel in large bowl until well blended. Stir in chocolate mixture, then flour and salt. Using slotted spoon, strain raisins, reserving wine mixture; mix raisins into batter. Stir remaining almonds into batter. Carefully pour batter into prepared pan.