Chocolate Sabayon Torte

Makes one 8-inch torte

Tortes usually require some planning. You can bake the cake layers in advance and keep them well wrapped in the refrigerator or freezer. Simple syrup and soft ganache also hold well, so that you can make them when you have time. But, the sabayon filling must be made just before you pour it into the mold so that the gelatin doesn’t set up too much. Stainless-steel cake rings look like cake or tart pans without a bottom and are used to both bake and mold cakes, tortes, and tarts. They are available in various sizes, from 2 1/2- to 12-inches in diameter and from 3/4- to 3-inches high.

Ingredients

Simple Syrup

Directions

  1. To make the simple syrup, combine the water and sugar in a saucepan over medium heat and bring to a boil. Remove the pan from the heat and cool to room temperature.
  2. Choose a cake ring or springform pan between 7 and 8 inches in diameter. Line with plastic wrap. (If you are using a cake ring, set it on a baking sheet.) After trimming 1 of the chocolate sponge cake layers as needed to just fit the mold, set the layer in the ring and brush with about 1/4 cup of the simple syrup.
  3. Prepare the chocolate sabayon as directed. Immediately pour the filling into the cake-lined ring and gently spread into an even layer with a small offset spatula.
  4. Trim and place the second layer of cake over the filling, pressing gently to remove any air pockets and to make the surface level.
  5. Brush the second layer with the remaining simple syrup. Cover tightly with plastic wrap and let the cake chill and the filling firm in the refrigerator for at least 3 hours or up to overnight.
  6. When you are ready to finish the cake, unmold it by placing a cake plate over the ring or pan, inverting both together, and removing the ring and plastic wrap.
  7. Whip the ganache in a stand mixer fitted with the whisk attachment on high speed until it has a good spreading consistency, about 5 minutes. Brush away any loose crumbs from the cake and apply a thin crumb coat. Refrigerate the cake to set the crumb coat, about 1 hour.
  8. To finish the cake, spread most of the ganache evenly over the top and sides of the cake. If desired, use a cake comb to decorate the sides and a pastry bag to pipe the remaining ganache around the rim of the cake to make a decorative border. Wrap and refrigerate until ready to serve.

CIA FOODIES

Chocolate Sabayon Torte

Chocolate Sabayon Torte
Makes one 8-inch torte Tortes usually require some planning. You can bake the cake layers in advance and keep them well wrapped in the refrigerator or freezer. Simple syrup and soft ganache also hold well, so that you can make them when you have time. But, the sabayon filling must be made just before you pour it into the mold so that the gelatin doesn’t set up too much. Stainless-steel cake rings look like cake or tart pans without a bottom and are used to both bake and mold cakes, tortes, and tarts. They are available in various sizes, from 2 1/2- to 12-inches in diameter and from 3/4- to 3-inches high.

Ingredients

Simple Syrup

Directions

  1. To make the simple syrup, combine the water and sugar in a saucepan over medium heat and bring to a boil. Remove the pan from the heat and cool to room temperature.
  2. Choose a cake ring or springform pan between 7 and 8 inches in diameter. Line with plastic wrap. (If you are using a cake ring, set it on a baking sheet.) After trimming 1 of the chocolate sponge cake layers as needed to just fit the mold, set the layer in the ring and brush with about 1/4 cup of the simple syrup.
  3. Prepare the chocolate sabayon as directed. Immediately pour the filling into the cake-lined ring and gently spread into an even layer with a small offset spatula.
  4. Trim and place the second layer of cake over the filling, pressing gently to remove any air pockets and to make the surface level.
  5. Brush the second layer with the remaining simple syrup. Cover tightly with plastic wrap and let the cake chill and the filling firm in the refrigerator for at least 3 hours or up to overnight.
  6. When you are ready to finish the cake, unmold it by placing a cake plate over the ring or pan, inverting both together, and removing the ring and plastic wrap.
  7. Whip the ganache in a stand mixer fitted with the whisk attachment on high speed until it has a good spreading consistency, about 5 minutes. Brush away any loose crumbs from the cake and apply a thin crumb coat. Refrigerate the cake to set the crumb coat, about 1 hour.
  8. To finish the cake, spread most of the ganache evenly over the top and sides of the cake. If desired, use a cake comb to decorate the sides and a pastry bag to pipe the remaining ganache around the rim of the cake to make a decorative border. Wrap and refrigerate until ready to serve.

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