I have a confession–I’m not really sure what chocolate torte is supposed to look like, but when Abby, head mistress hen of the chicken society orders her girlfriends to to ramp things up we need tasty solutions and quick! This year the sap is really running so there’s extra maple syrup and after three years I’m finally beginning to use it as a sugar substitute in recipes (I have a tendency to put off change as long as possible). We have jars and jars of the stuff! So here’s the torte-thing we make and freeze. Every night we have some with tea before the fire. Even big white dog waits patiently for her little slice of heaven. I know what some of you are thinking–dogs shouldn’t eat chocolate, but a little bit of edible sin can’t be all that bad.
Maple Chocolate Torte:
Grease and flour two cake tins. Heat oven to 350. Melt 14oz milk chocolate with three sticks of butter over low heat. Make sure to keep stirring! Remove from heat and whisk in 1/2 cup of cocoa. Sprinkle in about a 1/2 teaspoon of chili powder. Then let it all cool for a while (10 minutes).
Now in a separate bowl beat together 10 eggs, 1/4 cup of brown sugar, 1/4 cup of maple syrup and a dash of vanilla.
Gently fold in cooled chocolate mixture until the whole thing is the same color (brown :))
Pour batter into two pans and bake for about 40-45 minutes. Cool in pan then turn onto a rack.
We argue over whipped cream. I feel it’s unnecessary but others like things over the top.