Oaxacan Chocolate Torte

Ingredients

The Oaxacan Chocolate Torte differs from the original Argentinian Chocotorta in several ways. Firstly, it incorporates the flavors of Oaxacan chocolate, which has a distinct taste profile compared to traditional chocolate. Additionally, the torte is infused with the flavors of Oaxacan mole, adding a savory element to the dessert. These adaptations give the Oaxacan Chocolate Torte a unique twist that celebrates the culinary traditions of Oaxaca. We alse have the original recipe for Chocotorta, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar 1 3/4 cups (350g) granulated sugar
• 3/4 cup (90g) unsweetened cocoa powder 3/4 cup (90g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking soda
• 1 teaspoon salt 1 teaspoon salt
• 2 large eggs 2 large eggs
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) strong brewed coffee, cooled 1 cup (240ml) strong brewed coffee, cooled
• 1/2 cup (120g) Oaxacan chocolate, grated 1/2 cup (120g) Oaxacan chocolate, grated
• 1/2 cup (120g) unsalted butter, softened 1/2 cup (120g) unsalted butter, softened
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) Oaxacan mole paste 1/4 cup (60g) Oaxacan mole paste
• 1 cup (180g) semisweet chocolate, chopped 1 cup (180g) semisweet chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1/4 cup (60g) granulated sugar 1/4 cup (60g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (60g) semisweet chocolate, chopped (for glaze) 1/4 cup (60g) semisweet chocolate, chopped (for glaze)
• Fresh berries, for garnish (optional) Fresh berries, for garnish (optional)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 55g (Sugars: 35g)
• Protein: 6g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the grated Oaxacan chocolate.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
7. 7.
   In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and whisk in the Oaxacan mole paste until fully incorporated. Let the mixture cool for 10 minutes.
8. 8.
   In a mixing bowl, beat the softened butter until creamy. Gradually add the cooled mole mixture and beat until smooth.
9. 9.
   Using a serrated knife, carefully slice the cooled cake horizontally into two equal layers.
10. 10.
    Spread the mole-infused buttercream filling evenly over the bottom cake layer. Place the second cake layer on top.
11. 11.
    In a heatproof bowl, combine the chopped semisweet chocolate, heavy cream, unsalted butter, granulated sugar, and water. Place the bowl over a saucepan of simmering water, stirring until the chocolate is melted and the mixture is smooth.
12. 12.
    Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Smooth the glaze with a spatula.
13. 13.
    Refrigerate the torte for at least 2 hours to allow the flavors to meld and the glaze to set.
14. 14.
    Before serving, garnish with fresh berries if desired.

Treat your ingredients with care...

• Oaxacan chocolate — Use a high-quality Oaxacan chocolate with a rich and slightly bitter flavor for the best results.
• Oaxacan mole paste — Look for authentic Oaxacan mole paste, which can be found in specialty stores or online. Adjust the amount according to your preference for the intensity of mole flavor.
• Semisweet chocolate — Choose a semisweet chocolate with at least 60% cocoa content for a balanced sweetness in the torte.
• Fresh berries — Use seasonal berries such as strawberries, raspberries, or blueberries for a refreshing and colorful garnish.
• Coffee — Brew a strong cup of coffee and let it cool before adding it to the batter. The coffee enhances the chocolate flavor without overpowering it.

Tips & Tricks

• For a spicier twist, add a pinch of ground cinnamon or cayenne pepper to the cake batter.
• If you can't find Oaxacan chocolate, you can substitute it with a high-quality dark chocolate.
• Make sure the cake is completely cooled before slicing it horizontally to avoid crumbling.
• To achieve a smooth and glossy glaze, ensure that the chocolate is fully melted and the mixture is well combined.
• Serve the torte chilled for the best texture and flavor.

Serving advice

Serve slices of the Oaxacan Chocolate Torte on individual dessert plates. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the rich chocolate flavors. Dust the plates with cocoa powder for an elegant touch.

Presentation advice

To enhance the presentation, drizzle some additional chocolate glaze on the serving plates before placing the torte slices. Garnish each slice with a fresh berry or a sprig of mint for a pop of color. Serve on a dessert platter or cake stand to showcase the torte's beauty.