Comments on: double chocolate torte http://smittenkitchen.com/2007/08/never-too-much/ Wed, 23 May 2012 04:30:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Courtney http://smittenkitchen.com/2007/08/never-too-much/#comment-1864366 Courtney Mon, 14 May 2012 15:20:53 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1864366 I made this for Mother's Day over the weekend and it was very delicious. A few things happened though to make this an epic torte battle. One of my egg yolks broke when i was separating the eggs and although I really really tried to get every last bit out, my meringue just never came together so i had to start over again on that (ugh!). My springform pan leaked just a touch so I would recommend putting it on a cookie sheet to protect your oven. Mine also got stuck to the sharp knife as I was trying to separate it from the pan, so I just released the springform and it came out clean! The jelly was also a bit hard to brush on the raspberries. Think I will skip that step next time. All together though, this was my first torte and everyone said they loved it. It's rich and decadent, just as expected, but sooo yummy. Thanks Deb! I made this for Mother’s Day over the weekend and it was very delicious. A few things happened though to make this an epic torte battle. One of my egg yolks broke when i was separating the eggs and although I really really tried to get every last bit out, my meringue just never came together so i had to start over again on that (ugh!). My springform pan leaked just a touch so I would recommend putting it on a cookie sheet to protect your oven. Mine also got stuck to the sharp knife as I was trying to separate it from the pan, so I just released the springform and it came out clean! The jelly was also a bit hard to brush on the raspberries. Think I will skip that step next time. All together though, this was my first torte and everyone said they loved it. It’s rich and decadent, just as expected, but sooo yummy. Thanks Deb!

]]> By: Lindsay http://smittenkitchen.com/2007/08/never-too-much/#comment-1862736 Lindsay Mon, 14 May 2012 00:46:19 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1862736 If you don't use a springform pan, make sure you put down flour or parchment paper, because I had major problems with this cake sticking to the pan. Also, I would advise not frosting it before you take it out of the pan. Tastes AMAZING though. Swapped raspberries for strawberries. If you don’t use a springform pan, make sure you put down flour or parchment paper, because I had major problems with this cake sticking to the pan. Also, I would advise not frosting it before you take it out of the pan. Tastes AMAZING though. Swapped raspberries for strawberries.

]]> By: Erin http://smittenkitchen.com/2007/08/never-too-much/#comment-1664149 Erin Mon, 05 Mar 2012 00:42:02 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1664149 I made this yesterday for my husband's birthday party, and it was a huge hit! My springform pan is 9" (not 10), so I ended up needing to bake the cake layer 5-10 mins longer, and I didn't have any raspberries so I shaved some chocolate on top. Deb, you have become my go-to resource for his birthdays; last year he got the brownie/chocolate/cheesecake, and this morning I made the cinnamon swirl buns. So far, no complaints! I made this yesterday for my husband’s birthday party, and it was a huge hit! My springform pan is 9″ (not 10), so I ended up needing to bake the cake layer 5-10 mins longer, and I didn’t have any raspberries so I shaved some chocolate on top.

Deb, you have become my go-to resource for his birthdays; last year he got the brownie/chocolate/cheesecake, and this morning I made the cinnamon swirl buns. So far, no complaints!

]]> By: Debra http://smittenkitchen.com/2007/08/never-too-much/#comment-1163899 Debra Fri, 18 Nov 2011 14:15:02 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1163899 Any thoughts on how to get some coffee flavor in here? I'm baking this gorgeous cake this weekend for a friend's birthday who thinks nothing is complete without a chocolate/coffee mix. Thanks! Any thoughts on how to get some coffee flavor in here? I’m baking this gorgeous cake this weekend for a friend’s birthday who thinks nothing is complete without a chocolate/coffee mix. Thanks!

]]> By: Tim S. http://smittenkitchen.com/2007/08/never-too-much/#comment-1013635 Tim S. Thu, 20 Oct 2011 19:01:42 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1013635 I made this (minus the whipped cream on top, I served it on the side with fresh berries)to wrap up a 6 course meal. I could have served anything the first five courses... All anyone remembered was this torte! So amazing, and a easier to make than I thought it would be. Love this site! Also, have you ever switched it up and used white chocolate for the mousse? I made this (minus the whipped cream on top, I served it on the side with fresh berries)to wrap up a 6 course meal. I could have served anything the first five courses… All anyone remembered was this torte! So amazing, and a easier to make than I thought it would be. Love this site! Also, have you ever switched it up and used white chocolate for the mousse?

]]> By: Meena http://smittenkitchen.com/2007/08/never-too-much/#comment-1006427 Meena Mon, 17 Oct 2011 14:15:18 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-1006427 So, as a grossly belated update to comment #61, I would like to report that my minty version of this torte turned out fabulously. For anyone interested in trying it out, I ended up skipping the peppermint extract (thanks for the word of caution, Deb!) and used 4oz 70% bittersweet chocolate, 3oz Andes mints, and 1oz semisweet chocolate in the cake layer, and 3oz bittersweet, 1oz Andes mints, and 4oz semisweet in the mousse layer. I decorated the whipped cream with a spiral of crushed (powdered?) candy canes. Great dessert for the holidays! Deb, you're a constant inspiration. Thanks for doing what you do! So, as a grossly belated update to comment #61, I would like to report that my minty version of this torte turned out fabulously. For anyone interested in trying it out, I ended up skipping the peppermint extract (thanks for the word of caution, Deb!) and used 4oz 70% bittersweet chocolate, 3oz Andes mints, and 1oz semisweet chocolate in the cake layer, and 3oz bittersweet, 1oz Andes mints, and 4oz semisweet in the mousse layer. I decorated the whipped cream with a spiral of crushed (powdered?) candy canes. Great dessert for the holidays! Deb, you’re a constant inspiration. Thanks for doing what you do!

]]> By: deb http://smittenkitchen.com/2007/08/never-too-much/#comment-952888 deb Wed, 28 Sep 2011 15:43:02 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-952888 Hi Priyanka -- I recommend making the an almost-the-same height torte (I think small tall cakes are grand/festive) by halving the recipe. Hi Priyanka — I recommend making the an almost-the-same height torte (I think small tall cakes are grand/festive) by halving the recipe.

]]> By: Priyanka http://smittenkitchen.com/2007/08/never-too-much/#comment-949542 Priyanka Tue, 27 Sep 2011 10:40:05 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-949542 Hey Deb, I'm planning to make this torte for my boyfriends birthday later next week. All I have is a 7-inch-diameter springform pan. Do you recommend cutting down the recipe or making a thicker torte? Also, do I need to bake it for longer? If yes, then how much longer? Hey Deb,
I’m planning to make this torte for my boyfriends birthday later next week. All I have is a 7-inch-diameter springform pan. Do you recommend cutting down the recipe or making a thicker torte? Also, do I need to bake it for longer? If yes, then how much longer?

]]> By: deb http://smittenkitchen.com/2007/08/never-too-much/#comment-939481 deb Fri, 23 Sep 2011 21:46:20 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-939481 If you've overwhipped your whipped cream, you can add more liquid cream to smooth it out. If you’ve overwhipped your whipped cream, you can add more liquid cream to smooth it out.

]]> By: Bella http://smittenkitchen.com/2007/08/never-too-much/#comment-937514 Bella Fri, 23 Sep 2011 06:55:11 +0000 http://smittenkitchen.com/2007/08/never-too-much/#comment-937514 hi! i'm making this for my brother's birthday tonight, and, since i'm not very experienced in cake making things i whipped the cream to much and now it has seperated and turned rather awful. Do you think i could swap the cream with cream cheese and have a cream cheese frosting? thanks, Bella xx hi! i’m making this for my brother’s birthday tonight, and, since i’m not very experienced in cake making things i whipped the cream to much and now it has seperated and turned rather awful. Do you think i could swap the cream with cream cheese and have a cream cheese frosting? thanks, Bella xx

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