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Chocolate Torte w/ Chocolate Wavy Lays

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Chocolate torte with Lays
Adapted from Rose Levy Beranbaum's Chocolate torte

Chocolate Torte w/ Chocolate Wavy Lays

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 6 hours
Servings: 8
Ingredients Method

Ingredients
  

For the base
  • 100 gram (3.5 oz) chocolate graham crackers
  • 50 gram (1.7 oz) almond flour
  • 50 gram (1.7 oz) whole almonds
  • 10 gram (0.35 oz) butter, cold
  • 1 tbsp heavy cream
  • 40 gram (1.4 oz) bittersweet chocolate, melted
For the Chocolate Torte
  • 454 gram (16 oz) bittersweet chocolate, chopped/chips (60% cacao)
  • 227 gram (8 oz) unsalted butter, chopped
  • 6 large eggs (300g / 10.5oz), room temperature
Garnishes
  • 2 packs of Chocolate Wavy Lays - Milk+Almonds / Plain Milk / Dark Chocolate
  • 1 package Raspberries

Method
 

Prepare the base
  1. In a blender, pulse the almond flour and graham crackers until finely powdered. Add whole almonds and pulse until bite-sized pieces remain. Add butter, cream and melted chocolate and blend until combined.
  2. Line an 8" round springform pan with foil (placing foil over base plate before sealing the pan close). Add a layer of parchment paper cut to fit the size of the base plate. Line the outside of the cake tin with foil (we will be seating it in a water bath), extending the foil over the edges of the pan.
  3. Transfer the biscuit mix to the pan and press down till packed tightly. Refrigerate while you prepare the torte batter.
Make the torte
  1. In a double-boiler, melt the chocolate and butter. Stir until everything melts into a smooth, creamy mixture. Set aside to cool completely.
  2. Add eggs to a large mixing bowl. Place over a pot of simmering water (without the bowl touching the water).
  3. Stand Mixer method: Beat slowly with a wire whisk until warm to the touch. Transfer to stand mixer and beat on high for 5 minutes until pale, creamy and triple in volume. Hand Mixer Method: Beat on high until the eggs are warm to the tough. Remove from heat, and continue whisking for 5 minutes until the eggs are billowy, pale and triples in volume and cools down.
  4. In the meantime, preheat oven to 425°F / 220°C. Prepare a water bath that the 8" cake tin could sit in. I (double) foil-lined a 10" round cake tin to serve as water bath.
  5. Fold the chocolate into the egg mixture until combined. Transfer to the biscuit base (refrigerated). Smooth the top with a spatula. Place the 8" tin inside a water bath, with water atleast an inch high.
  6. Bake at 425°F / 220°C for 5 minutes. Cover loosely with foil and continue baking for 15 more minutes. The cake will still be completely wobbly, don't worry!
  7. Remove from water bath and transfer the cake tin to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 3-5 hours or until firm.
Unmolding the cake from the tin
  1. Warm the sides of the pan and run a warm knife around the edges before releasing the spring form slowly.
  2. Invert the cake onto a flat plate covered in cling-film. Remove the foil and base plate at the bottom.
  3. Re-invert onto a cake stand /plate and bring cake to room temperature.
Garnish
  1. Just before serving, top the torte with raspberries, and line the sides of the torte with Chocolate Wavy Lays, overlapping almond and plain chips as you go around, to form a bark.
  2. Slice with a warm knife (Dip knife into hot water, wipe and slice. Repeat). Serve at room temperature.