We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a higher percentage, and found the flavor too intense and the consistency less velvety.
Active time: 1 3/4 hr Start to finish: 5 hr
• Cake layers can be made 3 days ahead, cooled completely, then chilled, individually wrapped well in plastic wrap. • Ganache can be made 3 days ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency. • Torte can be assembled 2 days ahead and chilled, covered with a cake dome. • The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.
