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Yield: Four 10-inch springform pans (48 servings or 96 half servings)

Crust - 40 oz. yield – 10 oz. of Graham crust per torte


  • 1 lb., 0.3 oz. gluten-free Graham crackers
  • 2 oz. sifted cocoa powder
  • 10.8 oz. granulated sugar
  • 10.8 oz. melted butter

Total approximate weight: 3 lb., 8 oz.

Crust Preparation Instructions

  1. Finely grind crackers until sand consistency; mix with cocoa powder and sugar.
  2. Add melted butter and mix until crust comes together (like wet sand).

Filling Ingredients

  • 2 lb., 4.7 oz. semi-sweet chocolate
  • 15.9 oz. bitter-sweet chocolate
  • 3 lb., 1 oz. butter
  • 3 lb., 1 oz. granualted sugar
  • 6 oz. Cognac
  • 4 lb., 3.3 oz. liquid whole eggs

Total approximate weight: 14 lb.

Filling Preparation Instructions

  1. Add both chocolates to a double boiler with butter. Heat over low heat, stirring constantly until smooth.
  2. Stir in sugar (temperature of mixture should be about 110° F).
  3. Whisk in cognac.
  4. Pour liquid eggs slowly into chocolate-sugar mixture until batter is fully blended and smooth.
  5. Prepare springform pans by lightly buttering bottom layer of pans. Press in 10 ounces of graham crust evenly on bottom and a ¼ inch up sides of each pan. Wrap foil around bottom of springform pans and place on a sheet tray in a water bath.
  6. Portion 56 ounces batter into each 10” springform cake pan. Bake in a water bath in a 350° F pre-heated oven for approximately 1 hour to 1 hour 15 minutes until center is firm.

White Ganache Ingredients

  • 11.4 oz. heavy cream
  • 11.4 oz. unsalted butter
  • 1 lb., 1.1. oz. white chocolate

Total approximate weight: 2 lb., 7.84 oz.

White Ganache Preparation Instructions

  1. Place heavy cream in a saucepan and scald; pour over finely chopped white chocolate and butter, whisking until smooth. Cool to room temperature.
  2. Top each cake with 6 ounces of ganache by tempering and coating top.

*Chef's Suggestion: spread mixed berry jam on crust before adding filling for a different flavor then garnish with fresh berries*

Assembly Instructions

  1. Remove fully baked torte from water bath and allow to cool on a rack until it reaches room temperature.
  2. Refrigerate over night.
  3. Remove springform pan.
  4. Using a warmed knife cut torte into 12 pieces (or 24 for smaller pieces). Garnish top with a white ganache design.

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