CHOCOLATE TORTE Recipe
Amaretto crème anglaise, dark chocolate shavings, maldon salt
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Ingredients
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For the Chocolate Torte
For the Amaretto Crème Anglaise
For Garnish
Method
Make the Chocolate Torte
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Melt Chocolate and Butter
In a double boiler, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and let it cool slightly.
Mix Sugar and Eggs
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy.
Combine Mixtures
Slowly whisk the melted chocolate mixture into the egg mixture. Add vanilla extract and mix well.
Add Flour
Gently fold in the all-purpose flour until just combined. Be careful not to overmix.
Bake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Finish with Salt
Sprinkle Maldon salt on top of the torte once cooled.
Make the Amaretto Crème Anglaise
Heat Cream
In a saucepan, heat the heavy cream and sugar over medium heat until it begins to simmer. Do not boil.
Temper the Egg Yolks
Slowly add the hot cream mixture to the egg yolks, whisking constantly to prevent curdling.
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
Add Amaretto
Remove from heat and stir in the Amaretto liqueur. Let cool before serving.