Warm Chocolate Truffle Torte Recipe
Served with raspberry coulis and vanilla bean gelato.
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Ingredients
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For the Chocolate Torte
For the Raspberry Coulis
For the Vanilla Bean Gelato
Method
For the Chocolate Torte
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy. Add the melted chocolate mixture and vanilla extract, and mix until well combined.
- 3
Combine Dry Ingredients
In another bowl, sift together the all-purpose flour and salt. Gradually fold the dry ingredients into the chocolate mixture until just combined.
- 4
Bake the Torte
Preheat the oven to 180°C (350°F). Grease a round cake pan and pour the batter into the pan. Bake for 25-30 minutes or until the edges are set and the center is slightly soft. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the Raspberry Coulis
- 5
Prepare the Coulis
In a saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 10-15 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds. Stir in lemon juice and let cool.
For the Vanilla Bean Gelato
- 6
Heat Cream and Milk
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is warm but not boiling.
- 7
- 8
Thicken 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. Do not let it boil.
- 9
Add Vanilla and Chill
Remove from heat and stir in the vanilla bean seeds. Allow to cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
- 10
Churn the Gelato
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
