Edge Chocolate Torte Recipe
Cocoa Nib, Milk Chocolate Chantilly, White Chocolate Gelato
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Ingredients
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Chocolate Torte
Milk Chocolate Chantilly
White Chocolate Gelato
Method
Chocolate Torte
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- 2
Melt the Butter
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in the cocoa powder until well combined.
- 3
Mix the Batter
In a mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and salt until light and fluffy. Gradually add the cocoa mixture, then fold in the flour gently until just combined.
- 4
Bake the Torte
Pour the batter into the prepared cake pan and smooth the top. Bake for about 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Milk Chocolate Chantilly
- 5
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it's just about to simmer. Remove from heat and add the chopped milk chocolate, allowing it to sit for a minute.
- 6
Whisk Together
Whisk the chocolate and cream mixture until smooth and fully melted. Add powdered sugar and vanilla extract, and whisk until well combined.
- 7
Chill the Mixture
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours until chilled.
- 8
Whip the Chantilly
Once chilled, use a hand mixer or whisk to whip the mixture until soft peaks form.
White Chocolate Gelato
- 9
Make the Base
In a saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium until the sugar dissolves and the mixture is warm.
- 10
Melt the Chocolate
Remove from heat and add the chopped white chocolate, stirring until completely melted and smooth.
- 11
- 12
- 13
Churn the Gelato
Once chilled, churn 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.