Warm Chocolate Torte Recipe
CRÈME ANGLAISE/MACERATED BERRIES CHOCOLATE GARNISH
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Ingredients
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For the Warm Chocolate Torte
For the Crème Anglaise
For the Macerated Berries
For the Chocolate Garnish
Method
For the Warm Chocolate Torte
- 1
Melt Chocolate and Butter
Preheat the oven to 180°C (350°F). In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water to melt the chocolate and butter together, stirring until smooth.
- 2
Mix Ingredients
Remove from heat and let it cool slightly. In another bowl, whisk together the granulated sugar and eggs until pale and fluffy. Add the melted chocolate mixture and vanilla extract, mixing until fully incorporated.
- 3
Add Flour
Sift the all-purpose flour into the chocolate mixture and fold gently until just combined.
- 4
Bake the Torte
Pour the batter into a greased and lined 8-inch round cake pan. Bake for 20-25 minutes until the edges are set but the center is still soft. Let cool slightly before removing from the pan.
For the Crème Anglaise
- 5
Heat Cream and Milk
In a saucepan, combine the heavy cream and milk. Split the vanilla bean and scrape the seeds into the mixture, adding the bean pod as well. Heat over medium heat until just below boiling.
- 6
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 7
Temper the Egg Mixture
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- 8
Cook the Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon. Do not let it boil.
- 9
Cool the Crème Anglaise
Strain the custard through a fine-mesh sieve into a bowl. Let it cool to room temperature, then refrigerate until ready to serve.
For the Macerated Berries
- 10
Prepare the Berries
In a bowl, combine the mixed berries with the granulated sugar and lemon juice. Toss gently to combine.
- 11
Macerate the Berries
Let the berries sit for at least 30 minutes at room temperature to allow the juices to release and the flavors to meld.
For the Chocolate Garnish
- 12
Melt Chocolate
Melt the 50g of dark chocolate using a microwave or a double boiler until smooth.
- 13
Create Garnish
Using a fork, drizzle the melted chocolate over parchment paper to create decorative shapes. Allow to cool and harden.