Crème Brûlée & Flourless Chocolate Torte Recipe

Prepare the custard

In a saucepan, heat the heavy cream and vanilla bean until just simmering. Remove from heat and let steep for 10 minutes. In a bowl, whisk together egg yolks and granulated sugar until pale and thick. Gradually add the warm cream, mixing continuously. Strain the mixture through a fine sieve.

Bake

Preheat the oven to 325°F (160°C). Divide the custard into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes until set. Refrigerate for at least 2 hours before serving.

Caramelize the sugar

Sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Serve immediately.

Melt chocolate and butter

Preheat the oven to 350°F (175°C). In a saucepan over low heat, melt the dark chocolate and butter together until smooth. Remove from heat and stir in sugar.

Add eggs and cocoa

Allow the mixture to cool slightly, then whisk in the eggs one at a time, mixing well after each addition. Sift in the cocoa powder and stir until combined.

Bake

Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes until the torte has set and a toothpick comes out clean. Cool before serving.

Cook the cherries

In a saucepan, combine the pitted cherries, sugar, brandy, and lemon juice. Cook over medium heat until the cherries soften and the sauce thickens slightly, about 10 minutes.

Mix ingredients

Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, sugar, and melted butter. Add eggs one at a time, mixing well. Stir in vanilla extract.

Bake

Pour the batter into a greased loaf pan and bake for 45-50 minutes until a toothpick comes out clean. Let cool before slicing.

Whip the cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.