Nutella Mousse Torte Recipe
warm pizelle, pandan angalise, demerara strawberry
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Ingredients
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Torte Base
Pizelle
Pandan Anglaise
Demerara Strawberries
Method
Torte Base
- 1
Prepare the Batter
In a mixing bowl, whisk together the eggs and granulated sugar until pale and frothy. Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold in the Nutella and melted butter until combined.
- 2
Bake the Torte
Preheat the oven to 180°C (350°F). Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before removing from the pan.
Pizelle
- 3
Make the Pizelle Batter
In a bowl, beat the eggs and granulated sugar together until well combined. Add the melted butter and vanilla extract, mixing until smooth. Gradually stir in the flour and baking powder until a thick batter forms.
- 4
Cook the Pizelle
Preheat a pizelle maker according to manufacturer's instructions. Drop spoonfuls of batter onto the center of each mold and close the lid, cooking for 30 seconds to 1 minute until golden brown. Remove and let cool on a wire rack.
Pandan Anglaise
- 5
Prepare the Anglaise
In a saucepan, combine coconut milk and sugar, heating gently until the sugar dissolves. In a separate bowl, whisk the egg yolks. Gradually add the warm coconut milk to the yolks, whisking continuously to prevent curdling.
- 6
Thicken the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes. Stir in the pandan paste and remove from heat. Let cool before serving.
Demerara Strawberries
- 7
Prepare the Strawberries
Wash and slice the strawberries. In a bowl, combine the sliced strawberries, demerara sugar, and lemon juice. Toss gently to coat and let sit for 15-20 minutes to allow the flavors to meld and the strawberries to release their juices.