Chocolate Torte Recipe
raspberry crémeux | chocolate crumb | raspberry ice
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Ingredients
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Chocolate Torte
Raspberry Crémeux
Chocolate Crumb
Raspberry Ice
Method
Chocolate Torte
- 1
Prepare the Batter
Preheat your oven to 180°C (350°F). Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir until smooth and remove from heat. In a separate bowl, whisk together the sugar and eggs until pale and fluffy. Gradually fold the melted chocolate mixture into the egg mix, then sift in the flour and salt, folding gently until just combined.
- 2
Bake the Torte
Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until the edges are set but the center is still slightly soft. Remove from oven and let cool completely.
Raspberry Crémeux
- 3
Prepare the Raspberry Purée
In a blender, puree the fresh raspberries until smooth. Strain through a fine sieve to remove seeds and set aside.
- 4
Make the Crémeux
In a saucepan, whisk together the egg yolks and sugar until combined. Add the raspberry purée and cook over low heat, stirring constantly until thickened. Remove from the heat and stir in the gelatin (previously soaked in cold water), heavy cream, and lemon juice. Pour into a mold and refrigerate until set.
Chocolate Crumb
- 5
- 6
Bake the Crumbs
Spread the crumb mixture on a baking sheet and bake for 10-15 minutes until crispy. Let cool before using to sprinkle over the torte.