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    Friday, October 14, 2011

    Chocolate Torte-Divine Decadence

    This Meringue, Mousse and Cream Delight is just fabulous.
    Once again found it in my Trusty Triple Tested Cookbook.
    It was a huge hit and I feel we will just have to make it again.
    I doubled the quantities and it fed 13 people with some left over.
    It is delightfully rich.

    It consists of a meringue shell, covered with a layer of Chocolate, then a raspberry cream and topped off with mousse.
    I changed the recipe a little.
    I love raspberries, chocolate and cream, so I added raspberry puree to the cream layer.
    A bonus, you use both the yolks and the whites of the eggs, no more sad little
    containers lurking in the fridge.
    Chill in the fridge for a few hours and Voila.

    First the Base
    2 egg whites
    1/4 teaspoon salt
    1/2 teaspoon white vinegar
    1/2 cup sugar
    1/4 teaspoon cinnamon

    1 cup semi sweet chocolate pieces
    2 beaten egg yolks
    1/4 cup water
    1 cup cream
    1/4 cup sugar

    1/2 cup frozen raspberries
    1 tablespoon sugar

    For the Shell
    Beat the egg whites, salt and vinegar until soft peaks form
    Blend sugar and add gradually to egg whites beating till very stiff peaks form and the sugar has dissolved
    Spread in an 20 cm circle on baking paper on a baking tray
    Make the bottom 1 cm thick and make an edge about 3 cms high
    Bake in a very slow oven 130C for 1 hour
    Turn off heat and allow to dry in oven with the door closed for about 2 hours.
    Peel of paper. Of course you can make this ahead and keep in an airtight container till you need it.

    For the Fillings
    Combine raspberries and sugar with a blender to make a puree
    Set aside
    Melt Chocolate over hot water
    Cool slightly then spread 2 tablespoon of the chocolate over the cooled meringue shell

    To the remaining chocolate, add egg yolks and water and blend
    Chill until the mixture is thick
    Combine cream and sugar and whip until stiff
    To half of the cream add the Raspberry Puree and spread over the chocolate layer.

    Fold the remainder of the cream into the chocolate mixture and spread on top
    Chill for several hours
    Slice and Drool.

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