Johnson and Wales University

TOOLIN' CHOCOLATE MUDSLIDE TORTE

NOTE: Torte assembly instructions appear at end of formulas which are listed in order of assembly.

Method of Preparation:
1. Melt chocolate over a double-boiler and then add butter.
2. Stir in rice krispies. Set aside.

Chocolate Decor Paste

Ingredients:

Method of Preparation:
1. Using the food processor with dough blade, cream butter and sugar until light and fluffy.
2. Gradually add egg whites, mixing until smooth.
3. Add flour and cocoa, mix until smooth. Set aside.

Almond Sponge Cake

Ingredients:

Method of Preparation:
1. Using the hand mixer with wire whisk attachment, whip eggs to full volume.
2. Place eggs in the food processor with bread blade, and add sifted dry ingredients. Continue creaming until smooth.
3. Using the hand mixer with wire whisk attachment, whip egg whites to stiff peak and fold into eggs that are in the food processor.
4. Temper a portion of the batter into the melted butter. Fold all ingredients to incorporate. Set aside

Jaconde Siding
1. Place desired stencil on silpat or parchment paper. Spread a thin layer of chocolate decor over stencil.
2. Remove excess batter using a bench scraper.
3. Lift stencil off of silpat or parchment paper and set in freezer.
4. Spread a thin layer of almond sponge over the chocolate decor. Reserve remaining sponge batter for chocolate cake.
5. Bake at 400 degrees F.F. until dry to the touch. The jaconde should not have any color.
6. Sprinkle cornstarch over top of sheet when slightly cooled.
7. Place a sheet of parchment over the jaconde and invert. Carefully peel away the silpat or parchment paper.

Bailey's White Chocolate Ganache

Ingredients:

Method of Preparation:
1. Bring cream to a boil. Remove from heat.
2. Add chopped white chocolate and stir until melted.
3. Add liqueur and let sit at room temperature.

Almond Chocolate Cake

Ingredients:

Method of Preparation:
1. Mix batter and cocoa together. Spread on parchment-lined half sheet pan.
2. Bake in 400 degrees F.F. oven until dry to the touch.
3. When cool, cut with an approximately 11/2" ring cutter. Set aside.

Kahlúa Syrup

Ingredients:

Method of Preparation:
1. Boil sugar and water until sugar dissolves. Add Kahlúa liqueur.
2. Use to moisten cakes.

Chocolate Mousse

Ingredients:

Method of Preparation:
1. Boil sugar and water to 250 degrees F.F.
2. Using hand mixer with wire whisk attachment, whip egg yolks to full volume.
3. Stream in sugar syrup, whipping on first speed until cool.
4. Add melted chocolate and coffee.
5. Temper some whipped cream into the eggs and chocolate.
6. Add remaining whipped cream and fold until incorporated. Chill.

Chantilly Cream

Ingredients:

Method of Preparation:
Use hand mixer with wire whisk attachment and combine all ingredients. Whip to medium peak.

Raspberry Coulis

Ingredients:

Method of Preparation:
1. Cook the berries until the juice is extracted one-quarter of the way. Add orange juice.
2. Using the food processor with mini blade, puree berry mixture. Add corn syrup and cornstarch to thicken.
3. Strain puree through a china cap. Discard seeds.
4. Let cool to desired consistency.

Kiwi Coulis

Ingredients:

Method of Preparation:
1. Cook the kiwis until the juice is extracted one-quarter of the way.
2. Using the food processor with the mini blade, puree kiwis. Add corn syrup and cornstarch to thicken.
3. Strain puree through a china cap. Discard seeds.
4. Let cool to desired consistency.

TO ASSEMBLE TORTE:
1. Using individual molds, spray with pan release (cooking spray) on the inside.
2. Scoop 2 tablespoons of the Krispies Feuttine into the bottom of each mold. Crunch and pack down firmly.
3. Cut jaconde into pieces to fit molds. Place in the ring with the design facing outwards. Chill 5 minutes.
4. Warm up Bailey's Irish Cream ganache. Put enough in the mold to cover krisp layer. Chill 5 minutes.
5. Place almond chocolate cake layer over ganache. Brush the cake layer with the Kahlúa syrup.
6. Pipe chocolate mousse evenly with the top of the jaconde siding. Place in freezer.
7. To finish, top with Chantilly cream, making it level with the top of the mold.
8. Using a stencil, dust the top of the tortes with cocoa powder.
9. Garnish with raspberry and kiwi coulis.

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