JULIEN WAGNER
Opaline | Los Angeles, CA

While most young pastry chefs his age were sitting in a classroom, Julien Wagner was traveling to exotic locations such as the Yucatan Peninsula, using Mexico’s natural and colorful landscape as his own private classroom. After working for many years in Boston’s best restaurants, Wagner headed to the west coast, excited to create desserts using all the organic and refreshing produce that southern California offers. His ambitious creations marry extraordinary concepts with unexpected flavors. At Opaline, desserts become a flavor adventure as Wagner constructs fresh and sweet dishes that bring a blissful ending to any meal.


Valrhona Chocolate Torte with Pistachio Ricotta Purses
Chef Julien Wagner of Opaline – Los Angeles, CA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

Chocolate torte
• ¼ cup unsalted pistachio nuts
• 2 Tablespoons all-purpose flour
• 1 ounce unsalted butter, plus 1 Tablespoon to grease baking rings
• 4 Tablespoons granulated sugar, plus 2 Tablespoons to coat baking rings
• 2 ½ ounces bittersweet chocolate, such as Valrhona
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
  
  Pistachio ricotta purses
• large egg whites
• 1/3 cup granulated sugar
• 1 cup ricotta cheese
• 1 pinch kosher salt
• 1 drop almond extract
• 12 ( 2 ½ inch) squares phyllo dough
• ¼ cup melted butter
• ¼ cup granulated sugar


Bittersweet chocolate sauce

• ½ cup water
• 2 Tablespoons granulated sugar
• 2 ounces bittersweet chocolate, such as Valrhona
• 2 ounces milk chocolate, such as Valrhona
  
  Cherry sauce
• 2 Tablespoons sugar
• 2 Tablespoons water
• 2 Tablespoons port wine
• ½ cup dried cherries
  

For chocolate torte:
Pre-heat oven to 325°F. Toast pistachios for three to five minutes. Once cooled, grind nuts and flour in food processor until smooth. Set aside. Increase oven heat to 350°F. Grease four 2 ½ inch baking rings and dust with granulated sugar. Set aside. Combine chocolate and butter and melt over a double boiler, stirring frequently. Once melted, set aside. In an electric mixer with whisk attachment, combine eggs and yolks. Whisk on medium speed until barely frothy. Gradually add 4 Tablespoons of sugar and continue to whisk on medium speed until mixture has tripled in volume. Remove whisk attachment and slowly fold in melted chocolate. Once incorporated, slowly fold in pistachio flour. Place buttered baking rings on a parchment-lined sheet pan. Fill rings halfway with batter and bake for five minutes. Giving rings a half-turn to ensure even baking, bake for another five minutes, or until tops begin to crack. Transfer to a cooling rack. Once cooled, unmold by running a paring knife along inside of rings. The torte may fall slightly. If not serving immediately, wrap tightly in plastic wrap. Warm slightly before serving.

For bittersweet chocolate sauce:
Bring water and sugar to a boil. Remove from heat and whisk in both chocolates until incorporated. Funnel into squeeze bottle and reserve.

For cherry sauce:
In a medium saucepot, combine water, sugar and port until all the sugar has dissolved. Remove from heat and transfer to a blender. Add dried cherries and puree. Pass through a fine mesh sieve and keep cool. Funnel into squeeze bottle and refrigerate until service.

To serve:
Warm both the torte and the ricotta purse in the oven at 325°F for one minute.
Remove torte, carefully placing it on its side, as shown in photograph. Place ricotta purse on opposite side of the plate. Squeeze a wavy line of cherry sauce down the middle of the plate between the torte and the purse. Squeeze a half dollar size amount of chocolate sauce, in front of torte. If desired, place a scoop of vanilla ice cream next to torte on top of the chocolate sauce.