search
Loading
|  home | feedback | help          
StarChefs
Features on StarChefs.com home
recipes

Sweet Treats for Halloween
 

Plate
105 Coulter Ave
Suburban Square
Ardmore, Pennsylvania 19003
(610) 642-5900

 

Flourless Chocolate Torte with Triple Chocolate Ganache and Orange Whipped Cream
Pastry Chef Angela Tustin of Plate – Philadelphia, PA
Adapted by StarChefs.com

Yield: 8-12 Servings

Ingredients:

    Torte:
  • ½ cup water
  • 9 ounces butter
  • 14 ounces good quality semi-sweet chocolate, chopped
  • 6 eggs

    Ganache:
  • 5 ounces semi-sweet chocolate, chopped
  • 3 ounces milk chocolate, chopped
  • 1 ounce white chocolate, chopped
  • 1 cup heavy cream

    Whipped Cream:
  • 1 ounce sugar
  • 1 pint heavy cream
  • ½ orange, zested

Method:
For the Torte:
Preheat oven to 300° F. Combine water, butter, and chocolate in a saucepan. Stir over low heat until chocolate is completely melted and smooth. In a separate bowl, whisk eggs until light yellow and slightly thick. Slowly pour chocolate mixture into eggs. Whisk until mixture achieves a batter consistency. Pour cake batter into greasless 10-inch cake pan. Place in oven and bake until cake is set, about 30 minutes, or until a toothpick inserted comes out moist, but not liquid. Set aside to cool.

For Ganache:
Combine chocolates in a mixing bowl. Bring the heavy cream to a boil in a heavy bottomed saucepan over medium heat. Remove from heat and pour boiling cream over chopped chocolate. Allow chocolate to sit for a few minutes so that it starts to melt. Starting in the middle of the bowl, whisk slowly in a figure eight motion, making larger motions as the ganache becomes homogenous. Reserve for serving.

For Whipped Cream:
In an electric mixer, mix sugar and cream. Whip cream until soft peaks form and add orange zest. Continue whipping until cream is stiff and holds a shape.

For Assembly and Serving:
Place torte on a glazing rack and pour ganache over evenly and smoothly. Allow ganache to set in refrigerator. Cut cake and distribute slices onto plates. Dust with powdered sugar and serve with orange cream, berries, and chocolate sauce.

hotlinks_general_narrow
  • Halloween Spirits
  • Forum: Commercial Ice Cream Makers

  •    Published: October 2005
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy