Recipes, re-invented from cooking shows

Chocolate Torte with Raspberry

Name: Chocolate Torte with Raspberry
Prep time: 3 hours
Cook time: 25 minutes
Total time: 3 hours 25 minutes

Prep. Time:

Baking Time:

Total Time:

3 hours

25 minutes

3 hours 25 minutes

Serves:

8-10 servings

Inspired by Nicky's 'little work of art' chocolate torte that earned Paul's 'looks amazing' praise. This dramatic dessert features multiple chocolate techniques - rich torte base, airy mousse that 'holds its shape,' mirror-shine ganache, and angular tempered chocolate shards. Paul's suggested raspberry enhancement provides crucial fruit balance to 'break down that chocolate' intensity. Architectural presentation creates 'precarious' visual drama.

Ingredients

FOR THE VANILLA RUM CHOCOLATE TORTE:
6 oz dark chocolate (70%), chopped
6 tablespoons unsalted butter
3 large eggs, separated
1/3 cup granulated sugar
2 tablespoons dark rum
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt

FOR THE CHOCOLATE MOUSSE:
8 oz dark chocolate, chopped
3 tablespoons butter
3 large eggs, separated
2 tablespoons granulated sugar
1/4 cup heavy cream
1 tablespoon dark rum
1 teaspoon vanilla extract

FOR THE PIPED GANACHE:
6 oz dark chocolate, chopped
1/2 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup (for shine)

FOR THE TEMPERED CHOCOLATE SHARDS:
8 oz dark chocolate, chopped
Parchment paper or acetate sheets

FOR PAUL'S SUGGESTED ENHANCEMENT:
1 cup fresh raspberries
2 tablespoons raspberry coulis
Extra raspberries for garnish

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Instructions

MAKE THE VANILLA RUM CHOCOLATE TORTE:
1. Preheat oven to 350°F. Grease and line 8-inch round pan.
2. Melt chocolate and butter in double boiler until smooth. Cool slightly.
3. Beat egg yolks with half the sugar until pale and thick.
4. Stir in melted chocolate, rum, and vanilla.
5. Fold in flour and salt until just combined.
6. Beat egg whites with remaining sugar to soft peaks.
7. Fold whites into chocolate mixture in thirds.
8. Bake 20-25 minutes until just set. Cool completely.

PREPARE THE CHOCOLATE MOUSSE:
9. Melt chocolate and butter until smooth. Cool slightly.
10. Beat egg yolks until pale, stir into chocolate mixture.
11. Add cream, rum, and vanilla, mix until smooth.
12. Beat egg whites with sugar to soft peaks.
13. Fold whites carefully to maintain airy texture that holds its shape.
14. Refrigerate 2 hours until firm enough to pipe.

CREATE THE SHINY GANACHE:
15. Heat cream until just simmering.
16. Pour over chopped chocolate, let sit 2 minutes.
17. Whisk until smooth, add butter and corn syrup for extra shine.
18. Cool until thick enough to pipe but still glossy.

TEMPER THE CHOCOLATE SHARDS:
19. Melt 2/3 of chocolate to 115°F, remove from heat.
20. Add remaining chocolate, stir until temperature drops to 84°F.
21. Reheat briefly to 88°F for proper shine and snap.
22. Spread on parchment, let set partially, break into artistic shards.

FRUIT ENHANCEMENT:
23. Prepare raspberry coulis by pureeing berries with touch of sugar.
24. Remove seeds for clean presentation.
25. Reserve fresh raspberries for garnish.

PRECARIOUS ASSEMBLY:
26. Place torte on serving plate, brush with raspberry coulis.
27. Pipe chocolate mousse decoratively around and on torte.
28. Drizzle or pipe ganache over mousse for Prue's praised shine.
29. Insert chocolate shards at dramatic angles.
30. Scatter fresh raspberries to break down that chocolate.

FINAL PRESENTATION:
31. Arrange chocolate shards for architectural effect.
32. Additional ganache drizzles for extra shine.
33. Raspberry elements provide the fruit contrast he suggested.
34. Present immediately while chocolate work is at peak appearance.