Strawberry chocolate torte with fluffy chocolate mousse and sweet, chocolate, magical morsels Ferrero Rocher. Fresh, bright red and sweet strawberries, and those who took a chocolate coating, dipping them in melted chocolate, escorted each piece.
A truly delicious torte, which was created with love to celebrate anniversary family event and was accompanied with frozen sangria, with thin slices of orange floating.
Yours!
A truly delicious torte, which was created with love to celebrate anniversary family event and was accompanied with frozen sangria, with thin slices of orange floating.
Yours!
| work: 1h:30′ | time: 5h:30′ | difficult: |
Ingredients (~10 servings)Base and Mousse
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In the bowl of a blender and with accessory blades put cookies to get crushed. |
A couple of seconds is sufficient to make almost powder. |
Pour the biscuits in a bowl and drizzle with melted but cold butter to soak slightly. Mix. Grease well the base and sides of a deep form Ø19-20cm (~7.5in), with removable base. Invest with greaseproof paper at the base and sides. |
Within the form empty powder cookies, which looks like wet sand. Lightly pressed with a glass base to stabilize and settle. Put the form in the fridge until you need it. |
Place both the chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until melted then cool to room temperature. In a bain marie put chopped chocolate and heat over low heat until melted. |
At the same time we put in the bowl with the gelatin 4 tablespoons cold water to rise. In a small saucepan, heat thoroughly over low heat, without boiling, 100 grams of cream that we have in ingredients. Inside the warm cream add the inflated gelatin and stir well to dissolve. Remove from heat and set aside for a while to become lukewarm. |
When the chocolate melts, mix with a plastic spatula. Allow the bowl aside to cool chocolates at room temperature. Before getting cool is the best time to dive strawberries washed and dried keeping them from the green crown. Half immerse them into the melted chocolate and touch them in a surface of silicone or release paper. |
In the blender put 10 biscuits Ferrero Rocher to get smashed. Keep them also aside until the moment you need them. |
In a fixed base mixer pour the cold sour milk. Whisk vigorously until they rise and become a thick whipped cream. |
Inside the whipped cream, add the melted chocolate and stir very gently with a spatula. |
Into the mixture whipped cream/ chocolate add the gelatin/ sour cream mixture. Mix gently and briefly, with a plastic spatula. |
With the beaters of the blender mix for a few seconds to homogenize. Add the crushed biscuits Ferrero Rocher. Mix gently. |
Pour carefully the entire the mousse mixture into the lined form. Cover and place in the fridge for 4 hours or until thick mousse. Ideally overnight. |
Coating & chocolate ganache
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In a bowl, chop the chocolate. Put to heat up the cream and just as it starts to boil, pour it hot, on the chopped chocolate. Stir to homogenize the ingredients. Leave aside to reach room temperature. |
Just before serving remove the cake from the refrigerator and place on a serving platter. Remove the hoop and the greaseproof paper carefully. |
In a colander sprinkle a little (or much) cocoa on the surface of the cake. Take tablespoons of ganache and we make 6-8 rosettes around the cake. On each rosette place a Ferrero chocolate and place the choko strawberies in the center of the cake in a circular direction. Cut with a knife. Dip the blade in warm water, wipe and cut the next piece. |
In the mixtures of ingredients of the torte was not added extra sugar over this already contained in the biscuits, chocolates and biscuits Ferrero Rocher, so try this sweetness to bring it to your taste.
