This frosted torte parfait chocolate is a perfect choice for those who love the taste and intensity of dark chocolate. With great taste, with chocolate drops inside and bathed in rich sauce dark couverture. Frozen so as to be cut by the blade of the knife. Serve with extra sauce on filling pieces.
Yours!
Yours!
| work: 45′ | time: 9h:00′ | medium: |
Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Ingredients (10 servings)
|
Put in a saucepan to heat, in low heat, water and sugar. Boil until syrup. |
Remove from heat and add the honey. Mix to dissolve in syrup. |
In the drum of a fixed mixer add the egg yolks and beat them at low speed. |
Inside the drum add little by little the hot syrup while the mixer continues to run. |
Beat for several minutes until the mixture starts to become an off-white cream. |
At the same time cut the chocolate into small pieces and melt it in a bain marie. Stir to homogenize and polish. |
Pour a little bit of hot chocolate in the mixer bowl while it continuously works. |
In a separate bowl, beat the cream to thicken and looks like yogurt, not be whipped. Add the beaten cream into the mixer bowl and incorporate it into the mixture. |
Add the chocolate drops and mix. With a silicone spatula clean the sides of the bowl. |
Pour the mousse into any form we want but with smooth sides, lined with greaseproof paper, helps in demoldability. Cover with plastic wrap and put it in the freezer for several hours to freeze thoroughly, ideally overnight. |
Chocolate Sauce
Heat the cream and remove from heat just before boiling. Chop into small pieces the chocolate and collect in a bowl. Pour onto the warm cream and stir well with a silicone spatula to homogenize the ingredients. |
Serving suggestion
When it comes to serving the torte you remove it from the freezer and immerse the pan in hot water for 2'-3' in order to unstick from the side. If not unsticks repeat dipping in hot water for a while. Carefully not to be burned and not fall hot water on the torte.
Invert the torte on a platter and flood with chocolate sauce (at room temperature).
Cut with a knife, which you have plunged also in hot water. Cut relatively easily because it does not freeze completely to become like a stone. Serve and add as much sauce you prefer on the served pieces.
Keep in freezer.
