STEP 1 Put the cream and butter in a saucepan. Heat gently until the butter has melted and the mixture starts to simmer. Put both types of chocolate into a large heatproof bowl then pour the hot cream mixture on top of the chocolate. Leave to sit for a minute or two then stir until all the chocolate has melted, finally stir in the prosecco. Chill the mixture for 4 hours or overnight if you can. STEP 2 Line baking trays with foil. Pipe the mixture, shaping into 25 small balls on the trays. Now put the trays in the freezer for 1 hr or until you’re ready to serve them. Put the milk chocolate for coating into a heatproof bowl and heat in the microwave until melted, stirring after every 30-second blast. Alternatively set the bowl over a pan of simmering water to gently melt the chocolate. Drop a frozen truffle into the melted chocolate and turn it over with a spoon to coat it, then place back onto the foil-lined tray. Repeat with the rest of the truffles. The coating should set in abo...
STEP 1 Generously grease a 23cm springform tin, then line the base with parchment. Heat oven to 180C/160C fan/gas 4. Put the butter and chocolate in a medium bowl and gently melt together, either over a pan of simmering water or in the microwave. Stir until smooth, then set aside.
STEP 2
Crack the eggs into a large bowl, add the sugar, then whisk for 5-8 mins with electric hand beaters until thick, mousse-like and doubled in volume. Pour the chocolate mix around the edge of the bowl, then fold together using a large metal spoon until the batter is evenly brown with the odd ribbon of chocolate appearing. Don’t rush this bit, it’s important to preserve the bubbles you’ve so carefully made. Sift over the almonds, flour and ¼ tsp salt, then fold in until even. Slowly pour the batter into the tin, then use a spatula to get every last bit from the bowl. Bake on a middle shelf for 30-35 mins, or until the cake is risen and set on top. Cool the cake in its tin on a rack. The torte may sink and crack a little, which is fine.
STEP 3
For the topping, bring the cream to the boil. Put the chocolate in a bowl with the icing sugar, then tip the hot cream over it. Leave for a few mins, stir until smooth, then let it cool and thicken for 10 mins. Carefully remove the torte from its tin onto a plate, then spread the icing over the top, letting it drip down the sides. Leave to set for a few mins, then scatter with the pomegranate seeds and either chill for a few hours, or serve straight away.
Comments
Post a Comment