Warm Dark Chocolate Torte (a dessert to die for!)

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • -----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
  • Place the cornstarch in a small nonstick saucepan.
  • Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk.
  • Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
  • Bring the mixture to a boil over medium heat, stirring constantly.
  • Reduce the heat to low and cook for 1 minute.
  • Remove from the heat.
  • In a small bowl, beat together the egg, egg yolk, and sugar.
  • Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
  • Beating constantly, add the egg mixture to the milk mixture in the saucepan.
  • Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
  • Strain through a very fine sieve into a clean bowl.
  • Mix in the grated chocolate.
  • (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
  • -----TOMAKE THE WARM CHOCOLATE TORTE-----.
  • Spray 4 (4-oz.) ramekins with nonstick spray.
  • Lightly dust the interior of the ramekins with confectioners’ sugar.
  • Preheat the oven to 350°F.
  • Place the egg whites in a medium bowl.
  • Beat with an electric mixer on medium speed until foamy.
  • Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
  • Fold in the pastry cream.
  • Transfer to a pastry bag fitted with a star tip.
  • Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
  • Divide the berries over the meringue.
  • Pipe 2 additional circles of meringue over the berries.
  • Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
  • Serve warm.
Advertisement