Ingredients:
softened butter for greasing
350g dark chocolate (about 60% cocoa solids)
(Original recipe calls for 6 tbsp of Amaretto liquer)
4 large eggs, separated
50g ameretti biscuits, finely crushed
200g caster sugar
cocoa powder to dust
lightly whipped cream or mascarpone to serve
Instructions:
Preheat oven to 180C. Butter 20cm round cake tin and line base with greaseproof paper.
Break the chocolate into pieces and place over bain marie. (Stir in liquer as chocolate begins to melt) Set aside to cool slightly.
Beat egg yolks together until thick and creamy. Mix crushed ameretti into chocolate mixture, then stir in egg yolks.
In a separate clean bowl, whisk the egg whites to soft peaks, whisk in caster sugar, a tablespoonful at a time, until you have a frim glossy meringue. Fold the egg whites into the chocolate mixture a third at a time.
Spoon the mixture into the tin and bake for 35-40mins till torte has risen and top is slightly crusty. Turn off oven and leave torte to cool slowly inside for at least an hour.
Remove from oven allow to cool completely before unmoulding. Transfer to serving plate and dust with cocoa powder. Serve in slices with lightly whipped cream or mascarpone.
Disclaimer : Recipe for my record and I have yet to test it.
Source: Gordon Ramsay's World Kitchen
softened butter for greasing
350g dark chocolate (about 60% cocoa solids)
(Original recipe calls for 6 tbsp of Amaretto liquer)
4 large eggs, separated
50g ameretti biscuits, finely crushed
200g caster sugar
cocoa powder to dust
lightly whipped cream or mascarpone to serve
Instructions:
Preheat oven to 180C. Butter 20cm round cake tin and line base with greaseproof paper.
Break the chocolate into pieces and place over bain marie. (Stir in liquer as chocolate begins to melt) Set aside to cool slightly.
Beat egg yolks together until thick and creamy. Mix crushed ameretti into chocolate mixture, then stir in egg yolks.
In a separate clean bowl, whisk the egg whites to soft peaks, whisk in caster sugar, a tablespoonful at a time, until you have a frim glossy meringue. Fold the egg whites into the chocolate mixture a third at a time.
Spoon the mixture into the tin and bake for 35-40mins till torte has risen and top is slightly crusty. Turn off oven and leave torte to cool slowly inside for at least an hour.
Remove from oven allow to cool completely before unmoulding. Transfer to serving plate and dust with cocoa powder. Serve in slices with lightly whipped cream or mascarpone.
Disclaimer : Recipe for my record and I have yet to test it.
Source: Gordon Ramsay's World Kitchen
No comments:
Post a Comment