Sunday Recipe: Raspberry and Dark Chocolate Torte

There is basically no flavour combination that I enjoy more than raspberry and dark chocolate. Even more than chocolate and peanut butter, which is saying something.

We’re having some friends over for dinner, so I figured I’d take the opportunity to take a stab at a raspberry curd. I could’ve added it to a pavlova or to some homemade gelato, but I couldn’t resist the impulse to put it in a shortbread crust and top it with my favourite: dark chocolate ganache.

Shortbread crust: with a pastry cutter, mix together 1 cup of butter with 2 cups of flower and 1/2 cup of icing sugar. The mixture will be flaky and it will not come together until it’s baked, so pour the entire contents into a pie pan (or a tart pan if you have one) and press to cover the bottom and the side. Bake at 350F for 15 minutes and let cool while you prepare the filling.

In a medium-sized pot, off heat, whisk together 1 cup of sugar, 8 egg yolks, a pinch of salt, and the zest and juice of 1/2 a lemon. Add 1.25 sticks of butter and place over medium heat until the butter is melted and the mixture is about to boil (stirring constantly). The mixture should have thickened substantially. Take off heat and let cool.

Using an emulsifier or food processor or blender, puree a half pint of raspberries. Strain the mixture through a sieve to remove the seeds. Once the curd is cooled, fold in the raspberry mixture. Cover the surface with saran wrap and cool in the fridge.

To make the ganache, bring 1 cup whipping cream to a boil (about 2.5 minutes in the microwave) and pour over 1 cup semi-sweet chocolate chips. Cover and let stand for 5 minutes. Whisk the cream into the melted chocolate until blended. Let stand to thicken.

Once the curd has cooled, you can spoon it into the cooled shortbread crust, and place it into the fridge to settle. Let settle for at least 1 hour int he fridge before putting the ganache on top to avoid the ganache mixing with the curd. Place in the fridge again for at least one hour until the ganache has hardened before decorating.

I used christmas ornaments as stencils and powdered the top with icing sugar. You might want to do this immediately before serving, or the icing sugar might get wet from the condensation in the fridge if you are storing it overnight.

Posted in: Beauty

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