Warm Dark Chocolate Torte Recipe
Indulge in the decadent delight of Warm Dark Chocolate Torte, inspired by the exquisite offerings of the renowned “Witchery” restaurant nestled near Edinburgh Castle, where the whispers of the “Old Hell Fire Club” still linger. This dessert, fit for royalty, boasts a rich history and unparalleled flavor, making it a must-try for any culinary enthusiast. With a prep time of just 5 minutes and a total time of 55 minutes, you’ll be savoring this heavenly treat in no time!
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Eggs |
| 3 | Blackberries |
| 2 | Cherries |
| 1/2 cup | Confectioners’ sugar |
| 1 | Vanilla bean |
| 2 cups | Milk |
| 8 | Egg yolks |
| 1/2 cup | Sugar |
| 1 | Dark semi-sweet chocolate |
| 3 tbsp | Superfine granulated sugar |
Instructions
To Make the Chocolate Pastry Cream:
- In a small nonstick saucepan, combine the cornstarch with ¼ cup of milk, whisking until smooth.
- Scrape the seeds from the vanilla bean into the saucepan, adding the bean as well.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Reduce the heat to low and cook for 1 minute, then remove from heat.
- In a separate bowl, beat together the eggs, egg yolks, and sugar until smooth.
- Gradually add a small amount of the milk mixture to the egg mixture, beating constantly to temper it.
- Pour the tempered egg mixture into the saucepan with the milk mixture.
- Cook over low heat, stirring constantly, for 1 minute until the mixture thickens.
- Strain the mixture through a fine sieve into a clean bowl.
- Mix in the grated dark chocolate until well combined.
- Store any extra pastry cream in the refrigerator for up to 2 days.
To Make the Warm Chocolate Torte:
- Preheat the oven to 350°F (175°C) and spray four 4-oz. ramekins with nonstick spray.
- Lightly dust the interior of the ramekins with confectioners’ sugar.
- In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Gradually add 3 tablespoons of superfine granulated sugar, beating on high speed until stiff peaks form.
- Gently fold the chocolate pastry cream into the egg whites until fully incorporated.
- Transfer the mixture to a pastry bag fitted with a star tip.
- Pipe the mixture into the prepared ramekins in a spiral motion, filling them halfway.
- Divide the blackberries and cherries evenly over the meringue mixture.
- Pipe two additional circles of meringue over the berries.
- Place the filled ramekins on a baking sheet and bake for 5 to 7 minutes, or until the meringue is just set.
- Serve the Warm Dark Chocolate Torte immediately for a truly unforgettable dessert experience.
This Warm Dark Chocolate Torte recipe yields four servings of pure culinary bliss, each bite transporting you to chocolate paradise. Whether it’s a special occasion or a cozy night in, this indulgent treat is sure to impress even the most discerning palate. So, gather your ingredients and embark on a journey of taste and tradition with this delectable dessert straight from the heart of Edinburgh’s culinary scene. Enjoy! 🍫✨
