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|11-29-2008, 06:59 PM||#1|
Join Date: Mar 2007
My Ride: Excalibur
You will need:
12 Digestive biscuits (or similar)
59g/2oz butter, melted
2 egg whites
85g/3oz caster sugar
250g/9oz plain chocolate (at least 70% cocoa solids)
284ml/9˝fl oz double cream
Cocoa powder, to decorate
single cream, to serve
I didn't have chance to take pics of the process, because there's lots to do all at once, but here's how to make it:
In a food mixer, crush the biscuits to crumbs. Stir in the butter with a little cocoa powder until evenly mixed. Spread evenly over the base of an 8in loose-bottomed cake tin and smooth down with the back of a large metal spoon. Chill the base while you make the filling.
In a mixing bowl set over a pan of simmering water, whisk the egg whites and sugar for about 5 minutes until it forms a stiff meringue that stands in soft peaks.
Break up the chocolate and melt in a small bowl set over the pan of hot water left over from making the meringue. Whip the cream until it just holds its shape.
Fold the chocolate into the meringue, followed by the cream. Pour into the tin and smooth the top. Chill for at least 2 hours, or preferably overnight, so it is softly set.
Just before serving, remove the torte from the tin, slide on to a plate and dust lightly with cocoa powder. Cut into wedges with a warm knife and serve with cream.
In the fridge:
All finished, dusted with cocoa powder:
I don't make too many desserts, so thought I'd give it a shot. Very impressed with how it turned out
You people give me the rage
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