"Unlike lighter, flour-based cakes, tortes are traditionally rich and dense. Often made with ground nuts instead of flour, this gives them a fudgy, moist texture. Here, ripe pears sink gently into a dark chocolate and hazelnut batter, with the flavours of vanilla, almond and cardamom subtly enhancing the depth of the chocolate and teasing out the fruit's perfume. Pear, chocolate and hazelnut torte Prep 10 min Cook 1 hr 15 min, plus cooling Serves 8-10"
"Put the chocolate and butter in a medium heatproof bowl set over but not touching a pan of barely simmering water. Stir gently until melted and smooth, then take off the heat. Add the brown sugar, vanilla and almond extracts, and whisk gently to combine. Leave to cool for about five minutes, then add the egg yolks and whisk gently to incorporate."
"Put the eggs whites in the clean bowl of an electric mixer and beat with the whisk attachment on medium-high until soft peaks form. Stir a spoonful into the chocolate batter to loosen it, then gently fold in the rest in two batches. Keep a light hand while doing this, to retain as much air in the mix as possible. Scrape the batter into the prepared cake tin. Slice each quartered"
Tortes are rich, dense cakes often made with ground nuts instead of flour to produce a fudgy, moist texture. Ripe pears are peeled, quartered and cored and gently sunk into a dark chocolate and hazelnut batter that is scented with vanilla, almond and ground cardamom. Hazelnuts are toasted and ground with some texture before being folded into a melted chocolate and butter mixture sweetened with soft brown sugar and egg yolks. Egg whites are beaten to soft peaks and folded in carefully to retain air. The batter is baked in a lined 23cm springform tin, then dusted with icing sugar and served with crème fraîche or ice cream.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]