Ingredients
Torte Base
3 eggs, seperated
3 tablespoons caster sugar (superfine)
2 tablespoons cocoa
1/4 teaspoon cinnamon
1/2 teaspoon vanilla essence
1/4 teaspoon almond essence
Filling
250 g fresh cherries
1 tablespoon sugar
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Brush the base and sides of a 20cm (8in) tin with butter. Line the base with greasproof paper, butter it. Preheat your oven to 180-190c (350-375f). Base:. Beat the egg yolks with the caster sugar until thick and pale. Sift in the cocoa and cinnamon and add the essences. Seperately, beat the egg whites until they hold stiff peaks, then fold them in a third at a time. Place this mixture in the prepared tin, smoothing it over gently and evenly. Bake in oven for 18-20 minutes of until firm to touch on top. The outside rim of the cake will be higher than inside. This cavity is what you're going to fill with cream and cherries. Filling:. Place the cherries, 1 tablespoon sugar and water in a pan and cook for 5 minutes only or until just softened. Leave to cool and remove the pips. Spread the cherries on some paper towel to drain well. Whip the cream until it holds stiff peaks. Add the icing sugar, vanilla and Kirsh and whip again until stiff. Fold in the grated chocolate and chill the mixture. Keep this cream chiled until ready to assemble the ckae. To assemble:. Place a layer of cream over and around the cavity. Arrange cherries over the top of the cream. Keep chilled until serving time.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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