For the Torte
- 330g Dark Chocolate
- 225g butter
- 150g sugar
- 6 eggs
For the Chantilly
- 100g crème fraiche
- 100g double cream
- zest of 1 lemon, juice of half
For the Chocolate tuile
- 90g chocolate
- 200g liquid glucose
- 200g fondant
Method
For the Torte.
- Pre-heat oven to 100 deg cel for rational, or 120 deg cel for standard oven.
- Line small metal rings with greaseproof paper.
- Slowly melt the chocolate and butter over a pan of simmering water.
- Separate the eggs. Whip the yolks and half of the sugar until light and fluffy.
- Whip the whites until just before soft peak, then slowly add the sugar. Do not take past soft peak.
- Add the yolk mix to the chocolate, then gently fold in the whites.
- Bake for 35-45 minutes
For the Chantilly
- Combine ingredients and whip to stiff peak
For the Chocolate tuile
- Combine glucose and fondant in a pan, heat to 163 deg cel, then fold in the chocolate.
- Spread onto a silicone mat, and cool.
- When cold break into pieces and blend to a fine powder.
- Preheat oven to 180 deg cel.
- Sieve the tuile mix evenly onto a silicone mat, to form a thin layer. Cook in the oven for around 8-10 minutes or until fully melted. Cool and break into desired sizes.
