24-02-2007, 12:25 PM
Chocolate and Hazelnut torte ‘Claire Clark’
The recipe is a variation on a recipe taught to me by Master Pastry Chef, Claire Clark – a true master and lover of chocolate
Ingredients:
720g 70% Chocolate
400ml Double cream
120g Praline paste (or Nutella etc)
50g Chopped toasted hazelnuts
60g Ground almonds
50ml Frangelico (Hazelnut liqueur)
500g Fresh sweet pastry
Method:
Roll out the sweet pastry, line the flan dish and bake it ‘blind’. Allow cooling.
Melt the chocolate over a bain marie. Reserve to one side and keep warm.
Bring the cream to the boil and slowly incorporate the cooling cream into the warm chocolate.
Add the praline paste, almonds and hazelnuts. Mix in thoroughly.
Add the liqueur and stir until thickened and of ‘dropping’ consistency.
Pour the mixture into the baked pastry case. Cover and refrigerate for 12 hours – to set.
· Note: This can be speeded up by blast chilling or freezing for a few hours or until set
Service:
Remove the torte from the mould and portion equally into 12.
Serve with Raspberries in Kirsch
The recipe is a variation on a recipe taught to me by Master Pastry Chef, Claire Clark – a true master and lover of chocolate
Ingredients:
720g 70% Chocolate
400ml Double cream
120g Praline paste (or Nutella etc)
50g Chopped toasted hazelnuts
60g Ground almonds
50ml Frangelico (Hazelnut liqueur)
500g Fresh sweet pastry
Method:
Roll out the sweet pastry, line the flan dish and bake it ‘blind’. Allow cooling.
Melt the chocolate over a bain marie. Reserve to one side and keep warm.
Bring the cream to the boil and slowly incorporate the cooling cream into the warm chocolate.
Add the praline paste, almonds and hazelnuts. Mix in thoroughly.
Add the liqueur and stir until thickened and of ‘dropping’ consistency.
Pour the mixture into the baked pastry case. Cover and refrigerate for 12 hours – to set.
· Note: This can be speeded up by blast chilling or freezing for a few hours or until set
Service:
Remove the torte from the mould and portion equally into 12.
Serve with Raspberries in Kirsch