Tuesday 17 January 2017

Bilgi Bakes | Very Berry Chocolate Torte

So I've been baking and this time I wanted to make something different and utterly chocolaty because let's face it, the best desserts usually involve chocolate in some shape or form. I'd go as far as saying to go without chocolate for too long (namely over a week) is to condemn oneself to what I call the 'chocolate deficit'. So, no chances of that happening with this super Very Berry Chocolate Torte. If you too are a self confessed chocoholic, then I would suggest having a lil' look at my ultimate Double Chocolate Brownies with pecan nuts. They will absolutely satisfy a sweet tooth, let me tell you!
I baked this torte yesterday and I must say I thoroughly enjoyed the process. I tried a new technique for making the shortcrust pastry case and it worked out really crisp and has a really good flavour. I am a big lover of snow at winter time, and since here in the often frozen North we are currently being deprived of a outdoor winter wonderland (except for a early morning flurry a few days ago, but I digress), I decided to bring the snow indoors with a pretty and effective icing sugar dusting to top the torte off with.

Fancy giving this a whirl?...

I thought you might! Here's the recipe I used / adapted to make this torte. I like to add a splash of vanilla extract or some vanilla bean pod to most of my bakes because vanilla and sweet things are a match made in heaven. Here's the recipe and quick 'how to' guide:-
For the pastry
100g plain flour
50g butter, chilled and cut into small cubes
50g icing sugar
1 free range egg yolk
1 tb spoon cold water
For the filling
150g Dark (Bournville) chocolate
6 Free Range or Organic Eggs
150g golden caster sugar
75g plain flour
100g of butter
1 tea spoon of vanilla extract or vanilla bean seeds
To serve
bit of melted dark chocolate to stick the toppings to the torte
icing sugar for dusting
Step by Step
1. Start by making the pastry. It needs to chill in the fridge for at least 30 minutes before you intend to use it. Mix the flour and icing together, rub in the butter until the mix resembles fine breadcrumbs.
2. Add the egg yolk and the tb spoon of ice cold water - these will bind the dry mixture together. Form into a ball, cover in cling film and allow it to #chillout whilst you get on with the next steps.
3. Add the butter to a pan and gently melt. Add in the chocolate and allow it all to get smooth and melted. Then add in the flour and sugar before gradually add the 6 free range or organic eggs. I know this sounds like a whole-lotta-egg but this is how it sets. Mix them in one at a time, along with a splash of vanilla extract or vanilla bean seeds if you have some to hand.
4. Roll out the pastry on a liberally floured work top and gently press it into a butter greased tart tin. Make sure to get it pressed into the fluted edges as this looks really nice once it's baked. Bake it blind for 10 minutes with baking beans on top of baking parchment and then for a further 5 minutes without the baking beans in it to get golden.
5. Add the mixture and bake for a further 20 minutes until it's set but with a firm wobble still in the centre.
6. Allow it to cool, pop it out of the tart tin and decorate with berries and chocolate and ta-dah! You've made a Very Berry Chocolate Torte!

Fancy a slice? (bakers note: goes really well with a cup of Earl Grey tea)

Let me know if you give this yummy torte a go. It does have a few different elements to it, but it is totally worth that extra effort. It's like being transported to a French Patisserie when you have a slice. Happy baking as always! Bilgi x

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