Chocolate Raspberry Torte, With Wafer And Hazelnut Crunch

Chocolate Raspberry Torte, With Wafer And Hazelnut Crunch

Chocolate Raspberry Torte, With Wafer And Hazelnut Crunch

Chocolate raspberry torte with wafer and hazelnut, a gourmet Italian dessert by Chef Tommaso Arrigoni from Milan

March 30, 2012

Type of dish

Cuisine

Season & Occasion

serves for

4

total time

1 HR 10 MIN

ingredients

Egg yolk
12 each
sugar
440 g
chocolate
600 g
butter
160 g
Egg white
6 each
Egg yolk
240 g
sugar
90 g
Cream
100 g
raspberry couli
200 g
gelatine
15 g
chocolate
375 g, Tribago Weiss 64% cocoa
whipped cream
450 g
Hazelnuts
460 g, chopped
wafer
400 g, ground
chocolate
200 g

Preparation

Step 01

Biscuit

  • Beat the eggs with the sugar, add the melted chocolate with butter, mix well and gently add the whipped egg whites.
  • Bake the biscuit at 160° for 12/15 min.
Step 02

Crunch

  • Melt the chocolate and add the chopped nuts, roll out into a 0.5 centimetre and flatten.
Step 03

Mousse

  • Heat the cream and the raspberry coulis, melt the gelatine that has already been soaked in cold water.
  • Pour onto the melted chocolate and mix the whipped yolks with the egg whites beaten with sugar.
Step 04

Finish

  • Add the whipped cream.
  • Line a mould with the biscuit, then add a little mousse to the bottom, then the crumbled crunch, then top with more mousse.
  • Keep in the refrigerator and before serving, dole into individual portions.

Search Recipes

Saffron, Potatoes and Green Bean Salad

Saffron, Potatoes and Green Bean Salad

Next Recipe