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

30 March, 2012
Average: 1.6 (14 votes)

Type of dish

Cuisine

Season & Occasion

serves for

4

total time

1 HR 10 MIN

ingredients

Egg Yolks
12 each
Sugar
440 g
Chocolate
600 g
Butter
160 g
Egg Whites
6 each
Egg Yolks
240 g
Sugar
90 g
Cream
100 g
Raspberry Purée
200 g
Gelatin
15 g
Chocolate
375 g, Tribago Weiss 64% cocoa
Whipped Cream
450 g
Hazelnuts
460 g, chopped
Wafers
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.

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