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
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.
