Flourless Chocolate Torte - Cincinnati News, FOX19-WXIX TV

Flourless Chocolate Torte

Flourless Choc. Torte

Cake:

  • 4 oz Butter, unsalted
  • 4 oz Egg Yolks
  • 7 oz Bittersweet Chocolate, Melted
  • 4 oz Egg Whites
  • 1 oz Sugar
  • 2 T PAMA Pomegranate Liqueur
  • cream butter on high speed
  • add yolks + PAMA into butter in a slow + steady stream
  • melt chocolate + pour into egg-butter mixture while mixer is on med speed
  • set mixture aside
  • whip egg whites with sugar until stiff peaks form
  • fold in half the egg whites into chocolate mixture + then remaining half
  • spread into a 13x9 cake pan that has been sprayed with a non-stick spray
  • bake at 350 for 15-20 mins. until set
  • cool completely

Mousse:

  • 4 oz Butter, unsalted
  • 4 oz Yolks
  • 5 oz Bittersweet Chocolate, melted
  • 4 oz Egg Whites
  • 1.5 oz Sugar
  • 2T PAMA Pomegranate Liqueur
  • cream butter on high speed
  • add yolks and PAMA into butter in a slow + steady stream
  • melt chocolate + pour into egg-butter mixture while mixer is on a med. speed
  • set mixture aside
  • whip egg whites with sugar until stiff peaks form
  • fold in half the egg whites into the chocolate mixture + then remaining half
  • spread on top of cooled cake
  • refrigerate for 1 hour overnight
  • cut into any shape

Blood Orange - Pomegranate Creme Brulee

  • Makes 6
  • 1quart Heavy Cream
  • 6 oz. sugar
  • 6 oz. yolks
  • 3 oz. blood orange juice
  • 1 oz. PAMA pomegranate liqueur
  • Heat cream, juice, and PAMA to a low boil.
  • Take off heat and whisk in sugar and then yolks.
  • Pour in ramekins that are arranged on a metal cookie sheet that has a little bit of a side.
  • Bake in a water bath at 250 F for up to 1 1/2 hours until set.
  • Cool in refrigerator, Sprinkle with sugar and put under broiler to caramelize.

Serve with whipped cream that has been flavored with PAMA pomegranate liqueur + pomegranate seeds

Enjoy, by Karen Crawford, Pastry Chef


 

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