Truffle Torte with a Spiked Blackberry Coulis

11108839_936022049762018_5177367545045983109_n

Line one 9 inch spring form pan with parchment paper, spray lightly with non stick spray. Cover outside of spring for pan with heavy duty aluminium foil and place in a deep roasting pan, set aside. Preheat oven to 350 degrees

TRUFFLE TORTE

8 ounces Dark chocolate (roughly 1-1/3 cups) chopped

8 ounces bittersweet chocolate (roughly 1-1/3 cups) chopped

3/4 cup unsalted butter, chopped into 1/4 inch pieces

1-1/3 cups sugar

2/3 cups water

1/2 tsp salt

7 large eggs

1/4 cup dark rum

Chop the chocolate and the butter and set in a medium size bowl. Pour sugar and salt into a saucepan and add water, bring to a boil, stirring occasionally to make sure sugar dissolves. Remove the sugar water from the heat and pour over the chocolate and butter. Stir until completely melted and smooth. Let cool for about 10 minutes so that you don’t scramble your eggs when you add them. Lightly beat eggs and add dark rum stirring till combined. Add egg mixture to cooled chocolate mixture and blend with rubber spatula till combined, you want you torte to be dense so don’t over mix and add too much air. Pour into prepared pan.

Boil water in a sauce pan for your water bath. You will need as much water as it takes to fill roasting pan and half way up your spring form pan. Place roasting pan with your torte on oven rack and slowly pour boiling water into roasting pan. Carefully push back the oven rack you do not want to splash and bake at 350 degrees for 45-50 minutes center should be set and torte edges should be starting to pull away from the sides of pan. Remove torte from oven and let cool on rack for 1 hour. Cover and place in fridge for 3 hours-overnight before removing from pan. Once cake has been “set” in the fridge carefully remove sides of your spring form pan, tip over on to a cake board carefully remove the pan bottom and then peel off parchment paper.

SPIKED BLACKBERRY COULIS

1 pound frozen blackberries, thawed

1 cup red wine

4 Tbsp sugar

1/2 tsp cinnamon

1 tsp dark rum

Place berries, wine and sugar in a blender, puree. Pour into a sauce pan. Add Cinnamon. Bring to a simmer, turn down heat and simmer 8 minutes, covered.

Strain into a medium bowl, discard the solids in your strainer. Whisk in rum and place into a squeeze bottle and chill before using.

GARNISH

whipping cream

fresh blackberries

Slice each piece top with whipping cream and a couple blackberries and then drizzle with your blackberry coulis. ENJOY!!

 

 

Advertisements

One thought on “Truffle Torte with a Spiked Blackberry Coulis

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s