Often for an occasion like New Year's Eve you want to push the boat a little and create a dessert that gets talked about for weeks after. This dessert I first saw created in Amsterdam at The Grand Hotel Krasnapolsky, by an outrageously good (but crazy) pastry chef called Jacque. At the Krasnapolsky we use to serve it topped with an ultra thin layer of gold leaf (yes real gold). Now I'm not suggesting you push the boat out that far, but this dessert is still bound to get you some golden comments.
4 Tbsp brandy
350 grams Dark unsweetened chocolate (70% cocoa solids minimum)
100 grams Best quality white chocolate
4 Tbsp liquid glucose
430 ml double cream
100 grams of crushed plain chocolate biscuits
100 grams of mixed cashews, almonds & walnuts
1 Tbsp clear honey
Cocoa powder for dusting
2 punnets fresh cherries, stoned
Juice of 2 lemons
2 Tbsp Gin
1. Lightly brush vegetable oil on bottom & sides of a 9" flan tin (one with removable bottom). Now line the bottom with a circle of parchment.
2. Sprinkle the crush plain chocolate biscuits on the base of the flan case, then dust lightly with cocoa powder.
3. Next melt the dark and white chocolate in separate bowls over hot water (turn the heat off as soon as the water begins to simmer. Once the chocolate is completely melted then remove from the heat. and add the glucose and brandy into the dark chocolate, stirring until the chocolate is smooth again.
4. In a separate cold bowl whip the cream until it is slightly thickened. Gradually stir 3/4 of the cream into the dark chocolate mix, a little at a time.
5. Stir the final 1/4 into the white chocolate, again it is important do this gradually, so the chocolate does not split.
6. Once all the cream is all incorporated then spoon 1/3 of the dark mix onto the chocolate biscuit crumbs. Pour a half of the white chocolate on top. Taking a clean skewer and swirl around the white chocolate to give that marble effect.
7. Pour the second 1/3 of the dark chocolate into the flan case and then repeat with the second half of the white chocolate and swirl again. Finally pour the last 1/3 of the dark chocolate and tap the side of the flan case.
8. Put the torte away to cool down, in the mean time toss the honey into the Almonds,walnuts, cashews then roast the nuts until they are glazed by the honey, they allow them to cool.
9. Put the stoned cherries into a non-stick or stainless saucepan, then add the lemon juice and gin and cook on a medium heat for 10 minutes, then cool.
10. Carefully place the nut mix onto the torte then return to the fridge.
11. Allow the torte 12 hours to set properly before serving with the warmed sour cherry compote.
Chef's Tip
Use a heavy sharp knife to cut the torte into portions, wipe off the knife between cuts, using a wet paper towel to achieve clean looking cuts.
2008 Kevin Ashton All rights reserved
Kevin Anthony Ashton is an internationally experienced Chef of 30 years who now wants to shares his recipes, culinary advice, opinions on food issues and humorous tales with you.
He writes a weekly column for Birmingham's Sunday Mercury (estimated readership 500,000) and is also a member of The Guild Of Food Writers & the British Culinary Federation. Kevin's food blog www.wannabetvchef.blog.co.uk
continues to grow in popularity. His food articles have appeared in newspapers and magazines on both sides of the Atlantic including Chicago Sun Times, Hotline Magazine, YesChef, Chef's Magazine, and Reuters.
Disclaimer: All information on this site is provided for informational purposes only! By no means is any
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