Here's the recipe of this month: "Torta Giorgio" by Ernst Knam.

by Umberto - Friday, June 30, 2017

Here's the recipe of this month: "Torta Giorgio" by Ernst Knam.

Directly from the "King of Chocolate", here's a really tasty cake.

Ingredients

For the Marquise:

210 g of yolks

210 g of icing sugar

450 g of whites

420 g of icing sugar

180 g of bitter cocoa

60 g potato starch

Enough Semolina sugar 

 

For dark chocolate mousse:

250 g of dark chocolate 60%

250 ml of whipped cream

50 g of yolks

3 g of gelatin

For White Chocolate Mousse:

125 g of white chocolate

125 g cream

25 g of yolks

3 g of gelatin

100 g of raspberries

For crunchy:

100 g of white chocolate

30 g of puffed rice

 

For raspberry jelly:

100 g of raspberry puree

3 g of gelatin

 

For icing:

200 ml of raspberry puree

300 ml of water

30 g of sugar

50 g of trealose

20 g of pectin

15 g of kirsch

10 g of red liposoluble dye

 

For decoration:

100 gr fresh raspberries

500 gr of dark chocolate

 

Method

For the marquise

Mount the yolks with 210 grams of icing sugar. Beat the whites together with 420 grams of icing sugar. Mix the two compounds with cocoa and starch, gently. Spread the dough on the oven plate, lined with the oven paper. Level with a spatula to get a thick layer about 8 mm. Bake at 200 ° C for about 8-9 minutes. Finally, sprinkle with semolina sugar and peel the discs with the ring.

For dark chocolate mousse

Dissolve the jelly in a pan with a little cream. Mount the cream. Dissolve the chocolate in the bain-marie, add the jelly, the yolk and 1/3 of the cream. Emulsify the whole with a whisp and with cool mixture add the remaining cream.

 

For white chocolate mousse

Dissolve the jelly in a pan with a little cream. Mount the cream.

Dissolve the chocolate in the bain-marie, add the jelly, the yolk and 1/3 of the whipped cream, emulsify it all with a whip. And with cold mixture add the remaining cream. Lay two rings with the acetate, then place its two coated base with film. Divide the mousse into the two rings and put in the raspberries.

Place the mousse in a bladder to make it solidify.

For the crunchy

Dissolve the white chocolate at 40 ° C, blend the puffed rice. Spread to 1 mm between two sheets of baking paper

Put it in a crusher

For raspberry jelly

Re-hydrate jelly. Melt it in the raspberry puree, pour it into the lint-lined ring on a film-coated base. Put it in a crusher

For icing

Mix the sugar with pectin. Pour them into a pan with liquids and with the dye

Bring to the boil mixing with the whip. Use glaze when it has reached about 35 ° C.

For the composition of the cake

Lining the walls of a mold from the removable bottom with the acetate and the base with the paper oven. Place the mold on the plate of oven coated paper oven Form a base disk of dark chocolate mousse of about 1 cm in height. Place over the white mousse disk without raspberries.

Continue by putting raspberry jelly, a marquise disc, a white mousse disk with raspberries and crisp white chocolate. "Paste" the layers with a tip of dark chocolate mousse

Finish the edge with the dark mousse and finally close it with the marquise disc. Place the cake in a freezer for at least 30 '

For decoration

Remove the frozen pie from the mold by flipping it. Heat the cake. Dissolve 350 gr of chocolate by bringing it to 38 °. At this point add chocolate flakes and mix until 28 °. Return the chocolate to 31 °. Form the chocolate curls. Complete the pie with raspberries and chocolate curls.


 

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