Chocolate Vanilla Torte
A sweet dream for torte freaks who are not afraid of lengthy, precise recipes.
Ingredients
Ingredients for 1 Torte (10in (26 cm) diameter)
- Basic chocolate sponge cake
- Basic choux pastry ½ recipe
- 400 g Ganache glaze
- Chocolate shavings or rolls to garnish
- Butter for the baking sheet
- For the Vanilla Cream
- 500 g Pastry cream
- 4 Sheets gelatin
- 4 tsp 2 cl Cointreau
- 10 oz 150 ml Whipped cream
- For the Chocolate Mousse
- 10.5 oz 300 g Milk couverture chocolate
- 2 Eggs
- 6 tbsp Simple syrup
- 6 tbsp 9 cl Heavy cream
- 5 Sheets gelatin
- 2 cups 450 ml Whipped cream
- 2 tbsp 3 cl Rum
Instructions
- Prepare the chocolate sponge cake batter according to the basic recipe and bake a torte base.
- Preheat oven to 430 °F (220 °C).
- Prepare the choux pastry dough and pipe two circular bases (4–5in (10–12 cm) and 8–9in (20–22 cm) diameter) onto a buttered baking sheet using a piping bag fitted with a round nozzle.
- Bake at 430 °F (220 °C) at first and then lower to 350 °F (180 °C).
- Bake for 15–20 minutes.
- Remove from oven and let cool.
- In the meantime, warm the pastry cream for the vanilla cream.
- Add water to the gelatin, remove excess water, and dissolve in the pastry cream.
- Flavor with some Cointreau.
- Beat the cream until it cools and then fold in the whipped cream.
- Slice the cooled choux pastry rings horizontally, fill with cream, and put back together.
- Chill until needed again.
- Melt the milk chocolate.
- Beat the eggs until creamy.
- Mix the chocolate, eggs, simple syrup, and heavy cream.
- Add water to the gelatin, remove excess water, dissolve in warmed rum, and stir into the chocolate mixture.
- Finally, fold in the whipped cream.
- Place the sponge cake base in a torte ring.
- Put some chocolate mousse on the cake, place the choux rings on top, and spread the rest of the mousse on top.
- Smooth the top and chill.
- Remove from the ring before glazing and, if possible, freeze for 1–2 hours (to make the torte easier to glaze).
- Prepare the ganache glaze, let cool somewhat, and glaze the frozen torte in one pour.
- Don’t let the mousse soften.
- Chill the torte again.
- Garnish with chocolate shavings or rolls and serve.
