Chocolate, Orange & Salted Caramel Torte

Chocolate, orange & salted caramel torte

Created by SERC (2018/19)

Course: Dessert

Servings: 4

Students: Adam Proctor, Matthew McGivern, Adam Jones

Lecturer: Ian Thompson

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Sponge mix
5g cocoa powder
10g plain flour
40g ground almonds
10g melted butter
70g icing sugar
60g egg white
7g caster sugar

Chocolate truffle mix
100g Country Range chocolate
1/2 tbsp glucose
150g whipped cream (soft cream)
splash of vanilla
10g nibbed almonds, for decorating

Orange chocolate glaze
10g gelatine
120ml water
150g caster sugar
50g cocoa powder
85ml cream
1/2 tsp orange concentrate

Salted caramel
60ml whipping cream
10g unsalted butter
40g white sugar
30ml water
1/4 tsp Irish sea salt flakes

Blood orange curd
25g blood orange juice (zest and juice of approx 2 oranges)
35g sugar
25g egg
1 sheet of gelatine
50g butter (softer than room temperature)

Popcorn espuma
250ml cream
3 egg yolks
5g sugar
bag of popcorn



Chocolate Jaconde sponge base

  1. Set oven at 180°C.
  2. Sieve flour, cocoa powder and almonds onto a sheet of parchment paper. Melt the butter and reserve.
  3. Warm the eggs and icing sugar then whisk to ribbon stage.
  4. Whisk the egg white and caster sugar to make a meringue, then gently fold this into the egg and icing sugar mixture.
  5. Gently fold the flour/almond mixture into the wet ingredients.
  6. Mix a small amount of this mixture into the melted butter then fold that back into the total mixture.
  7. Spread this sponge onto a slip mat/silicone lined baking sheet and bake for 6 mins.
  8. When cooked, turn out onto a sugared sheet of parchment, cover with a clean damp cloth and replace the baking tray.
  9. When cooled, remove the tray, the cloth and the silicone mat.
  10. Cut into circles (or whichever shape you are making) to ack as the base for your torte.

Chocolate truffle mix

  1. Melt choc with glucose over a bain marie and cool.
  2. Fold in whipped cream putting in ½ first to loosen, then add the rest.

Orange chocolate glaze

  1. Soak gelatine in cold water to soften and squeeze out.
  2. Dissolve caster sugar in the water then boil for 2 mins. to make a syrup.
  3. Add cocoa powder and cream to syrup, bring to a boil then simmer for 5 mins.
  4. Add gelatine and concentrate to this mix, stir well then pass and cool ready to coat the tortes.

Salted caramel

  1. To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
  2. Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly.

Blood orange curd

  1. Combine orange juice, sugar & eggs – whisk constantly in a bain marie to reach 85°C.
  2. Add gelatine (which has been pre-soaked in cold water and squeezed out).
  3. Stir in butter (must be very soft).
  4. Cool at room temp & refrigerate.

Popcorn espuma

  1. Whisk egg yolks and sugar.
  2. Infuse cream, popcorn, blitz, pass onto egg/sugar mix.
  3. Cook out till coats back of spoon.
  4. 2 charges in espuma gun.
  5. Keep warm, approx. 55°C- 65°C.


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