Chocolate and Chilli Torte with Grand Marnier and Pistachio

Well I can not believe it's been so long since I posted anything! Just seems that nothing has been 'normal' around here for the past month and I just haven't had time to get on here.
Today though, it seems like I've caught up at last. The most bothering thing has been (and still is) waking up and ending up getting up at 4am six days a week which includes every Sunday! Paul had to get another job on top of him cleaning windows as the weather has been so bad he's just not getting very far ahead. It's a doddle of a job 5am till 8am, it's just the getting up! But it pays the mortgage, and he can still do windows if it isn't raining, which is a good thing. Bless him - he's so sweet.

The television thing is still going ahead! In January there will be more filming, so there has been quite a lot of work to do for that, but it is a great opportunity to learn stuff, and will be really good fun!

Now as I said before I have had a bit of help here and there - I still need help on my presentation! James over at The Cotswold Food Year has been a great help and so has my niece's boyfriend Ant - I thank them both once again.

I've changed my mind about what to cook for a dessert at least a million times, well not quite a million! This is the dessert I have chosen to do, but need to work on my presentation!
James gave me a recipe for a chocolate torte which is fantastic. I made it but added red chilli, pistachios and Grand Marnier. I got that idea from the Chocolate and chilli mousse I made a little while back.

As I'm so not into baking, I do not have individual tins. But I used cooking rings placed onto buttered greaseproof paper on a baking tray and it works!

Preheat the oven to 180c/350f or Gas 4

To make 4 you will need:

For the Torte:
140g plain chocolate – 85% cocoa solids
85g butter
85g chopped pistachios - keep about a teaspoon aside for decorating
1 x medium hot red chilli – seeds removed and finely chopped
1tablespoon of Grand Marnier
3 egg yolks
3 egg whites
85g golden caster sugar
1 tablespoon of instant coffee

Raspberry Sauce:
160g of frozen raspberries that have started to defrost.
6 x tablespoons of icing sugar
How to do it:
Break the chocolate into pieces and melt both the chocolate and the butter in a glass bowl over simmering water.
When butter and chocolate have melted take off heat and stir almost all the pistachios, the chilli and the Grand Marnier. Have a taste to see if you want to add a little more Grand Marnier.
Now, using a balloon whisk, whisk together the yolks, sugar and coffee until thickened. Then add the yolk and sugar mixture to the chocolate and chilli mixture.

In a clean glass bowl whisk the whites until stiff - an electric whisk would help.
When done, gently fold the egg white into the chocolate mixture.

Grease all four of the 8.5cm cooking rings (3cm high) and place on a tray with buttered greaseproof paper underneath.

Carefully pour the mixture into the cooking rings and cook on the middle shelf of a preheated oven (180c) for approx 12 minutes.
The tortes should be soft in the middle. When they don’t wobble in the middle they are done.
Leave in the rings for 5 minutes before turning them out, this saves them sticking to the ring.
The tortes will be cool completely in about 30 minutes

Raspberry Sauce:
Put the raspberries and the icing sugar into mini-food processor and blend until smooth.

13 comments

  1. this looks like a winner...I love the presentation!

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  2. Chocolate and chili sound like something right up my alley.

    Another idea for the presenation: do a zigzag pattern across the plate with the sauce and put the cake on top. Pistachios maybe sprinkled around the whole plate. Or keep the pistachios on the cake and do the powdered sugar on the whole plate. Or does that sound too gaudy?

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  3. Glad to see you back. The torte looks amazing - I love the pistachios. Good luck with the tv show - I am so excited for you.

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  4. Look good. Try turning it upside down. Only recently realized this. The underside is normally soft and moist looking....

    Icing sugar to dust on the top? Did you try the white choc? Also if you take a strawberry, trim the top off, then cut in 4/5 slices and move the slices apart - it gives a different texture to the berries. Mint sprigs are always good too......

    .... and Darlene has a good idea there. If you put the sauce in a squeezy bottle you can do the zig zag pattern, a bit like this: http://www.thecotswoldfoodyear.com/2008/07/lemon-tart.html

    Have a cooking good Christmas!

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  5. That torte looks amazing. I'd invest in a squeeze bottle for the raspberry coulis and just leave off those berries on the side. They are a bit too distracting. Use a completely white plate, zig zag some raspberry coulis across the centre and then place the cake in the middle. I'd then dust some icing sugar over top and then possibly a couple of fresh raspberries sitting in a small heap on top. That's all I would do . . . simple and yet elegant. You could have a small quenelle of clotted cream on the side as well if you wanted. I think you can get the squeeze bottles in any good kitchen store.

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  6. Looks fabulous Jan. Read the recipe all sounds good to me.

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  7. I agree with Darius this looks like a winner Jan. I hope you have a fantastic holiday with your family and friends!!!

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  8. That looks wonderful Jan!! And the flavours sound just divine. I always lose the will to live when it comes to presentation, so I sympathise - but judging by this pic you have nothing to worry about!

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  9. Jan, it's evident that your time spent prepping/taping the show has brought you some latent talent to the forefront...a polished diamond you are.

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  10. WoW!!! Jan how are you? Long time no see. Seem you too busy for the moment right? Anyways your blog posting still interesting. Sweet written even not about your dish hehehe...

    Chocolate and chili I try first time from Korean.
    But too spicy and really not tasty. But your chocolate look smooth and sweet a little spice and beautiful for sure.

    Anyway I not forget to sending you and your my best wishes for joyful holidays season.

    *~Merry Christmas & Happy New Year~*

    Best Wishes + (((Hug)))
    Tan;)

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  11. Delectable! I hope we will be previewed to the TV debut!

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  12. Well, I give you 10 out of 10 for content and presentation.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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