Raspberry and White Chocolate Torte

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This is the recipe I have been dying to put on the blog for you. It just took me a few weeks to tweak the recipe and make sure it’s easy to read and understand for you! But I’m really excited about it! I’m quite proud of it because I thought of each layer and researched recipes and had to really think about whether it would all work together in terms of flavour balance and structure. And it does!

This is one of the cakes I made for my boyfriend’s 21st a few weeks ago 🙂 And it was a hit! White chocolate and raspberry are a winning combination. The raspberries really compliment the white chocolate by cutting through it’s rich sweetness. So this torte has a white chocolate mud cake base, a raspberry pastry cream middle layer and is finished with a white chocolate mousse, topped with fresh raspberries. It takes 2 days to make so leave yourself plenty of time to make it 🙂 Enjoy!

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Raspberry and White Chocolate Torte

White Chocolate Mud Cake base adapted from Delicious Sweet book.
Raspberry Pastry Cream adapted from Butter Baking.
White Chocolate Mousse adapted from William Angliss Institute ‘Produce gateaux, tortes and cakes’ workbook.

Ingredients:

For the White Chocolate Mud Cake base
1 cup plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt
75g white chocolate
100g unsalted butter, softened and chopped in cubes
1/2 cup caster sugar
1/2 tsp vanilla essence
3 eggs
1/2 cup milk

For the Raspberry Pastry Cream
1/4 cup caster sugar
1/4 cup corn flour
1/4 tsp salt
4 egg yolks
1 gelatine leaf
1 + 1/4 cups (310ml) milk
1 vanilla bean
30g butter
300g frozen raspberries

For the White Chocolate Mousse
2 gelatine leaves
200g white chocolate
2 + 1/2 tbs caster sugar
5 egg yolks
3 tsp cornflour
250ml thickened cream
1 + 1/2 egg whites
1/4 cup + 2tbs caster sugar
25ml water

To finish
250g punnet fresh raspberries

Method:

For the White Chocolate Mud Cake base
Preheat the oven to 180°C. Grease a 23cm springform tin and line bottom and sides with baking paper.

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl and set aside. Melt the chocolate in a heatproof bowl over a saucepan of simmering water without letting the bowl touch the water then set aside to cool slightly.

Using an electric standing mixer, beat the butter and sugar for 5 minutes on medium speed until pale and fluffy. Add the vanilla, then eggs one at a time beating well after each addition. On low speed, add the melted chocolate and beat well until combined. Remove bowl from standing mixer and alternately add the flour mixture and milk, folding in until smooth. Pour mixture into prepared pan and bake for 20-25 mins until golden and an inserted skewer comes out clean. Cool completely in tin.

For the Raspberry Pastry Cream
Mix the sugar, cornflour and salt in a small bowl. In a large heatproof bowl, whisk the egg yolks, then whisk in the flour mixture one tablespoon at a time. Place the gelatine leaf in a bowl of cold water to soften.

Split the vanilla bean lengthways and scrape out the seeds. Put this, including the vanilla pod into a medium saucepan with the milk. Place over high heat on the stove and heat until little bubbles start to appear around the edges. This is called scalding the milk. Pour the milk into the egg mixture, whisking continuously until combined.

Pour the mixture back into the saucepan and cook over a medium heat. Continuously whisk the mixture until it becomes thick and begins to bubble. Then whisk vigorously for 10 seconds and remove from the heat. Strain the gelatine leaf from the water and squeeze out any excess water before adding to the custard. Whisk this in along with the butter until melted then strain the mixture through a sieve into a heatproof bowl, discarding the vanilla pod. Cover right onto the whole surface of the pastry cream with plastic wrap (this prevents a skin forming) and set aside. Puree the raspberries with a stick blender and mix into the pastry cream. Spread this mixture over the mud cake base and place into the freezer until set solid. This will take about 2 hours.

For the White Chocolate Mousse
Place the gelatine leaves in a bowl of cold water to soften and set aside.

Melt the white chocolate in a heatproof bowl over a saucepan of simmering water without letting the bowl touch the water. Set aside to cool slightly.

Mix the sugar, egg yolks and cornflour together in a bowl then add to the melted white chocolate to make a custard. Drain the gelatine leaves and squeeze any excess water out of them before adding to the custard mixture and whisking in to dissolve. Cool the custard to warm.

Whip the cream using an electric mixer to soft peaks and fold into the custard.

Make an italian meringue with the egg whites, sugar and water. Place the egg whites in a standing mixer with the whisk attachment. Mix the sugar and water together in a saucepan and brush down the sides of the pan with a wet pastry brush to remove any sugar on the sides. Over a medium-high heat, bring the sugar syrup to 118°C. When the syrup starts to boil, turn the mixer on medium speed to whisk the egg whites to soft peaks. When the sugar syrup is ready, pour it slowly in a steady stream down the side of the bowl into the egg whites with the mixer still on. Continue whisking the meringue mixture for 3 minutes.

Fold the meringue into the mousse and spread over raspberry pastry cream layer and place in freezer for 2-3 hours until set.

Remove cake from freezer and place into the refrigerator over night to thaw out. When ready to serve, remove from springform tin and decorate with fresh raspberries.

I think my dog wouldn’t mind a piece of that cake :).

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One thought on “Raspberry and White Chocolate Torte

  1. Pingback: Nutella Brownie | Melly's Baking

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