Chocolate Torte

112th in a series of base recipes for Chefs from a variety of michelin starred kitchens.

Avocado Salad

Ingredients/Mise en place:

500gr chocolate
300gr butter
50gr sugar
Eggs, 8 yolks, 12 whites
1 measure Grand Marnier
Stock syrup with 1 measure Grand Marnier
Chantilly for garnish

METHOD:
Make sponge in 12 inch tin.

Allow to cool.

Melt chocolate and butter, add egg yolks, G Marnier.

Make meringue using sugar and whites, fold in to choc mix.

Line bottom of 12inch tin with sponge, soak with syrup, pour in choc mix. Allow 12 hours to set.

NOTE:

From a 12in tin you should get 16 portions

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