Saturday, March 22, 2008

Dark Chocolate Walnut Torte

苦黑巧克力合桃派 配薰衣草蜂蜜奶油蛋汁
Category: Dessert
Style: French, Western
Difficulty: Medium
Portion: Yields 1 pie

5 tbsp unsalted butter
1.5 cup graham-cracker crumbs
1/4 cup sugar
1/2 cup walnut
9 oz dark chocolate, chopped
2/3 cup whipping cream
3/8 cup unsalted butter
3 large eggs
1/3 cup sugar
1 tsp vanilla extract
lavender honey crème anglais
1 cup half-and half cream
1 tsp vanilla extract
1 tsp dried lavender
2 egg yolks, large
2 tbsp honey
1 tbsp sugar

To make pie crust:
Preheat oven to 350F. Melt butter in a large bowl. Mix in cracker crumbs and sugar. Press into the bottom of a 8-inch spring form pan lined with parchment paper on bottom and side. Bake for 15 minutes. Let cool.
To make filling:
Spread walnut on a baking sheet. Bake in an 350F oven for 5 minutes or until fragrant. Let cool.
Lower oven temperature to 225F
Place chopped chocolate in a large bowl. Heat cream and butter together just to a simmer. Pour cream over chocolate and let sit 1 minute. Whisk the mixture until smooth.
Whisk together eggs, salt, sugar and vanilla in another bowl. Slowly pour chocolate mixture into egg mixture while whisking continuously. Gently fold in walnuts until just combined.
Pour into prepared spring form pan. Bake until edges are set and centre is still slightly soft, about 2 hours. Allow torte to cool completely in the pan at room temperature. Remove from pan and serve with crème anglaise and honey.
To make crème anglaise:
Add cream, lavender and vanilla to a small saucepan. Heat over medium heat until just before boiling. Remove from heat. Cover and let steep 5 minutes.
Meanwhile, whisk together egg yolks, honey and sugar in a large bowl. While whisking the mixture, slowly add the hot cream into the egg mixture through a strain (to remove lavender). Transfer back to saucepan over low heat. Stirring constantly with a wooden spoon, cook until mixture coats the back of a spoon, about 5 to 10 minutes. Strain again and chill.

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