Dark Chocolate Torte with Strawberry Jell
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
For the Jell
  • In Greece we have jells that are sold in a package that contains two envelopes of 100 gr. /3.5 oz. each. I used the one envelope which I dissolved in 200 gr. / 7 oz. hot water and added another 100 gr. / 3.5 oz. of cold water. From this solution, I used half the quantity for my torte. The rest I put it in a bowl and we ate it as it was.
For the Ganache Filling
  • 400 gr. / 14 oz. dark chocolate 50% cocoa
  • 240 gr. / 8.5 oz. milk
  • 400 ml / 13.5 fl. oz. heavy cream 35% fat
  • 2 tsp confectioner’s sugar
For the Ganache Cover
  • 300 gr. / 10.5 oz. dark chocolate 60% cocoa
  • 240 gr. / 8.5 oz. heavy cream 35% fat
  • A very thin layer about 1,5 cm. / 0.5 in. thick of sponge cake with diameter 24cm/ 9.5 in.
Instructions/ Εκτέλεση
For the Jell
  1. Put this jell in a rounded pan or bowl that its diameter will be 4 cm. / 1.5 in. less that the diameter of the pan you will be using (in my case since I used a spring form pan of 24 cm. / 9.5 in. the pan I used for the jell was 20cm. / 8 in.) for the torte and place it in the freezer to freeze completely. You can make this even two days before the actual day of serving.
For the Ganache Filling
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and confectioner’s sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and mix gently with a spatula until everything is incorporated.
  6. Place it in the refrigerator for half an hour to start becoming thick.
  7. Take a rounded spring form pan with diameter 24cm / 9.5 in.
  8. Place the sponge cake at the bottom of the pan.
  9. Pour half of the ganache and spread to form a layer from side to side.
  10. Take the jell out of the freezer, unmold and place it in the center of the spring form pan on top of the ganache leaving an equal distance from the sides of the pan.
  11. Cover it with the rest of the ganache and spread it again with a spatula to become even on top.
  12. Place in the freezer covered with a cling film.
For the Ganache Covering
  1. In a glass bowl melt in the microwave the chocolate and heavy cream until they become a dark liquid.
  2. Take the torte out of the freezer.
  3. Lay a parchment paper on your counter.
  4. On top of it place a rack.
  5. Take the torte and put it on the rack.
  6. Pour the ganache covering so as to cover the top and the sides of the torte.
  7. With a spatula spread to make even on top.
  8. If you like you can decorate with milk chocolate grinding and or ground cookies.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/dark-chocolate-torte-with-strawberry-jell/