Chocolate Strawberry Semifreddo Torte
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
  • 1 chocolate base for the torte with diameter 30 cm / 12 in.
  • Milk and Kahlua for sprinkling on top of base
For the Chocolate Semifreddo
  • 250 gr. / 9 oz. milk
  • 6 egg yolks
  • 500 gr. / 18 oz. heavy cream 35% fat
  • 200 gr. / 7 oz. sugar
  • 400 gr. / 14 oz. semi-sweet chocolate in pieces
For the Strawberry Semifreddo
  • 500 gr. / 1 lb. fresh strawberries, hulled
  • 100 gr. / 3.5 oz. caster sugar
  • ½ lemon juice
  • 1 ¼ cup heavy cream 35% fat
For the Ganache
  • 150 gr. / 5 oz. milk chocolate
  • 150 gr. / 5 oz. milk
  • White chocolate for garnishing
Instructions/ Εκτέλεση
For the Chocolate Semifreddo
  1. Put the chocolate pieces in a glass bowl and melt in microwave by heating in high temperature for 30 seconds.
  2. After the first 30 seconds remove and whisk.
  3. Place it again in microwave for another 30 seconds.
  4. Remove and whisk again.
  5. You will repeat this procedure until the chocolate is melted.
  6. We do this so as not for the chocolate to get burnt.
  7. Put aside.
  8. In your stand mixer whisk the heavy cream until it becomes thick as the Greek yogurt (not as stiff as the whipped cream).
  9. Set aside.
  10. In another bowl mix the egg yolks and the sugar.
  11. Place a pot on fire in medium heat and add the milk and bring to gentle boil.
  12. Temper the eggs and add them to the milk and start to whisk.
  13. You will need a thermometer.
  14. You whisk until the temperature climbs to 83° C / 181° F.
  15. Remove immediately or else the crème Anglaise will curdle.
  16. Mix with the chocolate and let the batter reduce its temperature to 38° C / 100° F to 40° C / 104° F.
  17. Add the heavy cream and mix.
  18. Take a spring form with diameter 30 cm / 12 in.
  19. Place the base and sprinkle with milk and Kahlua.
  20. Spread the chocolate batter to cover it.
  21. Place in the freezer for at least 3 hours to stabilize.
  22. In the meantime, make the strawberry semifreddo.
For the Strawberry Semifreddo
  1. In your food processor process the strawberries, lemon and sugar until they become liquid.
  2. Whip the cream until it becomes thick as Greek yogurt.
  3. Fold the strawberry mixture into the cream.
  4. Use your ice cream maker to freeze it for about 25 minutes.
  5. Take the torte out of the freezer and spread the strawberry cream and level it.
  6. Put it again in the freezer and let it stay for an hour to stabilize.
  7. In the meantime, make the ganache.
For the Ganache
  1. In a pot put the milk and heat up until it arrives to 90° C / 194° F.
  2. Remove from fire and pour it in a bowl with the chocolate pieces and mix until chocolate melts.
  3. Take the torte out of the freezer and pour the chocolate ganache.
  4. Place in the freezer for an hour.
  5. Remove, garnish with the melted white chocolate and whatever else you like.
  6. Let the torte stay for 15 minutes out of the freezer before you serve it.
Notes/ Σημειώσεις
Recipes for chocolate and strawberry semifreddo adapted from Stelios Parliaros and respectively
Recipe by Culinary Flavors at