Strawberry & Chocolate Torte

Ingredients

For the chocolate Jaconde sponge 
  • 2 medium eggs
  • 50g ground almonds
  • 50g icing sugar
  • 20g flour
  • 15g coco powder
  • 25g unsalted clarified butter
  • 1 egg white
  • Pinch of salt

For the chocolate & strawberry mousse 
  • 1 punnet fresh strawberries
  • 90g butter
  • 340g dark chocolate
  • 85g white chocolate
  • 150g egg white 
  • 85g sugar
  • 175ml double cream

How to Make it

For the sponge

  • Whisk together the eggs, ground almonds & icing sugar until light and fluffy
  • Fold in the flour, cocoa powder & butter 
  • Separately whisk the egg white with a pinch of salt to soft peaks 
  • Gently fold the egg white into the batter 
  • Spread the mix over a baking sheet approximately ½ a cm thick
  • Back at 180 for 10 minutes until light and springy & leave to cool
  • Once cooled stamp out the bases for the cake with 15cm metal rings
  • Slice strawberries in half and arrange around the out side of the ring, cut side facing outwards. 
  • Tightly pack the remaining strawberries together in the centre of the cake standing up

For the chocolate mousse 

  • Melt together the butter, dark & white chocolate over a Bain Marie 
  • In a stand mixer gently whisk the egg white to soft peaks
  • Slowly add the sugar a little bit at a time 
  • Once all the sugar is incorporated increase the speed & whisk until you have a glossy stiff meringue 
  • Separately semi whip the cream and put to one side 
  • Add a large spoonful of the meringue to the chocolate mix and whisk in
  • Carefully fold the remaining meringue a little at a time trying hard to keep as much air in the mix as possible 
  • Once fully incorporated do the same with the whipped cream
  • Transfer to a piping bag and pipe the mix over the strawberries ensuring you get all the gaps between each strawberry
  • Use a pallet knife to smooth over the top for a professional looking finish 
  • Chill for 45 minutes until set 
  • Apply heat to remove the ring (blowtorch or hair dryer) 
  • Enjoy! 
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