Triple Chocolate Torte

INGREDIENTS

CHOCOLATE TORTE

5 oz Almond Paste

1/2 Cup Cane Sugar

6 oz Dark Chocolate

1 tsp Vanilla

1 tsp Almond Extract

1/2 tsp Salt

4 each Egg Yolks

5 each Egg Whites

12 oz Chocolate Date Mousse

3 oz Chocolate Mirror Glaze

1-1/4 tsp Cacao Nibs

1-1/4 tsp Almonds, Chopped

CHOCOLATE DATE MOUSSE

5 oz Dried Dates

10 Tbsp Hot Water

3-1/2 Tbsp Cocoa Powder

1 pinch Salt

2-1/2 Tbsp Heavy Cream

CHOCOLATE MIRROR GLAZE

(recipe yields ~12 oz)

3-3/4 tsp Gelatin

2 Tbsp Cane Sugar

1 Tbsp Water

3-1/2 tsp Cocoa Powder

2 tsp Crème Fraiche

3-1/2 tsp Dark Chocolate, Chopped

INSTRUCTIONS

To Make Chocolate Torte:

1. Preheat oven to 325° F.

2. Melt chocolate using a double boiler setup.

3. Place half of the cane sugar in a mixing bowl along with the almond paste. Using

the paddle attachment, whip until light and fluffy.

4. Add in the egg yolks, one at a time. Mixing until each yolk has been fully incorporated, before adding the next yolk.

5. Add vanilla extract, almond extract, and salt. Mix until incorporated.

6. Add the melted chocolate and mix well. Stop to scrape down the sides of the bowl.

7. In a separate mixing bowl, beat egg whites and remaining cane sugar until stiff peaks.

8. Add the meringue to the chocolate mixture and gently fold in by hand.

9. Lightly spray the bottom of a 9-inch spring form pan, then line with parchment paper. Scoop batter into the prepared pan and bake until done (about 35-40 minutes). Let cool at room temperature for 30 minutes then place in the freezer.

10. When completely frozen, unmold from the pan.

To Make Chocolate Date Mousse:

1. Place dates into a bowl and cover with hot water. Soak for 10 minutes.

2. When dates have softened remove from the water and place in a blender. Use

enough of the soaking water to help blend them smooth.

3. Add in the cocoa powder, salt, and heavy cream. Blend until smooth.

To Make Chocolate Mirror Glaze:

1. Bloom the gelatin in cold water until softened, about 5 minutes and drain.

2. Bring the sugar, water, cocoa powder, and creme fraiche to a boil in a saucepot, stirring consistently until the sugar dissolves.

3. Pour boiling mixture over chocolate and blender with immersion blender until chocolate is completely melted.

4. Add bloomed gelatin to chocolate and continue using immersion blender until glaze is smooth.

5. Cool to 80° F before using on frozen cake.

To Assemble:

1. Once chocolate torte is unmolded, scoop the chocolate date mousse on top and evenly spread with off-set spatula then return to the freezer.

2. Once frozen, cover with chocolate mirror glaze and slice into 20 pieces.

3. When ready to serve, garnish each piece with a pinch of cocoa nibs and a pinch of chopped almonds.