Chocolate Raspberry Torte, With Wafer And Hazelnut Crunch

Name: Chocolate Raspberry Torte, With Wafer And Hazelnut Crunch
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: Egg yolks; Sugar; Chocolate; Butter; Egg Whites; Egg yolks; Sugar; Cream; Raspberry Purée; Gelatin; Chocolate; Whipped cream; Hazelnuts; Wafers; Chocolate

Chocolate raspberry torte with wafer and hazelnut, a gourmet Italian dessert by Chef Tommaso Arrigoni from Milan

BYEros Picco,

Chef

30 March, 2012

serves for

total time

1 HR 10 MIN

ingredients

Egg yolks

12 each

Sugar

440 g

Chocolate

600 g

Butter

160 g

Egg whites

6 each

Egg yolks

240 g

Sugar

90 g

Cream

100 g

Raspberry purée

200 g

Gelatin

15 g

Chocolate

375 g, Tribago Weiss 64% cocoa

Whipped cream

450 g

Hazelnuts

460 g, chopped

Wafers

400 g, ground

Chocolate

200 g

Preparation

Step 01

Biscuit

Beat the eggs with the sugar, add the melted chocolate with butter, mix well and gently add the whipped egg whites.
Bake the biscuit at 160° for 12/15 min.

Step 02

Crunch

Melt the chocolate and add the chopped nuts, roll out into a 0.5 centimetre and flatten.

Step 03

Mousse

Heat the cream and the raspberry coulis, melt the gelatine that has already been soaked in cold water.
Pour onto the melted chocolate and mix the whipped yolks with the egg whites beaten with sugar.

Step 04

Finish

Add the whipped cream.
Line a mould with the biscuit, then add a little mousse to the bottom, then the crumbled crunch, then top with more mousse.
Keep in the refrigerator and before serving, dole into individual portions.