White chocolate, raspberry & hazelnut marble torte

Name: White chocolate, raspberry & hazelnut marble torte
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 140 grams hazelnut, toasted; 140 grams golden caster sugar; 140 grams self-raising flour; 1 teaspoon bicarbonate of soda; 3 eggs, separated; 140 grams butter, melted; 75 milliliters milk; 400 grams white chocolate, broken into chunks; 2 sheets gelatine; 586 milliliters pot double cream; 3 egg whites; 450 grams frozen raspberry, plus 3 extra to decorate; 4 Tbsps Frangelico hazelnut liqueur or Disaronno; 100 grams white chocolate, to make chocolate curls (see know-how below)

The recipe White chocolate, raspberry & hazelnut marble torte can be made in about 1 hour and 50 minutes. This recipe serves 10. One serving contains 830 calories, 12g of protein, and 60g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A couple people really liked this dessert. 27 people found this recipe to be tasty and satisfying. A mixture of bicarbonate of soda, eggs, egg whites, and a handful of other ingredients are all it takes to make this recipe so tasty. White Chocolate Espresso Torte with Hazelnut Praline, White Chocolate Raspberry Torte, and Frozen White Chocolate and Raspberry Mousse Torte are very similar to this recipe.

Instructions

For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda.

Ingredients you will need

Baking Soda

Hazelnuts

All Purpose Flour

Sugar

Base

Equipment you will use

Food Processor

Cake Form

Bowl

Oven

Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest.

Ingredients you will need

Egg Whites

Butter

Egg Yolk

Milk

Equipment you will use

Whisk

Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool.

Equipment you will use

Oven

For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldnt be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate.

Ingredients you will need

Egg Whites

Chocolate

Gelatin

Cream

Water

Equipment you will use

Bowl

Frying Pan

Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool.

Ingredients you will need

Raspberries

Berries

Cream

To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse.

Ingredients you will need

Liqueur

Base

Wrap

Equipment you will use

Cake Form

Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight.

Ingredients you will need

Liqueur

Wrap

To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.

Ingredients you will need

Chocolate Curls

Powdered Sugar

Raspberries

Equipment

Ingredients

Servings:

140grams

hazelnut, toasted 140grams

golden caster sugar 140grams

self-raising flour 1teaspoon

bicarbonate of soda 3

eggs, separated 140grams

butter, melted 75milliliters

milk 400grams

white chocolate, broken into chunks 2sheets

gelatine 586milliliters

pot double cream 3

egg whites 450grams

frozen raspberry, plus 3 extra to decorate 4Tbsps

Frangelico hazelnut liqueur or Disaronno 100grams

white chocolate, to make chocolate curls (see know-how below)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.