DARK CHOCOLATE TORTE WITH POACHED PEARS
Published Date:
26 February 2008
By Richard Phillips
A beautifully executed dessert by Richard Phillips. Sophisticated and utterly delicious.
INGREDIENTS:
+ 200g dark chocolate
+ 200g double cream
+ 50g butter
+ 25ml dark rum
+ 3 pears, poached in stock syrup until tender
METHOD:
+ Melt the butter and chocolate over a bain marie.
+ Whip up the cream to a ribbon stage. Add the rum to the chocolate mix, then whisk into the cream. Line 6 individual moulds (6cm diameter) with greaseproof paper or you could use a ramekin.
+ Cut half of the pears into small dice, and then cut the remainder into 6 wedges. Sprinkle the wedges with brown sugar and glaze with a blow torch.
+ Poor the chocolate mix into the moulds, until ½ cm from the top, then sprinkle the diced pear into the chocolate mix, this should sink into the mix. Allow to set for 2 to 3 hours, remove from the mould. Place the glazed pear on top and serve with a teaspoon of raspberry coulis around the plate.
The full article contains 166 words and appears in n/a newspaper.
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Last Updated:
26 February 2008 1:24 PM
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Source:
n/a
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Location:
Scarborough
