Fruit Filled Chocolate Tortas With White Chocolate Sauce
Chocolate Magazine-3/89
(This tastes just as good, is easier to make, and contains 1/2 the calories if the white chocolate sauce is skipped).
6 servings
Preparation time:1 1/2 hours plus baking, chilling and cooling
Custard Cream Filling:
1 cup milk
1 large egg plus 1 large egg yolk, at room temperature
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
Chocolate tortas:
2 tablespoons non-sweetened non-alkalized cocoa powder (Hershey's
or Nestle's)
1 tablespoon all-purpose flour
3 large eggs separated, at room temperature
1 tablespoon confectioners' sugar
2 teaspoon geranulated sugar
White chocolate sauce:
1/2 cup heavy (whipping) cream
6 ounces white chocolate, coursely chopped
Assebly:
1/4 cup heavy (whipping) cream
1 1/2 cups fresh raspberries (strawberries are OK, too)
1 banana, sliced
1 kiwi fruit, sliced
1 peach, sliced
6 fresh strawberries, sliced
confectioners' sugar, for dusting
Make the custard cream filling:
1. In a heavy, medium saucepan, combine the milk, egg, and egg
yolk.
2. In a small bowl, combine the sugar and cornstarch. Whisk 1/4
cup of the milk misture into the sugar mixture, until smooth,
then whisk in the remaining milk mixture.
3. Cook the mixture over low heat, stirring constantly with a
wooden spoon for 3-5 minutes, or until it comes to a boil. Stir
in the vanilla.
4. Strain the custard through a sieve into a bowl. Cover the
surface of the custard with a plastic wrap. Cool to rooom temperature.
Refrigerate 1-2 hours.
Make the Chocolate tortas:
5. Position a rack in the center of the oven and preheat to 350
deg. Lightly butter 2 15 1/2x10 1/2 in. baking sheets. Dust with
flour.
6. In a small bowl, stir together the cocoa and flour. Sift the
flour mixture onto a wax paper.
7. In a medium bowl, using a hand-held electric mixer set at
medium-high, beat the egg yolks and confectioner's sugar for 3-5
min., or until light and lemon colored.
8. In a medium, grease-free bowl, using a hand-held electric
mixer set at low speed, beat the egg whites until frothy. Gradually
increase the speed to medium high and continue beating until they
start to form soft peaks. While continuing to beat, add the granulated
sugar, 1 teaspoon at a time, and continue beating until they form
stiff, shiny peaks.
9. Using a rubber spatula, gently fold 1/2 the white mixture
into the yolks. Scrape the remaining whites over the batter and
fold in.
10. Using a 1/4 cup measuring cup, scoop up some of the batter.
Spread the batter into a 5" circle on the cookie sheet. Continue
until each cookie sheet holds 3 circles of batter. Bake 8-10 min.,
or until lightly browned and spring back in the center when lightly
touched. Repeat with remaining batter. Cool on waxed paper.
Make the Sauce:
11. In a medium saucepan, over low heat, bring the cream to a
boil. Remove from heat. Whisk in the white chocolate until smooth.
Pour into a bowl and let it cool.
Assebly:
12. Beat the cream until soft peaks form.
13. Fold the cream into the chilled custard.
14. Divide the chocolate sauce among 6 serving plates. Spread
the sauce in a circle on the plates.
15. Place the tortas on a work surface. Spoon equal amounts of
custard into the center of each. Top with chopped fruit, reserving
some pieces for garnish. Fold the tortas in half over the filling.
Tap confectioners' sugar over the top of each torta. Transfer
each torta to a prepared serving plate. Garnish with reserved
fruit. Serve immediately.
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