Chocolate Torte with Brandy Ice Cream
Feast your eyes on this mouthwatering Chocolate Torte created by Chef Ana de Anda! You might be surprised to learn that California Prunes are the star of this elegant, delicious dessert. Since prunes pair so well with chocolate and caramel notes, they are the perfect choice to enhance the flavor and texture of this dish.
This recipe is part of the Chef’s Roll Test Kitchen Series.
- unsalted butter
- 6 oz ounces bittersweet chocolate
- 6 ea large eggs, separated, room temperature
- ½ c prune puree
- 1 c sugar, divided
- 3 TBS instant-espresso powder
- 1/4 tsp coarse salt
- 1 TBS vanilla bean paste
- 80 fr sugar
- 200 gr almond flour
- 120 gr AP flour
- 48 gr cocoa powder
- 40 gr coffee grounds
- 16 gr salt
- 160 gr butter
- 150 gr strawberry puree
- 2 gr agar agar
- 25 gr sugar
- 6 ounces pitted prunes
- 1 cup plus 2 tablespoons brandy
- 1/4 cup sugar
- Pinch ground cinnamon
Brandy Ice Cream
- 75 gr Egg Yolks
- 125 gr Sugar
- 125 gr Whole Milk
- 250 gr Heavy Cream
- 113 gr Prunes
Melt butter and chocolate, stirring until smooth, in a water bath.
Beat together egg yolks and 1/2 cup sugar with a mixer on medium-high speed until thick and pale.
Add espresso powder and salt, mix.
Add vanilla and melted chocolate mixture, mix.
Add prune puree, mix until combined.
In another bowl, beat egg whites and the remaining 1/2 cup of sugar to stiff peaks.
Fold into chocolate mixture.
Transfer batter to pan and bake at 350 F until set, 40 to 45 minutes.
Let cake cool.
Mix all dry ingredients.
Melt butter and mix with dry ingredients.
Bake at 350 for 15 minutes.
Bring all ingredients to a boil, let set, and once cooled, blend.
Bring prunes, 1 cup Brandy, and the sugar to a simmer in a medium saucepan over medium heat. Cook until liquid is syrupy and prunes are softened for about 20 minutes.
Transfer prunes in syrup to a heatproof bowl and stir in the remaining 2 tablespoons of Brandy and the cinnamon.
Brandy Ice Cream
Separate egg yolks in a bowl and set them aside.
Bring milk, cream, and sugar just to the beginning of a boil.
Slowly pour milk and cream mixture over yolks while whisking constantly.
Strain and set in the fridge overnight.
The next day, pour half of the ice cream mix into a blender with the prunes and blend.
Pour into the ice cream maker and churn until ready.
Sprinkle the coffee soil over the chocolate torte and a scoop of brandy ice cream, top with brandied prunes and a drizzle of prune gel.
Want more from Chef Ana? Check out this Spice Cake with Mexican Chocolate Mousse!