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.
Ingredients
For the Chocolate Torte
- 8 TBSP unsalted butter
- 170 g bittersweet chocolate
- 6 large eggs separated, room temperature
- 120 ml prune purée
- 200 g sugar divided
- 3 TBSP instant-espresso powder
- 1/4 tsp coarse salt
- 1 TBSP vanilla bean paste
For the Coffee Soil
- 80 g sugar
- 200 g almond flour
- 120 g All-Purpose flour
- 48 g cocoa powder
- 40 g coffee grounds
- 2 1/2 tsp salt
- 160 g butter
For the Prune Gel
- 150 g strawberry puree
- 2 g agar agar
- 25 g sugar
For the Brandy Prunes
- 170 g pitted prunes
- 140 ml plus 2 tablespoons brandy
- 50 g sugar
- Pinch ground cinnamon
For the Brandy Ice Cream
- 75 g Egg Yolks
- 125 g Sugar
- 120 ml Whole Milk
- 240 ml Heavy Cream
- 110 g Prunes
Instructions
For the Chocolate Torte
- Melt butter and chocolate, stirring until smooth, in a water bath.
- Beat together egg yolks and 1/2 cup (100g) 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 (100g) of sugar to stiff peaks.
- Fold into chocolate mixture.
- Transfer batter to pan and bake at 350 F (180C) until set, 40 to 45 minutes.
- Let cake cool.
For the Coffee Soil
- Mix all dry ingredients.
- Melt butter and mix with dry ingredients.
- Bake at 350F (180C) for 15 minutes.
For the Prune Gel
- Bring all ingredients to a boil, let set, and once cooled, blend.
For the Brandy Prunes
- Bring prunes, 1 cup (240 ml) 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.
- Let cool.
For the 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.
Assembly
- 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.
Video
Notes
Want more from Chef Ana? Check out this Spice Cake with Mexican Chocolate Mousse!
Nutrition
Calories: 724kcalCarbohydrates: 86gProtein: 12gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 203mgSodium: 700mgPotassium: 482mgFiber: 7gSugar: 62gVitamin A: 1108IUVitamin C: 8mgCalcium: 114mgIron: 3mg