Northern Rivers Style - - FOOD -

Sean Con­nolly is known for his deca­dent dishes but none more in­dul­gent than his Choco­late Torte recipe. Us­ing al­mond flour, al­mond essence and Man­jari choco­late, this torte will melt in your mouth and you’ll be sure to go back for sec­onds. For those true choco­late con­nois­seurs, Man­jari is a sin­gle origin Mada­gas­can choco­late cou­ver­ture from French choco­late maker, Val­rhona. It is a dark choco­late, with a 64% co­coa solid con­tent. It is a very fruity choco­late, with tones of red fruits, and is slightly acidic in na­ture.


375 grams sugar

150 grams un­salted but­ter

420 grams egg

375 grams ground al­monds

30 grams co­coa pow­der

300 grams Man­jari choco­late


Cream but­ter and sugar. Slowly add one egg at a time, mix­ing well on medium-high speed. Fold in ground al­mond and co­coa pow­der.

Melt choco­late over dou­ble boiler. Fold in choco­late and al­mond essence

Bake at 150 de­grees for 25 min­utes. Once cooked, re­move from the oven and let it cool in the tin.

Once it has reached room tem­per­a­ture dust with ic­ing sugar and slice. Serve with can­died al­monds and chan­tilly cream.

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