Chocolate Pear Torte

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Chocolate Pear Torte

• Healthy Food Recipes

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INGREDIENTS Nut Cake Torte 1 cup almond paste
1/4 cup powdered sugar 1 1/4 cup yolks 1/3 cup
flour 1/3 cup cocoa powder 1 cup egg whites
1/2 cup fine granulated sugar 1/4 cup butter,
melted 1/4 cup hazelnut praline 3/4 cup roasted
pecans, chopped 1/4 cup toasted pine nuts Pear
Chocolate Mousse 1/2 cup fine granulated sugar
1 1/4 cup heavy whipping cream 2 vanilla pods
1 cup dark chocolate, chopped 1/4 cup water 3
sheets gelatin (200 blooms) 2 tablespoons pear
brandy 2 1/2 cups whipped cream
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DIRECTIONS For the nut cake torte Using a flat
blade, mix the almond paste and powdered sugar,
then gradually add in the yolks. Sift the flour
and cocoa, and add them to the mixture. Whisk the
egg whites and stiffen with the fine sugar, and
then incorporate into the first mixture. Mix in
the melted butter with the pralines. Add the
pecans and pine nuts. Spread mixture on a sprayed
half-sheet pan and bake at 350 degrees F for 15
minutes (you want a soft brownie-like texture).
Let cool to room temperature for one hour. Line
twelve 3-inch ring molds with acetate paper on a
half-sheet pan.
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Visit Healthy Foods Recipes For the pear
chocolate mousse, heat the 1 1/4 cups of cream,
infuse the vanilla beans into it, and strain
through a chinois. Caramelize the sugar with the
water. When it is a deep golden color, dilute it
with the hot cream. Re-cool to 120 degrees F and
then pour onto the chopped chocolate. Mix well to
obtain a smooth, homogeneous mixture. Soften and
melt the gelatin. Mix with the brandy before
adding to the mixture. Cool to 75 degrees F, then
add the whipped cream. Place the mousse in a
piping bag and fill up the ring molds.