CHOCOLATE BLACKBERRY TORTE RECIPE | DRISCOLL'S
Chocolate, butter, eggs, and fresh blackberries—that’s pretty much all it takes to make this dessert that’s worthy of a five-star restaurant. It happens to be gluten free, but with its silky texture and deep chocolate flavor, no one will be the wiser!
Provided by DRISCOLLS.COM
Prep Time 30 minutes
Cook Time 60 minutes
Yield 8 – 10
Number Of Ingredients 22
Nutrition Facts : Calories 0, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 mg, SodiumContent 0 mg, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, ProteinContent 0 g
MINI DARK CHOCOLATE, BLACKBERRY & BAY PAVLOVAS RECIPE ...
Go blackberry picking in the height of summer and treat yourself to these dark chocolate, blackberry and bay pavlovas. They make a stunning seasonal dessert
Provided by Rosie Birkett
Categories Dessert
Total Time 1 hours 35 minutes
Prep Time 25 minutes
Cook Time 1 hours 10 minutes
Yield Makes 8-10
Number Of Ingredients 10
Steps:
- To make the meringue, melt the chocolate in a heatproof bowl over a pan of simmering water, or in quick bursts in the microwave. Allow to cool. Mix together the sugar, cream of tartar and cornflour.
- Put the egg whites in a stand mixer or a metal or ceramic bowl. Using an electric whisk, whisk on a low-medium speed for a few mins until stiff peaks form, then slowly start to add in the sugar mixture, 1½ tbsp at a time, whisking between each addition until the sugar has dissolved and is well incorporated into the meringue. Once you have a thick, glossy meringue that holds its shape on the whisk, pour over the melted chocolate and swirl it in so you have a rippled meringue – avoid overmixing to retain the swirl effect.
- Heat the oven to 120C/100C fan/gas ½ and use a little of the meringue mix from the whisk to stick some baking parchment to two baking sheets, then dollop on little mounds of meringue, or, if you prefer, make a nest shape by flattening the meringue down with the back of a spoon. Bake the meringues for 1 hr 10 mins until crisp and pulling away from the parchment. Leave to sit in the oven until completely cool.
- Meanwhile, weigh out 150g of the blackberries and put in a non-reactive pan (such as stainless steel) with the sugar and bay leaves. Cook over a gentle heat for a few mins, stirring so that the blackberries start to break down into a loose compote and release their juice. Leave the mixture to cool, then stir through the remaining blackberries. Set aside.
- Whip the cream until soft peaks form, then fold through the natural yogurt. Swirl through a couple of spoonfuls of the blackberry and bay juices so you have a ripple effect. Add a spoonful of the cream mixture to each meringue and spoon over the blackberries and their juices. Discard the bay leaves. Best eaten on the day of baking.
Nutrition Facts : Calories 324 calories, FatContent 19 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium
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