David Camps had a chocolate attack and said that he knew if I had been there, I would have been able to help him get through it.
Here is a recipe that will take care of all chocolate attacks in the world.
What you will need to have in your home first, is the callebaut chocolate which you can buy at Superstore in the bulk bins. Just do it. Have some at home and then make sure you have the other ingredients. This is what you do the day before. Then the day of, follow this recipe, David Camps and you will think that I was there
VELVET TORTE4 cups chocolate cookie crumbs (Oreo-type)
5 T unsalted butter,
10 oz (280 g) semi-sweet chocolate, preferably Callebaut, finely chopped
1 ¼ C (300ml) whipping cream
1 large egg
1 egg yolk
Combine crumbs with the melted butter and press into a tart pan with a removable bottom. Cover sides and bottom of the pan. Bake at 350 for 5 min. Let cool. Makes one 11 in. tart shell.
Place chocolate in a heat proof bowl. Heat cream in a pot until almost boiling (look for bubbles on the edge of the pot). Immediately pour cream over the chocolate and let sit two minutes, then whisk gently to mix and to ensure that all the chocolate has melted. Lightly beat the egg and egg yolk then stir into the chocolate. Add to cooled tart shell. Bake at 350 for 15 min. Remove from oven – at this point the tart will not appear set or firm. It will set as it cools. Refrigerate to store, serve at room temperature.
NB: a 400 g box or Oreo cookie crumbs = 3 ½ C – this is enough for the shell. Still use 5 T of butter.
A tart pan with a removable bottom (NOT a spring form pan) is needed for this. But BEWARE how you handle the pan – the bottom is not secure. I use a small wooden board to transfer the pan to and from the oven.
To serve the tart push the bottom of the pan up and place the tart still on the bottom on a nice plate.
I usually beat the leftover whipping cream with a little vanilla and wee bit of sugar to dab on the top.
Superstore sells the Callebaut chocolate in nice small nuggets in the bulk section.
This tart will serve 10 – 12 people. It is very rich- serve very small wedges!
Arta I got this recipe from you probably close to 20 years ago. I have made it often and it was the recipe I would make (because it was so simple) whenever I had to make something for a work pot luck. At one workplace a fight broke out over the last piece! I have been told many times how wonderful it is and that "People just don't bake like that anymore" - I didn't tell that person how simple it was to do. FYI - left over torte will freeze very well. Yes, get your head around the idea that there can ever be any of this left over. But... if there is just one of you, make the torte then freeze pieces of it. Voila - chocolate magic from the freezer. I have made it with Callebaut milk chocolate, dark chocolate and even a mixture of both. All delicious. Ria
ReplyDeleteEvery well stocked pantry has a couple of pounds of milk chocolate and a couple of pounds of dark chocolate. Then if there isn't enough of one or the other you can do mixed. This was the same when we were making chocolates. I would dip some milk, some dark and some mixed (2 cups milk to 1 cup dark is the perfect proportions, unless you like something different, of course).
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