Royal Berry Torte
Used with permission from the cookbook
Cooking with Class
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Royal Berry Torte Makes One 8-inch cake – Serves 8
3 oz. sugar 85 g.
8 oz. couverture/chocolate coating 250 g.
3 sheets gelatin, soaked in water
2 tsp. rum 35 g.
2 pts., 1 oz. whipped cream (soft peaks, chilled) 650 ml.
Strawberry and Raspberry Mousse:
11 oz.pureed strawberries 400 g.
11 oz. pureed raspberries 350 g.
13 oz. sugar 400 g.
1 tsp. lemon juice 5 g.
8 sheets gelatin, soaked in water
1 pt., 3 oz. whipped cream (soft peeks, chilled) 400 g.
8 to 10 prepared profiterolles, depending on their size.
chocolate sponge cake
- For the Chocolate Mousse:
- Whip the eggs and sugar to a foam consistency
- Melt the chocolate, let cool slightly, then add to the egg and sugar foam
- Add the rum and gelatin and let cool even more. Fold in whipped cream
- For the Berry Mousse:
- Bring the pureed strawberries and raspberries, sugar and lemon juice to a boil
- Add the gelatin and let cool. Fold the whipped cream into the cooled fruit mixture
- Fill prepared profiteroles (choux paste) with the Strawberry and Raspberry Mousse and freeze. **These can be prepared in advance
- To assemble the torte:
- In advance, prepare a base of chocolate sponge cake using your favorite recipe and cut to fit inside a torte ring lined with an acetate strip.
- Place 8 to 10 Strawberry and Raspberry Mousse-filled profiteroles on the sponge base, leaving the outside edges free
- Fill to the top of the ring with chocolate mousse, leveling off the top. Freeze.
- Decorate the torte with chocolate ruffles and dust with cocoa powder and/or icing sugar.
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