Wednesday, 9 November 2016

Panettone Chocolate Torte: The Christmas Pudding alternative by Brett Pistorius.

Makes a 10 inch round family sized cake ring, or 11 individual 70mm x3.5mm desserts ring portions.


500g Panettone
150g Ground almonds
165g Unsalted Butter
150g Caster sugar
400g Dark chocolate
4 eggs
1 vanilla pod
200g Mascarpone cream cheese
150g Seville orange marmalade
25g Flaked almonds


-Turn the whole panettone into fine bread crumbs, then add the ground almonds and set aside in a large bowl.
-Into a medium saucepan, add the unsalted butter and place over a medium low heat to completely melt it. Once the butter has all melted you must add the dark chocolate and melt it into the butter.
-In a bowl add the eggs and sugar; with the scrapings of the inside of the vanilla pod then whisk it all together to create a smooth vanilla wet mixture.
-Add the mascarpone cream cheese to the wet egg and vanilla mixture, whisk this smooth again.
-Add the melted chocolate and butter mix from the sauce pan to the wet mix, and stir this through.
-Pour the wet mixture into the bowl with the crumbed panettone and almonds, then using a spatula, fold the whole mixture together until a paste is formed.
-Separate the mixture into piping bags and set aside.
-Grease the cake or dessert rings with butter/one spray baking oil.
-Fill the rings with even amounts; the dessert rings will be full to the top.
-Level the mixtures flat, then sprinkle the flaked almonds over the top
-Add the uncooked torte mix to the oven and bake at 165 deg C.
-The family sized portion will take about 35 minutes to cook, and the individuals 14 minutes
-Once the puddings are done, there should be a temperature reading of 87 deg C, this will allow for reheating at a later time or for service.
-To add a little extra fruity citrus hit, I use the Seville orange marmalade let down with a little water and heated up, to glaze the torte and let it shine.
-To serve, I would recommend it warm. It’s perfect to heat up in a microwave, and brilliant if served with ice cream made with cream liquor such like Ammarula even Baileys.

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The Pastry king was started in 2009 when I wanted to showcase my skills, & a personal résumé portfolio. The credit crunch really resulted in founding a business, The Pastry King, the name became about, because of circumstances during the time. It was when deciding on this very blogging handle; did I think of one particular pastry chef, the person I most admired & wanted to learn from. To me, he is a Pastry King – so it was from there it came really. The Pastry King grew, people showed they wanted a bespoke service even in a credit crunch. The early days I made chocolates, & cakes. I involved myself in consultancy roles and training jobs. I helped businesses developed recipes and so much more. At one time I was developing my range of chocolate spreads, & award winning truffle selection, packaged to be shelf ready for retailers to sell from their store shelves. Several years back I decided to close up shop, really due to a job vacancy I took post of. One, which I could not & therefore did not refuse. Over the past few years, I have really enjoyed to still be doing what I love doing, & since become a father to one lovely little boy. I consider myself to be very lucky.