Makes a 10 inch round family sized cake ring, or 11 individual 70mm x3.5mm desserts ring portions.
150g Ground almonds
165g Unsalted Butter
150g Caster sugar
400g Dark chocolate
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.