“This is my dish for ending the cold early dark days and the beginning of the longer warmer days. The chocolate is symbolic of the dark cool days, and the berries are of the lighter and fresh days, so I can say goodbye to winter and hello to spring.”—Sydney Meers, chef/owner, Stove the Restaurant, Portsmouth.
The components of this dish are chocolate cake, white chocolate-strawberry ganache and a dark chocolate tart placed on top of cake, then coated with same ganache once again, and sitting on a strawberry sauce.
10 oz. 70% chocolate, chopped
8 oz. butter
12 oz. heavy cream
3 oz. strawberry puree, strained
3 oz. sugar
4 oz. ground nuts with 2 oz. cake flour
6 oz. cake flour
2 tsp. baking soda
Melt chocolate, butter, heavy cream and strawberry puree in microwave and blend. Set aside to cool
Beat eggs and sugar until creamy, light and fluffy, about 5 minutes.
Mix together baking powder and baking sold and sift.
Fold the chocolate and strawberry mixture into eggs and then add the dry ingredients. Don’t over-mix.
Pour into a prepared baking pan. Bake at 350° for 18 minutes.
Let cool completely.
Dark Chocolate Tart
4 oz. unsalted butter
2 oz. white sugar
1 ½ cups of all purpose flour
Cream together butter and sugar.
Add flour all at once and slowly work into dough. If using a mixer, set on lowest speed until dough comes together.
Pat dough on bottom of pan until bottom is covered and no thicker than ¼ inch. Set aside.
3 oz. 75% chocolate
3 oz. 55% chocolate
4 oz. butter
8 oz. heavy cream
½ oz. sweet whiskey
3 large eggs
4 oz. sugar
Melt both chocolates, butter, heavy cream and whiskey in a microwave and whisk until smooth.
Whisk eggs with a rubber spatula until creamy. Add sugar and whisk more.
Add chocolate mixture to egg and sugar mixture and stir until blended; don’t over-mix.
Pour into pan over dough and bake for 18 minutes at 325°.
Remove and cool to set.
White Chocolate Strawberry Ganache Coating
12 oz. white chocolate (a good grade like El Rey or Cacao Berry)
6 large strawberries, pureed
2 oz. heavy cream
1 lemon, zest and juiced
Place ingredients in a glass bowl and microwave for approximately 1 minute.
Stir and microwave more if needed until smooth. The mixture should be the consistence of buttercream. If needed, add 3 more ounces of white chocolate, melt and stir again, to achieve the accurate consistency.
Place chocolate cake on a wire rack and coat with the white chocolate strawberry coating.
Refrigerate for 30 minutes to set chocolate.
Place the dark chocolate tart on top of the chocolate cake and pour coating over. Refrigerate for 30 minutes. Remove and coat one final time. Let set until ready to use.
Once all coatings and layers are assembled, place 8–10 perfect strawberries on top, full or slightly fanned.
Slice and enjoy!
Here's another torte recipe you'll love: a Nutcracker Opera Torte from Chef Rhys Lewis of The Williamsburg Lodge in Colonial Williamsburg.