Step 1Chocolate Jaconde sponge base. Set oven at 180°C.
Step 2Sieve flour, cocoa powder and almonds onto a sheet of parchment paper. Melt the butter and reserve.
Step 3Warm the eggs and icing sugar then whisk to ribbon stage.
Step 4Whisk the egg white and caster sugar to make a meringue, then gently fold this into the egg and icing sugar mixture.
Step 5Gently fold the flour/almond mixture into the wet ingredients.
Step 6Mix a small amount of this mixture into the melted butter then fold that back into the total mixture.
Step 7Spread this sponge onto a slip mat/silicone lined baking sheet and bake for 6 mins.
Step 8When cooked, turn out onto a sugared sheet of parchment, cover with a clean damp cloth and replace the baking tray.
Step 9When cooled, remove the tray, the cloth and the silicone mat.
Step 10Cut into circles (or whichever shape you are making) to ack as the base for your torte.
Step 11Chocolate truffle mix. Melt choc with glucose over a bain marie and cool.
Step 12Fold in whipped cream putting in ½ first to loosen, then add the rest.
Step 13Orange chocolate glaze. Soak gelatine in cold water to soften and squeeze out.
Step 14Dissolve caster sugar in the water then boil for 2 mins. to make a syrup.
Step 15Add cocoa powder and cream to syrup, bring to a boil then simmer for 5 mins.
Step 16Add gelatine and concentrate to this mix, stir well then pass and cool ready to coat the tortes.
Step 17Salted caramel. To make the salted caramel, Place the cream and butter in a small saucepan over medium heat and bring to the boil. Remove from the heat and set aside.
Step 18Place the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved. Place a sugar thermometer in the pan increase the heat to high. Bring to the boil and cook for 10–12 minutes, without stirring, or until the temperature reaches 150°C and the mixture is a deep caramel colour. Remove from the heat and working quickly, add the salt and cream and butter mixture and whisk to combine. Return to the heat and cook for a further 2 minutes or until thickened slightly.
Step 19Blood orange curd. Combine orange juice, sugar & eggs – whisk constantly in a bain marie to reach 85°C.
Step 20Add gelatine (which has been pre-soaked in cold water and squeezed out).
Step 21Stir in butter (must be very soft).
Step 22Cool at room temp & refrigerate.
Step 23Popcorn espuma. Whisk egg yolks and sugar.
Step 24Infuse cream, popcorn, blitz, pass onto egg/sugar mix.
Step 25Cook out till coats back of spoon.
Step 262 charges in espuma gun.
Step 27Keep warm, approx. 55°C- 65°C.
- 55 g cocoa powder
- 10 g plain flour
- 40 g ground almonds
- 10 g melted butter
- 70 g icing sugar
- 60 g egg white
- 157 g caster sugar
- 100 g Country Range chocolate
- 1/2 tbsp glucose
- 210 g whipped cream
- 1 splash vanilla
- 10 g nibbled almonds
- 10 g gelatine
- 150 ml water
- 335 ml cream
- 1/2 tsp orange concentrate
- 60 g unsalted butter
- 80 g white sugar
- 1/4 tsp Irish sea salt flakes
- 25 g blood orange juice
- 25 g egg
- 1 sheet gelatine
- 3 egg yolks
- 1 bag of popcorn
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