Chocolate, Orange & Salted Caramel Torte

Method

• 1

  Step 1

  Chocolate Jaconde sponge base. Set oven at 180°C.
• 2

  Step 2

  Sieve flour, cocoa powder and almonds onto a sheet of parchment paper. Melt the butter and reserve.
• 3

  Step 3

  Warm the eggs and icing sugar then whisk to ribbon stage.
  
• 4

  Step 4

  Whisk the egg white and caster sugar to make a meringue, then gently fold this into the egg and icing sugar mixture.
  
• 5

  Step 5

  Gently fold the flour/almond mixture into the wet ingredients.
  
• 6

  Step 6

  Mix a small amount of this mixture into the melted butter then fold that back into the total mixture.
  
• 7

  Step 7

  Spread this sponge onto a slip mat/silicone lined baking sheet and bake for 6 mins.
  
• 8

  Step 8

  When cooked, turn out onto a sugared sheet of parchment, cover with a clean damp cloth and replace the baking tray.
  
• 9

  Step 9

  When cooled, remove the tray, the cloth and the silicone mat.
  
• 10

  Step 10

  Cut into circles (or whichever shape you are making) to ack as the base for your torte.
  
• 11

  Step 11

  Chocolate truffle mix. Melt choc with glucose over a bain marie and cool.
  
• 12

  Step 12

  Fold in whipped cream putting in ½ first to loosen, then add the rest.
  
• 13

  Step 13

  Orange chocolate glaze. Soak gelatine in cold water to soften and squeeze out.
  
• 14

  Step 14

  Dissolve caster sugar in the water then boil for 2 mins. to make a syrup.
  
• 15

  Step 15

  Add cocoa powder and cream to syrup, bring to a boil then simmer for 5 mins.
  
• 16

  Step 16

  Add gelatine and concentrate to this mix, stir well then pass and cool ready to coat the tortes.
  
• 17

  Step 17

  Salted 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.
  
• 18

  Step 18

  Place 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.
  
• 19

  Step 19

  Blood orange curd. Combine orange juice, sugar & eggs – whisk constantly in a bain marie to reach 85°C.
  
• 20

  Step 20

  Add gelatine (which has been pre-soaked in cold water and squeezed out).
  
• 21

  Step 21

  Stir in butter (must be very soft).
  
• 22

  Step 22

  Cool at room temp & refrigerate.
  
• 23

  Step 23

  Popcorn espuma. Whisk egg yolks and sugar.
  
• 24

  Step 24

  Infuse cream, popcorn, blitz, pass onto egg/sugar mix.
  
• 25

  Step 25

  Cook out till coats back of spoon.
  
• 26

  Step 26

  2 charges in espuma gun.
  
• 27

  Step 27

  Keep warm, approx. 55°C- 65°C.