Double Nut & Chocolate Torte with Cherry Ripple Sorbet
A match made in foodie heaven...
This month, we celebrate the arrival of fresh cherries in-store – a wonderful treat at this time of year, with several varieties grown on local farms. Cherries and dark chocolate are a classic combination, so this double nut and dark chocolate torte served with cherry ripple ice cream is a match made in heaven. The ripple gives a more intense cherry taste and looks really striking! The sorbet is not complicated to make (you do not need an ice cream maker), but it will need at least 4hrs to chill. The sorbet cleanses the palate and cuts through the richness of the chocolate – perfect for dessert with a glass of Sweet Saint Rose (available in our Wine & Spirits Store) or to enjoy in the sun on a family picnic.
- For the sorbet:
- 600g fresh Kentish cherries
- 175ml water
- 75g caster sugar
- 1tsp lemon juice
- 1 heaped tsp marscapone
- For the torte:
- 150g blanched almonds
- 150g shelled walnuts
- 300g good quality dark chocolate (70% cocoa)
- 1 heaped tsp cocoa powder
- 6 large free-range eggs
- 100g caster sugar
- 250g unsalted butter
- Pinch of salt
- Start by making the sorbet. Stem the cherries then cut in half removing the stone inside. Place the cherries into a pan with the caster sugar and water.
- Bring the pan to the boil and simmer for 10-12 minutes. Then take off the heat and allow to cool for 5 minutes.
- Puree the cherry mixture in a food processor and put through a sieve into a bowl. Take a third of the mixture and put back in the pan and bring back to boil and simmer until half the liquid has evaporated. 5-8 mins approx.
- With the remaining cherry mixture in the bowl allow to cool to room temperature. Then add your squeeze of lemon and whisk in your mascarpone.
- Place this mixture into a freezer for at least 3 hrs or until nearly set, forking the sorbet every hour to break down ice crystals.
- When the sorbet is almost set, drizzle your remaining cherry mixture into the sorbet to create a ripple effect. Used a cocktail stick or knife to help make a pattern.
- Now move on to the torte. Preheat the oven to 190°C or 170°C fan assisted. Line your cake tin with Greaseproof paper, butter and flour. Separate your eggs, keeping both yolks and whites.
- In a food processor blitz your nuts until fine. Add your chocolate and cocoa to the processor and whizz together for approximately 30 seconds until ground. Place the mixture into a separate bowl.
- In the food processor, add your butter & sugar and blend to a pale and fluffy consistency. Add your egg yolks one at a time to the processor, blending into your butter and sugar mixture. Mix this into your nuts and chocolate.
- In a food mixer (or by hand), whisk your egg whites with a pinch of salt until you have firm peaks.
- Fold the egg whites into your cake mixture until it is combined.
- Pour your mixture into your cake tin and cook for about one hour or until a skewer can be inserted & removed dry.
- Serve the torte and sorbet with a dusting of icing sugar and fresh cherries.