Chocolate Entertaining Dessert

White chocolate torta with melon and raw milk sorbet

Name: White chocolate torta with melon and raw milk sorbet
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 125g unsalted butter, chopped; 1/2 cup (110g) raw caster sugar (substitute caster sugar); 200g white chocolate, chopped; 5 eggs, separated; 1 tsp vanilla extract; 2 2/3 cups (270g) almond meal; Finely grated zest of 1/2 a lemon; 1 cup (120g) pure icing sugar, sifted; 2 3/4 tsp raw milk (we used Made By Cow); Thinly sliced peeled rockmelon wedges and baby mint leaves, to serve; 200g caster sugar; 200g liquid glucose; 3 cups (750ml) raw milk (we used Made By Cow)

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45m

White chocolate torta with melon and raw milk sorbet

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by delicious. team

delicious. team

Feb 21, 2018

A sweet ending to a weekend soiree.

125g unsalted butter, chopped
1/2 cup (110g) raw caster sugar (substitute caster sugar)
200g white chocolate, chopped
5 eggs, separated
1 tsp vanilla extract
2 2/3 cups (270g) almond meal
Finely grated zest of 1/2 a lemon
1 cup (120g) pure icing sugar, sifted
2 3/4 tsp raw milk (we used Made By Cow)
Thinly sliced peeled rockmelon wedges and baby mint leaves, to serve

Raw milk sorbet

200g caster sugar
200g liquid glucose
3 cups (750ml) raw milk (we used Made By Cow)
Finely grated zest of 1/2 a lemon

Method

1.

For the sorbet, combine sugar, glucose and 2 tbs water in a saucepan over high heat and cook, stirring constantly, for 3 minutes or until sugar is dissolved. Remove from heat, add milk and zest, and whisk until combined. Transfer to an ice cream machine and churn according to manufacturer’s instructions. Transfer to a 1L (4-cup) loaf pan, cover surface directly with baking paper, then cover with plastic wrap and freeze for 6 hours to overnight or until frozen.
2.

Preheat oven to 160°C. Grease base and side of a 22cm springform cake pan and line with baking paper.
3.

To make the torta, place butter, caster sugar and chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted. Stand for 10 minutes to cool slightly, then whisk in egg yolks and vanilla. In a separate bowl, with a clean whisk, whisk eggwhites to medium peaks. Fold almond meal, zest and eggwhite into chocolate mixture until just combined. Pour chocolate mixture into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean. Set aside to cool completely.
4.

Meanwhile, to make raw milk glaze, place icing sugar and milk in a bowl and stir until combined.
5.

Transfer torta to a serving plate and drizzle with glaze. Top with rockmelon and scatter over baby mint. Serve immediately with sorbet.