This decandent dessert is a popular choice for diners at Bridges Restaurant.  Now their Executive Chef, Dino Gazzola, has agreed to share this recipe with Art Glass enthusiasts.

 

With its subtle yet rich chocolate texture, crunchy graham crust and colourful sauces, it is sure to be an inspiring dessert for your next gathering.

 

Served in Art Glass Dessert bowl #102 on Platter #215.  Sauces are in Mini dish #103

 

Torte Milano

 

Ingredients:

 

Mascarpone Cream

2 egg yolks

20 grams sugar

65 grams mascarpone

1 leaf gelatin

15 ml amaretto

125 ml whipping cream

 

Dark Chocolate Mousse

300 grams dark chocolate

150 ml whipping cream

 

Milk Chocolate Mousse

300 g milk chocolate

150 ml whipping chream

 

Graham Crust

500 ml graham crumbs

125 grams melted butter

 

Chocolate Glaze

500 grams dark chocolate chopped

250 ml whipping cream

 

Assembly:

Mascarpone Cream

Whip yolks and sugar until pale and fluffy.  Fold in mascarpone and mix until smooth.  Soften gelatin in cold water and dissolve it in the amaretto over a double boiler. Fold stiffly whipped cream into the mascarpone mixture.  Fold in gelatine and amaretto. Chill until set.

 

Crust:

Mix graham crumbs and melted butter well and press into the bottom of a 9 inch springform pan that has been greased and lined on the sides and bottom with parchment paper.  Bake at 350 degrees for 10 minutes and cool.

 

Chocolate Mousse:

Melt the dark chocolate and milk chocolate in separate bowls over a double boiler. Remove from heat. Whisk in softly whipped cream until smooth and evenly blended.

 

Chocolate Glaze:

Bring whipping cream to a boil and add to chopped chocolate.

 

Put it all together:

Scrape dark chocolate mousse into the cooled graham crust and then add the milk chocolate mousse on top. Level it off and put the mascarpone mousse into a piping bag with a 15 mm round tip.  Stick the tip into the chocolate mousse and pipe the mascarpone cream in concentric circles. Smooth the top, freeze.

 

When torte is frozen, unmould and put on a 9 inch cake board.  Place on a wire rack and pour the glaze evenly over to cover the top and sides. Refrigerate until glaze has set and cut with a sharp hot knife.

 

Keeps well in the fridge for a few days.