Liana’s Decadent Torte
I recommend making this the day before you serve it. The flavours mature over night and enhance the overall decadence of this dessert.
Meringue:
4 egg whites
1 ¼ cup caster sugar
½ tsp vanilla
1 tsp white vinegar
2/3 cup ground pecans (or walnuts)
Preheat the oven to 325F. Line two cookie sheets with parchment paper. Draw two 10” circles on the parchment paper and flip the paper over so you can still see the circles. Put the egg whites in a large bowl and beat until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, as you continue to beat the egg whites. When all the sugar has been incorporated, beat in the vinegar and vanilla. Gently fold in the ground pecans. Divide the mixture into two equal parts and spread them on the cookie sheets inside the circles on the parchment paper. Each meringue disc will be 10” in diameter and about ½ inch high. Smooth them out as much as is possible. Bake in the 350F oven for 40 minutes. Turn off the heat and leave the meringues in the oven for another 90 minutes. Afterward, remove them to a wire rack to cool completely. Gently peel off the parchment paper and leave to cool.
Raspberry Chocolate Ganache
3 Tbsp golden syrup (corn syrup)
12 oz Belgian chocolate (milk or dark)
6 oz heavy cream
½ tsp vanilla
3 Tbsp Framboise (fortified raspberry wine or liqueur) optional – use raspberry syrup to avoid the alcohol*
Break the chocolate up into small pieces and set aside in a metal or glass bowl. In a small saucepan, bring the cream and golden syrup almost to the boiling point, stirring constantly. Remove it from the heat as it approaches the boil. Pour it over the chocolate bits and let sit for a minute. Gently whisk the mixture to melt the chocolate. When you have a velvety, rich mixture slowly incorporate the vanilla and Framboise. Cover and set aside in the refrigerator.
Pecan Decorations
12 pecan halves
1 cup of Belgian chocolate
Set the pecans on a piece of parchment paper on a small tray. Using a double boiler, melt the chocolate. Take a small spoon and drizzle the chocolate across the pecans in wavy lines. Make some additional wavy lines on the parchment paper. Put the tray in the refrigerator or freezer until the chocolate has hardened.
Filling
2 cups of whipping cream (heavy cream)
6 tsp sugar
3 Tbsp Framboise*
In a cold bowl, whip the cream until soft peaks begin to form. Add the sugar one spoonful at a time. Drizzle in the Framboise. The whipped cream mixture should be firm, but not over beaten.
½ pint fresh raspberries
To assemble the torte, place the first pecan meringue bumpy side down on the serving plate. Spread the chocolate ganache over the entire layer on the top. Cover the chocolate ganache with a thick layer of whipped cream. Scatter some of the fresh raspberries on top of the whipped cream layer. Place the second pecan meringue, bumpy side down, on top of the whipped cream and raspberries. Spread another layer of chocolate evenly over the topof this meringue layer. Make a ring of whipped cream around the outside of the torte. Add a dollop in the middle. Decorate the top with the chocolate pecan treats and the remaining fresh raspberries. Use toothpicks to hold plastic wrap above the torte. Gently wrap the torte in plastic wrap and store in the refrigerator overnight.
Serve cold.
Tags: Celiac Disease, choclolate, dessert, food allergies, food intolerances, food sensitivities, gluten free, grain free, Liana Brittain, pecan, raspberry, torte, wheat free