Page 49 - foodservice magazine September 2018

RECIPE
49
C H O C O L A T E C O O K I E
90 g dark chocolate
25 g butter
25 g plain flour
1/8 tsp baking powder
5 g cocoa
Pinch of salt
1egg
125 g caster sugar
65 g milk chocolate, broken into small chips
METHOD Beginbymakingthedarkchocolate cookie.Meltthebutteranddarkchocolatetogetherin steel bowl over a pot of hot water. Cream the egg and 125 grams of sugar in a mixer using the whisk attachment. Pour the melted chocolate into the mixer with the creamed sugar and egg, and whisk to combine. Add the flour, salt, cocoa and baking powder to the mixer, and combine well. Add the milk chocolate chips, whisking again to combine before transfering to a larger bowl.
To make the soft meringue, whisk the egg whites and sugar in a clean mixer bowl, until smooth and aerated. Using a spatula, fold half the meringue through the chocolate cookie mix, followed by the other half of the meringue. Using a tablespoon, dollop round blobs onto lined baking trays and bake at 180°C for 7 minutes. Allow to cool for a few minutes, then press the cookies flat with another baking tray on top. Let them cool another few minutes, then with a ring cut them into round shapes slightly smaller than the moulds you intend to use to assemble the final torta. Freeze until needed, keeping the off-cuts in the freezer also, to crumble later for a garnish on the final dish.
flatandfreezethemouldsonalinedtrayfor3hours. Bring the glaze to just above room temperature, or until the glaze is liquid but still thick enough to stick to the torta. Place in a jug. Remove the tortas from the moulds and place them on a cooling rack in a tray and glaze with chocolate, lightly tapping the tray on the bench to thin the glaze to a perfect shape. Place in the fridge until no longer frozen through. Serve garnished with frozen cookie crumb.
SOFT MERINGUE
20 g egg whites 40 g sugar
T O
A S S E M B L E Foreachtorta,placeadacquoise disc in the bottom of the mould. Using the piping bag, cover the dacquoise with dulce de leche cream. Gently press a chocolate cookie half-submerged into the centre of the cream and cover with more dulce de leche cream. Repeat two more layers of cookies and cream (3 cookies in total, or until nearing the top of the mood) and fill to the top of the mould with the cream. Use a spatula to smooth the tops perfectly
Ollie Gould is the head chef of Melbourne’s Palermo.
PHOTOGRAPHY: KRISTOFFER PAULSEN