Page 603 - YC Cooking School

Medium-sized saucepan
Knife
Chopping board
Whisk
Spatula
Baking tin

What to do:

1. Preheat the oven to 140°C.
2. Grease 6 (9cm x 4cm) stainless-steel rings with bases or a springform cake tin (15cm x

4cm) and set aside.
3. In the bowl of an electric mixer, combine the eggs with the castor sugar and whisk on
full speed with a whisk attachment for 2 minutes, creating a light fluffy mixture called
‘sabayon’.
4. In a medium-sized saucepan, bring the water and sugar to the boil.
5. Remove from the heat and add the butter and chopped chocolate to the saucepan,
mixing with a whisk until a smooth thick chocolate paste is created. Note: Make sure
that no chocolate lumps remain.

6. Fold this chocolate mixture into the sabayon and mix with a whisk to form a smooth
even-toned batter.
7. Place the greased rings into a baking tin and divide the batter evenly between them.
8. Once the rings have been filled, pour hot water into the baking tin until it reaches
about half-way up the outside of the rings. Note: The water bath will prevent the
tortes from overcooking and curdling.
9. Bake for 20 minutes until a firm wobble has been achieved.
10. Once baked, allow the tortes to cool in the fridge completely and then un-mould by
running a paring knife around the edge of the ring.

To assemble

1. To finish, dust with icing sugar and add a dollop of Chantilly cream and your choice of
berries or nuts.

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