Ingredients Jump to Instructions ↓

  1. 1 piece Tort Wafers

  2. 7 ozs melted chocolate

  3. 6 egg yolks

  4. 1 1/2 cups of cream

  5. 8 oz butter

  6. 1 1/2 cups sugar

  7. 7 ozs ground roasted hazelnuts For glaze

  8. 2 1/2 sticks unsalted butter

  9. 10 oz fine-quality semisweet chocolate, finely chopped

  10. 3 tablespoons light corn syrup

  11. 1 lb prawns- peel and devein

  12. 4 cups prawn stock(made from the shells)

  13. 1 packet Tom yam paste

  14. 2 tbsp lime juice

  15. 1 tbsp fish sauce Fried garlic, spring onions and coriander for garnishing Marinate:

  16. 1 tbsp rice wine

  17. 1/2 tsp salt

  18. 1 tsp sugar Cake

  19. 3/4 cup (1 1/2 sticks) unsalted butter

  20. 1/2 cup all purpose flour

  21. 1/4 cup unsweetened cocoa powder

  22. 1/8 teaspoon salt

  23. 6 large egg whites, room temperature

  24. 3/4 cup sugar

  25. 1 tablespoon light corn syrup

  26. 1 teaspoon vanilla extract

  27. 1 cup finely ground blanched almonds (about 4 ounces)

  28. 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate Ganache

  29. 6 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

  30. 3/4 cup heavy whipping cream/unsweetened coconut milk

  31. 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

  32. 1/4 cup apricot jam

  33. 1 cup sliced almonds, toasted (i used Godiva Chocolates)

Instructions Jump to Ingredients ↑

  1. Cut Tort Wafers into 9 inch square. Mix and stir, sugar, egg yolks and cream over very low heat until foamy. Add in butter, melted chocolate and ground hazelnuts. Mix thoroughly. Fill Tort Waters in layers, press lightly and chill. Ice the torte with the glaze Serves Read More... Marinate prawns with salt, sugar and rice wine for at least 15 minutes. Bring the prawn stock to the boil and add in the tom yam paste and stir to combine. Add in prawns and as soon as prawns turn pink, add in the lime juice and fish sauce. Serve hot with garnishes. Serves Read More... For cake: Preheat oven to 350°F convention or 325 f convection. Butterthree 9-inch round cake pans with 1 1/2-inch-high sides. Line bottoms with parchment or waxed paper round. Melt 3/4 cup butter in medium saucepan over medium heat. Cook until light brown, swirling pan occasionally, about 5 minutes. Cool. Meanwhile, sift flour, cocoa, and salt into medium bowl. Whisk egg whites in large bowl until foamy, then add sugar; whisk at medium speed. Whisk in corn syrup and vanilla and continure to whisk until soft peak. Add flour mixture; whisk just to blend. Add ground almonds; whisk just to blend. Using whisk, put in some of the batter above and fold in browned butter, then chopped chocolate. Add this to all the batter and fold in to blend. Divide batter between prepared pans, smoothing tops. Bake cakes until firm to touch and tester inserted into center comes out clean, about 18 - 20 minutes. (i used convection and cake was ready in 15 minutes) Cool cakes on rack 5 minutes. Invert cakes onto rack; peel off paper. Cool completely. For chocolate ganache: Place chocolate in small metal bowl. Bring cream to boil in small saucepan. Pour cream over chocolate; whisk until smooth. Add butter, 1 piece at a time, gently whisking to blend between additions, adding as little air as possible. Transfer 2/3 cup ganache to heatproof 1-cup measure with spout. Place bowl with remaining ganache over bowl of ice water. Stir until semi-firm and thick enough to spread. Set aside for filling. Line rimmed baking sheet with foil. Place rack on sheet. Place 1 cake, flat side down, on rack. Strain apricot jam into small skillet; bring to boil. Spoon warm jam over cake, spreading evenly almost to edge. Let cool 5 minutes. Drop filling by teaspoonfuls all over cake, then spread in even layer. Place second cake atop filling, bottom side up. If glaze is too firm to pour, rewarm in microwave at low power in 15-second increments until pourable. Pour over cake, allowing glaze to drip down sides and using offset spatula to spread glaze evenly over sides of cake. Chill cake 2 hours. Do ahead Can be made 2 days ahead. Cover with cake dome; keep chilled. Arrange sliced almonds/chocolates atop cake. Serves Read More...


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