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Flourless Chocolate Torte

Ingredients

Raspberry Namelaka

Yield: 1½ quarts
510 grams 35% white chocolate
200 grams whole milk
100 grams ANDROS Professional Raspberry Fruit Fillings
15 grams glucose syrup
3 silver gelatin sheets, bloomed
595 grams heavy cream

Lavender-Chocolate Mousse

Yield: 24 servings
600 grams heavy cream
350 grams melted 40% milk chocolate
125 grams whole milk
1 tablespoon lavender flowers
11 grams silver gelatin sheets, bloomed

Chocolate Mirror Glaze

Yield: 2 quarts
226 grams 55% dark chocolate
1 kilogram granulated sugar
308 grams cocoa powder
308 grams crème fraîche
50 grams silver gelatin sheets, bloomed

Flourless Chocolate Torte

Yield: ¼ sheet tray
175 grams 64% dark chocolate
88 grams butter
175 grams granulated sugar
3 eggs
1 egg yolk
¼ teaspoon vanilla extract
Kosher salt

Black Cocoa Shortbread

Yield: 20 servings
300 grams pastry flour
38 grams almond flour
38 grams black cocoa powder
90 grams powdered sugar
¼ teaspoon kosher salt
188 grams cold butter, cubed
1 egg
1 egg yolk

Chocolate Garnish

Tempered 55% dark chocolate

To Assemble and Serve

Yield: 20 servings
2 cups Andros Professional raspberry fruit fillings
Edible flowers

Instructions

For the Raspberry Namelaka

Over a double boiler, melt chocolate. In a saucepan pot over medium-high heat, bring milk, Andros Professional raspberry filling, and glucose to a boil. Whisk in bloomed gelatin. Strain over the melted white chocolate and whisk to combine. Slowly whisk in heavy cream until mixture is fully emulsified. Transfer to a piping bag with a saint-honoré tip and refrigerate overnight.

For the Lavender-Chocolate Mousse

In a double boiler, melt chocolate. Keep warm. In a bowl of a stand mixer fitted with a whisk attachment, whip 475 grams cream until medium peaks form. Set aside. Place melted chocolate in a metal mixing bowl and set aside. In a pot over medium-high heat, bring milk, remaining 125 grams cream, and lavender to a boil. Whisk in gelatin. Strain and whisk into the melted chocolate. Let cool to 100°F. Once cooled, fold in whipped cream. Transfer mixture to piping bags and fill 4-inch by 1-inch rectangle silicone molds halfway up. Freeze, reserving remaining mousse separately.

For the Chocolate Mirror Glaze

Place chocolate in a metal mixing bowl and set aside. In a saucepan over medium heat, bring sugar, cocoa powder, crème fraîche, and 535 grams water to a boil. Whisk in bloomed gelatin. Strain through a chinois, then pour over chocolate. Whisk mixture until chocolate is melted and fully emulsified. Let cool to 90°F. Transfer to an airtight container and refrigerate.

For the Flourless Chocolate Torte

Heat oven to 325°F. Over a double boiler, melt chocolate and butter. In a separate bowl, whisk together sugar, eggs, egg yolk, and vanilla. Season with salt. Slowly incorporate melted chocolate until mixture is fully emulsified. Transfer to a silicone-line quarter sheet tray and bake 15 minutes, or until set.

For the Black Cocoa Shortbread

In the bowl of a stand mixer fitted with a paddle attachment, combine flours, cocoa powder, sugar, salt, and butter. Mix until a crumbly dough is formed. Add the egg and egg yolk. Mix to combine. Wrap dough in plastic wrap and refrigerate overnight. The next day, heat oven to 325°F. On a floured work surface, roll dough out until 5-millimeters thick. Cut into desired shape. Transfer to a silicone-lined sheet tray and bake 10 minutes. Cut into desired shape and reserve.

For the Chocolate Garnish:

On a work surface, spread melted chocolate onto a 4-by-2½-inch acetate sheet. Place sheet inside of a 3-inch pipe. Refrigerate until set. Once set, carefully remove acetate from chocolate. Using a blow torch, carefully create holes, or create desired design. Set aside

To Assemble and Serve

Place Flourless Chocolate Torte on silicone-lined sheet tray. Spread Andros Professional Raspberry Filling over top in an even layer. Freeze 4 hours. Once frozen, cut into 4-inch by ½-inch rectangles. Place Flourless Chocolate Torte into silicone molds with Lavender-Chocolate Mousse, fruit-filling-side-down. Using an offset spatula, spread additional Lavender-Chocolate Mousse over top in an even layer. Freeze overnight. The next day, transfer Chocolate Mirror Glaze to a pot over low heat. Remove 1 frozen Lavender-Chocolate Mousse from old and top with Chocolate Mirror Glaze. Place 1 piece Black Cocoa Shortbread in the center of a serving plate. Top with glazed Lavender-Chocolate Mousse. Pipe raspberry Namelaka over top and 1 Chocolate Garnish to encase the pastry. Garnish with edible flowers.

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ANDROS PROFESSIONAL GUEST CHEF

A CREATION OF

Pastry Chef Robert Gonzalez

"This dessert takes the classic chocolate and raspberry pairing to a whole new level. Inspired by my love for French pâtisserie, I used French lavender, French chocolate, and Andros Professional Raspberry Fruit Fillings to make a dessert that embodies the elegance and sophistication of French desserts. The raspberry filling brings a spring-like brightness to the sweet notes of the milk chocolate, the floral notes of the lavender, and the airiness of the mousse. Every element reflects my passion for creating unforgettable culinary experiences."