JACQUES TORRES' CHOCOLATE TART
Make and share this Jacques Torres' Chocolate Tart recipe from Food.com.
Provided by 2atdiemer
Categories Tarts
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Heat heavy cream and honey in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbled begin to form.
- Place chopped chocolate in a medium-sized mixing bowl.
- Add half the hot cream to chocolate, let mixture stand for about 30 seconds undisturbed, then stir lightly to combine. Repeat with remaining cream, then stir the resulting ganache gently until all chocolate has melted and mixture is smooth. Add butter, and whisk until well blended.
- Fill shell with ganache, transfer to a baking sheet, and refrigerate until filling is set (about 1 1/2 hours). When ready, remove tart from refrigerator, and serve.
Nutrition Facts : Calories 423.4, Fat 36.6, SaturatedFat 19, Cholesterol 84.9, Sodium 179.6, Carbohydrate 22.6, Fiber 0.5, Sugar 7.3, Protein 2.9
JACQUES TORRES'S CHOCOLATE BOWLS
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
- To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.
EASY CHOCOLATE CAKE - JACQUES TORRES
Make and share this Easy Chocolate Cake - Jacques Torres recipe from Food.com.
Provided by swissms
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Tightly wrap outside of 10-inch diameter springform pan with 3 sheets of heavy-duty foil. Line bottom of pan with parchment paper. Spray inside of pan with nonstick spray.
- Combine both chocolates in double boiler over simmering water. Stir until just melted. Remove from over water.
- Bring 1 cup sugar and 1/2 cup plus 2 T water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms. Gradually whisk hot syrup into into melted chocolate (mixture may look curdled). Add butter; whisk to blend.
- Using electric mixer, beat eggs and 1/2 cup sugar in bowl to blend well, about 2 minutes. Using rubber spatula, gently fold egg mixture into warm chocolate mixture. Transfer batter to prepared pan (batter will come halfway up sides).
- Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of cake pan.
- Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes. Remove cake pan from water. Remove foil; cool completely on rack.
- Cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Dust with cocoa powder and serve.
Nutrition Facts : Calories 312.2, Fat 22, SaturatedFat 13, Cholesterol 136.2, Sodium 40.5, Carbohydrate 29.8, Fiber 2.5, Sugar 25.3, Protein 5.2
JACQUES TORRES'S CHOCOLATE LEATHER
Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Freeze a large marble slab overnight.
- Melt chocolate in a heatproof bowl set over a pot of simmering water.
- Ladle a small amount of melted chocolate onto the frozen marble. Working quickly, use an offset spatula to spread the chocolate across the marble into one thin layer. Once smooth, use a knife to cut the chocolate to the desired width. Using the offset spatula, peel the chocolate strip from the marble. The chocolate may then be wrapped around the perimeter of a cake as a decorative element.
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