Panettone Chocolate Torte
Desserts
Food
Vegetarian
Christmas is a time of pure indulgence. But instead of giving your customers the same, traditional puddings, why not be alternative and try something different?
Makes a 10-inch round family-sized cake ring, or 11 individual 70mm x 3.5mm dessert ring portions Servings
Ingredients
Panettone 500g
Ground almonds 150g
Unsalted butter 165g
Caster sugar 150g
Dark chocolate 400g
Eggs 4
Vanilla pod 1
Mascarpone cream cheese 200g
Seville orange marmalade 150g
Flaked almonds 25g
Method
-
Turn the whole panettone into fine breadcrumbs, add ground almonds and set aside in a large bowl
- Take a medium saucepan, add butter and place over a medium low heat to melt. Add dark chocolate and melt with the butter
- In a bowl, combine eggs and sugar with vanilla pod seeds and whisk together to create a smooth wet vanilla mixture. Add mascarpone and whisk until smooth. Add the melted chocolate and butter mix and stir through
- Pour wet mix onto the crumbed panettone and almonds. Using a spatula, fold the whole mixture together until a paste is formed
- Fill piping bags with mixture and set aside
-
Grease the cake or dessert rings with butter/one spray baking oil. Pipe mixture into rings and fill to the top
- Level tops and sprinkle with flaked almonds
- Add the uncooked torte mix to the oven and bake at 165˚C for about 35 minutes to cook (family size), and 14 minutes for the individuals
-
Puddings are done once they reach a temperature reading of 87˚C - this allows for reheating at a later time or for service
- To add an extra fruity citrus hit, take the Seville orange marmalade and let it down with a little water. Heat it up and use to glaze the torte and let it shine
- To serve - heat up in a microwave, and serve with an ice cream made with a cream liquor such as Amarula or Baileys
