Torta suflê

Ingredientes

• Chocolate short crust pastry
• 130 g butter
• 80 g icing sugar
• 1 pinch of salt
• 1 vanilla pod (cut lengthways and remove the seeds
• 25 g almond meal
• 1 egg
• 200 g flour
• 10 g Callebaut Cocoa Powder CP
• Chocolate Soufflé
• 80 g Dark Chocolate Callebaut Strong 70-30-38NV
• 3 egg yolks
• 3 egg whites

Modo de preparo

1. 1

   Chocolate short crust pastry

2. 2

   Mix together 130g butter, 80g icing sugar, 1 pinch of salt, 1 vanilla pod (cut lengthways and remove the seeds).

3. 3

   Sieve together and mix 25g almond meal, 1 egg, 200g flour, 10g Callebaut Cocoa Powder CP. Leave to cool in the fridge (for about 4 hours).

4. 4

   Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high. Bake at 180°C. Leave to cool.

5. 5

   Chocolate Soufflé

6. 6

   Melt 80g Dark Chocolate Callebaut Strong 70-30-38NV.

7. 7

   Mix 3 egg yolks with the chocolate.

8. 8

   Whip and fold 3 egg whites into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C

9. 9

   Finishing and presentation

10. 10

    Serve with a vanilla crème anglaise or with a green tea sorbet.