Chocolate Torte with Brandy Ice Cream - California Prunes
You might be surprised to learn that California Prunes are the star of this elegant, delicious Chocolate Torte created by Chef Ana de Anda!
Ingredients
- 8 TBSP unsalted butter
- 170 g bittersweet chocolate
- 6 large eggs (separated, room temperature)
- 120 ml prune purée
- 200 g sugar (divided)
- 3 TBSP instant-espresso powder
- 1/4 tsp coarse salt
- 1 TBSP vanilla bean paste
- 80 g sugar
- 200 g almond flour
- 120 g All-Purpose flour
- 48 g cocoa powder
- 40 g coffee grounds
- 2 1/2 tsp salt
- 160 g butter
- 150 g strawberry puree
- 2 g agar agar
- 25 g sugar
- 170 g pitted prunes
- 140 ml plus 2 tablespoons brandy
- 50 g sugar
- Pinch ground cinnamon
- 75 g Egg Yolks
- 125 g Sugar
- 120 ml Whole Milk
- 240 ml Heavy Cream
- 110 g Prunes
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