Recipes
French Earl Grey chocolate torte with honeycomb and orange
1 hour 30 minutes Preparation time
8 hours Cooking time
10 servings Serves
Ingredients
Honeycomb
165 g caster sugar
40 g honey
40 g liquid glucose
2 tsp bi-carb soda
Chocolate torte
300 g thickened cream, 35% fat
5 g French Earl Grey tea leaves
550 g dark chocolate, 64% cocoa
6 egg yolks
60 g caster sugar
20 g cacao nibs, plus extra to scatter
2 g Murray River Sea Salt
Dehydrated orange
1 orange, sliced 5 mm thick
60 g pure icing sugar
Miele accessories
Method
Honeycomb
- Place sugar, honey, glucose and 50 ml water in a heavy based pot on medium heat, induction setting 6, until sugar dissolves.
- Increase heat to high, induction setting 8 and bring to the boil, swirling the pot occasionally. Brush down the sides of the pot with
a wet pastry brush to prevent crystals from forming. Cook for 6-7 minutes until the mixture reaches 150°C on a sugar thermometer,
or until it turns a light caramel colour. - Line a multi-purpose tray and the base and sides of a 20 cm square cake tin with baking paper.
- Remove from the heat, add bi-carb soda and shake the pot to disperse soda quickly and evenly. The mixture will foam quickly.
Pour immediately into the lined tray, spread quickly with a heat proof spatula and set aside to cool completely for an hour. - Once cooled, break into 3 cm – 5 cm shards and store in an airtight container until required.
Chocolate torte
- Place cream and tea leaves into a saucepan and heat on low heat, induction setting 1, for 30 minutes to infuse.
- Place chocolate in a bowl of a food processor, pulse chocolate until ground into small pieces.
- After 30 minutes, increase heat to medium, induction setting 6, until the cream comes to the simmer or reaches 80°C. Strain cream
through a fine sieve into a jug, discarding tea leaves. - Whisk together egg yolks and sugar in a heat proof bowl until pale. Add a small amount of the hot cream into the egg mixture and
whisk to combine. Whisk in the remaining cream and return the mixture to a clean saucepan. Cook while stirring on medium heat,
induction setting 5, until custard thickens and reaches 80°C, or coats the back of a spoon. - Pour custard over dark chocolate and blend in food processor until it forms a smooth, shiny puree.
- Remove from bowl and fold through cacao nibs and sea salt.
- Spoon mixture into the 20 cm lined cake tin, smooth with a knife.
- Press honeycomb shards into the top of the torte until covered.
Scatter over extra cacao nibs and a pinch of sea salt. - Cover torte, place in airtight container and refrigerate overnight.
Dehydrated oranges
- Place sliced oranges on a baking paper lined baking tray. Sift icing sugar over the tops of each orange slice.
- Dehydrate in a pre-heated Gourmet Warming Drawer on Food setting 5 (approximately 85°C) for 8 hours until crisp.
To serve
- To serve, use a hot knife to cut torte into approximately 3 cm x 5 cm bars.
- Garnish with orange shards and remaining honeycomb.
Notes
- Chocolate torte will keep refrigerated in an airtight container for up to 2 days.
- Honeycomb will keep in an airtight container stored at room temperature for up to a month.
- Dehydrated orange will keep in an airtight container stored at room temperature for up to a month.
- Cacao nibs can be purchased from gourmet food stores.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.