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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. -----TOMAKE THE CHOCOLATE PASTRY CREAM-----. | 2. Place the cornstarch in a small nonstick saucepan. | 3. Whisk in ¼ cup of the milk until smooth, and then whisk in the remaining ¾ cup milk. | 4. Scrape the seeds from the vanilla bean into the saucepan, and then add the bean. | 5. Bring the mixture to a boil over medium heat, stirring constantly. | 6. Reduce the heat to low and cook for 1 minute. | 7. Remove from the heat. | 8. In a small bowl, beat together the egg, egg yolk, and sugar. | 9. Beating constantly add a small amount of the milk mixture to the egg mixture to temper it. | 10. Beating constantly, add the egg mixture to the milk mixture in the saucepan. | 11. Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened. | 12. Strain through a very fine sieve into a clean bowl. | 13. Mix in the grated chocolate. | 14. (NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days). | 15. -----TOMAKE THE WARM CHOCOLATE TORTE-----. | 16. Spray 4 (4-oz.) ramekins with nonstick spray. | 17. Lightly dust the interior of the ramekins with confectioners’ sugar. | 18. Preheat the oven to 350°F. | 19. Place the egg whites in a medium bowl. | 20. Beat with an electric mixer on medium speed until foamy. | 21. Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny. | 22. Fold in the pastry cream. | 23. Transfer to a pastry bag fitted with a star tip. | 24. Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway. | 25. Divide the berries over the meringue. | 26. Pipe 2 additional circles of meringue over the berries. | 27. Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set. | 28. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
confectioner ' sugar	2	teaspoons		25.2167	0.0	5.61	0.1417
superfine sugar	3	tablespoons		146.286	37.7924	0.0	0.0
egg white	2			34.32	0.4818	7.194	0.1122
chocolate pastry cream	1/2	cup		25.2167	0.0	5.61	0.1417
blackberry	1	cup	pitted	61.92	13.8384	2.0016	0.7056
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
milk	8	ounces		138.3455	10.8408	7.1441	7.4162
vanilla bean	1/2			6.047999999999999	0.2656	0.0013	0.0013
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
dark semi chocolate	1	ounce	semi-sweet grated	25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.