SIUSLAW NEWS ❚ WEDNESDAY, JULY 27, 2016
CYAN MAGENTA YELLOW BLACK
10 A
A go-to dessert for special occasions
Decadent desserts make the perfect capper to great meals.
Providing the bite of dark chocolate with the sweetness of
milk, the following recipe for “Milk Chocolate Torte with
Assam Tea Ganache” from Robert Wemischner and Diana
Rosen’s “Cooking with Tea” (Periplus) is ideal for special
occasions.
Milk Chocolate Torte with Assam Tea Ganache
Serves 6 to 8
8
4
ounces dark milk chocolate (41% cocoa content)
tablespoons Tippy Assam tea leaves (or an Assam of
your choice)
1⁄2 cup water
4 ounces sweet butter
4 large eggs, separated
1⁄3 cup all-purpose l our, sit ed twice
2 teaspoons malted milk powder
Preheat oven to 350 F. Lightly coat the bottom and sides of
an 8-inch springform or regular cake pan with nonl avored
aerosolized spray. Line the bottom with a circle of parchment
paper.
In a double boiler or a stainless steel bowl set over a pan of
simmering water, melt the chocolate. In a separate small
saucepan, bring the tea leaves, water and butter to a boil.
Remove from the heat and stir to melt the butter, allowing the
tea leaves to infuse in the water-butter mixture for 3 minutes.
Pass through a i ne sieve into the chocolate. Stir to blend.
Allow to cool for about 15 minutes.
Separate the eggs, place the whites into a perfectly clean,
fat-free bowl of an electric mixer and the yolks into the
chocolate mixture. Beat whites until sot peaks form. Sit
l our and malted milk powder together and then fold in egg
whites. Fold this l our-malted milk powder mix gently but
thoroughly into the chocolate base. Pour into the prepared
cake pan and bake for about 35 minutes, or until the cake
appears i rm, but not dry. h is cake is very moist inside and
will fall as it cools. Make the ganache.
Assam Ganache
7
2
7
1
gently stir to blend,
without aerating. Add
the butter and stir until
completely melted. Set
aside.
Assembly: Line a cookie
sheet with parchment
paper or foil. Place the
cake on a cooking rack,
then place the rack on
the cookie sheet. Pour
the ganache over the
cake, using a spatula
to spread the ganache
evenly as needed.
Allow to set. Scrape
up any ganache that
drips off the cake and
pour to cover the cake
a second time. (Reheat
slightly over a pot of
simmering water, if
necessary, to loosen the
mixture.) Cool at room
temperature.
Note: If your kitchen
is hot, place the cake
in the refrigerator just
until the ganache sets
and feels dry to the
touch. Remove the cake
from the refrigerator
about 20 minutes prior
to serving and allow it to adjust to room temperature.
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ounces heavy cream
tablespoons Tippy Assam tea leaves
ounces dark milk chocolate, cut into 1⁄2-inch pieces
tablespoon unsalted (sweet) butter
In a heavy 1-quart saucepan, bring the cream and tea leaves
to a boil. Remove from heat and allow to infuse further for
3 minutes. Pass through a i ne-meshed sieve into a bowl set
over a pot of simmering water. Slowly add the chocolate and
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