- Choose a recipe from: magazine, newspaper, recipe book that you’ve been dying to try
- Share your recipe on your blog and use the hashtag #magazinemondays on Twitter, and tweet me in the process (@fessjarmer) – I will retweet and comment on all
- Each month I may include yours as apart of my favourites in a round-up post
- Share the love on your post by adding the Magazine Mondays board – use the html below and copy into your post
- Add your link by using the button below, and this will appear as a collage on my page
- Spread the cuttings love and comment on at least one person’s post – you may get one back!
Milk Chocolate Torte / Magazine Mondays 23rd May
Another Monday, another recipe! Today for my foodie link up, I am sharing with you all another Jamie Oliver success: Milk Chocolate Torte. This torte is simple to make and super effective when you want to make something that looks impressive but is also quick and easy. It’s also brilliant if you have a pack of 6 eggs to use up as it requires exactly 6!
When you think torte, you might think something along the lines of a tart, well torte actually means ‘cake’ in French, and that’s what this is: a dense but not rich cake with a crunchy praline topping..mmmmm!!
In aid of my Magazine Mondays link-up (details below), I brought this recipe back to see the light of day, from the Jamie Oliver magazine June 2013 issue.
Before I begin with the recipe, I’ll just explain a little bit about the link-up:
Magazine Monday is friendly link up where we can all share the recipes we have cooked from any magazine or newspaper cutting you may have been saving. This link up gives you the opportunity and excuse to get cooking from them!
And like I said in the last post, it will be a text-only link up until I get at least one regular participant!
I will leave details on how it works below the recipe.
170g milk chocolate
6 eggs, separated
150g caster sugar
100g plain flour
Cocoa Powder for dusting
100g caster sugar
1. To begin with, start with making the topping for the cake: the praline. Line a baking sheet with greaseproof paper.
2. Add the sugar to a small, non-stick pan and bring to a gentle simmer on a low heat. Make sure you don’t stir the sugar, just wait for it to turn a golden colour. You can help it by swirling it around by tipping the pan. You will need to do this every now and again to stop it burning. This is called caramelisation.
3. Once caramelised, pour in the hazelnuts, swirl around and pour straight onto the baking sheet. Don’t worry if it doesn’t spread around completely; It will cool down very quickly, as soon as it hits the tray, so the best thing to do is tip the tray as soon as you can, to prevent this as much as possible.
4. Leave to cool and harden. Once hardened, crush into a coarse crumb with a pestle and mortar. Don’t worry if you don’t manage to get all the lumps.
5. Now to begin with the cake: pre-heat the oven to 160 degrees.
6. Melt the butter in a pan over a low heat, and add the chocolate. Stir to combine. Cool.
7. Whisk the yolks and sugar in a bowl and add the chocolate, then the flour. Combine.
8. Whisk the whites until soft peaks form. Carefully fold into the chocolate mixture.
9. Pour into a 23cm round cake tin. Bake for 25-30 minutes, or until it is firm to touch and springs back. Leave to cool.
10. To finish, dust with cocoa powder and sprinkle over the praline.
The Link-up Info!
How will it work?
So what are you waiting for – spread the cuttings love!