Baron Torte

Discover the history of Baron Torte.

1. Moist almond biscuit

   • 210 g egg whites (6)
   • 180 g white sugar
   • 50 g ground almond
   • 30 g cocoa powder
   • 20 g Amaretto or lamond liqueur(optional)

   • Start by separating the egg whites and yolks. Set the yolks aside until you start preparing the chocolate cremeux.
   • In the bowl of the mixer, start beating the egg whites on low speed and as they start to foam, increase the speed and add the white sugar progressively until you have a firm meringue.
   • Once the meringue has been whipped, sieve the cocoa powder and ground almonds and mix everything together with a rubber spatula in encircling movements.
   • Then add the Amaretto or almond liqueur if desired and mix with the spatula.
   • Finally, transfer the mixture into a piping bag with a smooth 1 cm diameter nozzle and pipe four equal 23 cm diameter discs on baking paper.
   • Bake for 10 minutes at 190° C. We can bake the discs two at a time or one at a time, depending on the size of our oven.
   • Leave to cool to room temperature, carefully remove the baking paper and set aside until ready to use.

2. Chocolate cremeux

   • 150 g dark chocolate (70%)
   • 130 g whole milk
   • 130 g heavy cream (35% fat)
   • 110 g butter
   • 110 g white sugar
   • 90 g egg yolks (6)
   • 30 g cocoa powder
   • 2 g salt

   • Start by hydrating the gelatine in cold water for at least 10 minutes.
   • In a saucepan, mix the milk and cream and heat them over medium heat until they come to the boil.
   • Meanwhile, in a bowl, mix the egg yolks, which we had set aside from the wet almond sponge cake, the white sugar, the sieved cocoa powder and the salt. Using a whisk, mix until smooth and homogeneous.
   • When the milk and cream come to the boil, pour them over the egg yolk mixture in a trickle and mix them together with a whisk, stirring constantly. Then, return the mixture to the heat and cook over medium heat until it thickens slightly to 82-84º C.
   • Then add the gelatine, turn off the heat and pour the mixture into a bowl over the chocolate. Wait a few moments for the cream to melt the chocolate and stir with a rubber spatula.
   • Transfer the cream to a container, cover with cling film and refrigerate for a minimum of 4 hours, although it can be left overnight.
   • After this time, remove the cream from the fridge and transfer it to the bowl of the mixer. Start beating the cream on low speed and gradually add the butter in small pieces at room temperature. Increase to medium speed and beat for about 3 minutes. Set aside.

3. Raspberry jam

   • 500 g fresh or frozen raspberries
   • 50 g white sugar
   • 5 g pectine
   • 2 g salt

   • Put the raspberries in a saucepan and cook over medium heat for about 10 minutes or until the raspberries are completely dried out.
   • Meanwhile, in a bowl, combine the sugar, pectin and salt and mix well.
   • When using gelling agents such as agar-agar or pectin, it is important to mix it very well with the sugar before adding it to our preparation, this way we will avoid the formation of lumps.
   • When our raspberries are crumbled, add the previous mixture and cook for about 2 more minutes.
   • Then, turn off the heat and pour our jam into a bowl. Leave to cool to room temperature.
   • If not using immediately, reserve it in the fridge until use.

4. Chocolate glaze

   • 120 g dark chocolate (70%)
   • 120 g heavy cream (35% fat)
   • 30 g butter
   • 30 g neutral glaze (optional)

   • Start by heating the cream in a saucepan over medium heat until it comes to the boil.
   • Then, in a bowl, pour the hot cream over the chocolate and allow the chocolate to melt for a few moments.
   • Then combine the cream and chocolate with the help of a rubber spatula until smooth and homogeneous.
   • Now add the butter cut into small pieces and add it to the previous mixture.
   • Finally and optionally, add the neutral gel or gloss and mix well.
   • Before using the glaze, make sure that it is at a temperature of about 35º C.

5. Assembly

   • 100 g fresh raspberries
   • 50 g raspberry jam
   • Chocolate pearls

   • In a round mould with a diameter of 22 cm, we place our first disc of moist almond biscuit.
   • Then, transfer the room temperature chocolate cremeux into a piping bag with a flat nozzle of 1 cm diameter.
   • Pipe a layer on top of the almond biscuit in a spiral shape starting from the outside of the disc towards the centre.
   • Then add a thin layer of raspberry jam on top of the chocolate cremeux and spread it with a spatula.
   • Repeat the two previous steps until you have a cake with four discs of almond biscuit and three layers of chocolate cremeux and raspberry jam.
   • Then, cover the last disc with a thin layer of chocolate cremeux and smooth with a spatula.
   • Refrigerate the cake for at least 4 hours, although it can be left in the fridge overnight.
   • After this time, unmould the cake, cover the sides of the cake with a thin layer of chocolate cremeux and smooth it with a spatula.
   • Now place the cake on a wire rack and pour the chocolate glaze over it. It is important that the glaze is at a temperature of about 35º C.
   • With a metal spatula, make one or two sweeps over the surface of the cake to remove the excess chocolate and make sure that the glaze covers the sides of the cake well.
   • Finally, decorate as you like. In our case we chose to arrange some chocolate pearls and fresh raspberries filled with raspberry jam in a circle.
   • Set aside in the fridge and leave at room temperature for 10 minutes before serving.

You might be interested ...

Check out these other recipes.

Raspberry Chocolate Cheesecake

Blackberry Opera cake

Black forest cake