Flourless Chocolate Torte & Pear Sorbet

Recipe by Alexa Norlin

When we wanted some new, sophisticated dessert recipes suitable for two, we knew exactly who to ask: Alexa Norlin, owner of Salt Lake City's wildly popular Normal Ice Cream, where flavors like salted vanilla bean, brown butter, and horchata are par for the course. She did not disappoint, providing us with options for every palate. Here, a decadent Flourless Chocolate Torte is accompanied by a fresh (and vegan) Pear Sorbet and garnished with a delightful Honeycomb Candy. All recipes below.



Ingredients

For the torte:

  • 6 oz dark chocolate
  • 4.5 oz milk chocolate
  • 7 tablespoons unsalted butter
  • ½ cup sugar
  • 2 salt
  • ¾ cup water
  • 3 eggs

For the sorbet:

  • 4 cups of pureed pear
  • 1 cup of sugar
  • ½ cup water
  • Pinch of salt
  • ¼ tablespoon xanthan gum or guar gum

For the candy:

  • 2 tablespoons corn syrup
  • 1 cup sugar
  • 1 tsp baking soda


Method

Make the torte:

Make ahead of time and serve cold or room temp.

*Preheat oven to 350 F

  • Combine butter, dark chocolate, and milk chocolate in cast iron skillet. Place over the fire, constantly stirring so the chocolate doesn’t burn. Mix continuously until it is completely melted and emulsified.
  • Remove from heat. Add sugar and salt, mix well.
  • Slowly whisk in water. Mix until water is completely incorporated.
  • Whisk in eggs and mix well.
  • Place cast iron onto a baking tray or roasting pan, put in oven. Pour hot water onto the tray/pan to create a water bath for the cast iron.
  • Bake about 30 minutes. The torte will be all around a little jiggly, but not wet in the center.
  • Remove from oven and let cool at least 30 minutes.


Make the sorbet:

  • Combine first four ingredients into a blender. While the blender is on, sprinkle in your chosen gum. Continue to blend for one minute.
  • Transfer to a dutch oven and cook on medium-low to 185 F (85 C).
  • Remove from heat and let cool in an ice bath.
  • Once completely cooled, spin the sorbet base in an ice cream maker accordingto manufacturer's directions.
  • Store in airtight container in freezer until ready to serve.


Make the candy:

  • Combine corn syrup and sugar in a heavy-bottomed pot (at least 4 qts). Stir quickly to combine, avoiding getting any sugar on the sides of the pot.
  • Cook on low heat until the sugar is completely dissolved.
  • Increase heat to medium and cook until the sugar is very light amber in color.
  • Remove from the heat, add baking soda, and whisk quickly. Make sure to incorporate the baking soda into all of the sugar (about 6 seconds of very quick whisking).
  • Quickly pour onto a silpat or lightly oiled parchment. Be careful, the honeycomb will be very, very hot and expands quickly!
  • Let cool until completely hardened.
  • Break up to desired size and store in an airtight container.

To serve, plate a portion of the Flourless Chocolate Torte, add a scoop of the Pear Sorbet, and garnish with a bit of Honeycomb Candy.


 

 


Want more recipes from Alexa? Try her Winter Citrus Posset with Rosemary Brown Butter Crumble or her Crustless Apple Pie with Roasted Parsnip Ice Cream.

Alexa Norlin cast iron chocolate cooking dessert recipe vegan

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