Afternoon Tea & Desserts
Modern Dark Chocolate Torte with Pandan and Cherry Recipe
This indulgent torte marries the deep, earthy bitterness of 70% dark chocolate with the ethereal, grassy aroma of fresh pandan leaves. Brightened by the high acidity of balsamic-macerated cherries and finished with garden-fresh herbs, it is a masterclass in textural contrast and botanical elegance.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 512 kcal
Method
Prepare the Pandan Cream: In a small saucepan, combine the double cream and the knotted pandan leaves. Heat gently until it just begins to simmer, then remove from heat. Cover and let steep for at least 30 minutes to allow the botanical oils to infuse. Chill completely before whisking.
Prepare the Cherries: In a small bowl, toss the halved cherries with the balsamic vinegar and a teaspoon of sugar. Let macerate at room temperature while you prepare the torte, allowing the acidity to penetrate the fruit.
Melt the Base: Preheat your oven to 160°C (320°F). Grease a 20cm springform tin and line the base with parchment. Melt the dark chocolate and butter together in a heatproof bowl over a pan of barely simmering water (bain-marie). Ensure the bottom of the bowl does not touch the water. Stir until smooth and set aside to cool slightly.
Whisk the Eggs: In a separate large bowl, whisk the eggs and caster sugar together for about 5-8 minutes using an electric mixer until the mixture is pale, thick, and has tripled in volume (the 'ribbon stage').
Fold and Bake: Gently fold the melted chocolate mixture into the egg mixture using a large metal spoon, being careful not to deflate the air. Pour into the prepared tin. Bake for 25-30 minutes. The torte should have a slight wobble in the center; it will firm up as it cools. Remove and cool completely in the tin.
Final Whip: Remove the pandan leaves from the chilled cream, squeezing them to release all the flavor. Whisk the cream to soft peaks.
Assembly: Slice the torte using a hot, clean knife. Top with a generous dollop of pandan cream, a spoonful of the balsamic cherries, their juices, a sprinkle of sea salt, and fresh garden herbs like mint or micro-basil.
Notes
If fresh pandan leaves are unavailable, you can use frozen ones or a drop of natural pandan extract, but the fresh leaves provide a superior, grassy complexity.
For the cleanest slices, dip your knife in hot water and wipe it dry between every single cut.
To elevate the texture, add a tablespoon of roasted cacao nibs over the top just before serving for a bitter, nutty crunch.
The balsamic vinegar is essential; its acidity cuts through the heavy cocoa butter of the torte, acting as a palate cleanser.
