Chocolate-Mint Torte with a Golden Touch


Preparation info

  • Yield: 2 tortes, 10 inches ( 25 cm ) in diameter, or


    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This dessert was born of necessity: I was trying to find something to do with the large outer mint leaves that are left once all of the small leaves and sprigs have been pinched off and used for garnish (another good use is Fresh Mint Ice Cream). This torte is also quite practical, as it can be stored, covered, in the refrigerator for 2 to 3 days. The glaze tends to become a bit dull, but it can be brought back to life by carefully applying indirect heat from above using a broiler or, better yet, a blow-torch. If you want to simplify the torte and/or the presentation, omit the gold leaf and the mint pesto. Decorate the slices instead with a small edible flower or a single petal from a larger one. Add 2 tablespoons (30 ml) mint liqueur to the mousseline sauce when the sauce is finished.