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1
-----TOMAKE THE CHOCOLATE PASTRY CREAM-----.
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2
Place the cornstarch in a small nonstick saucepan.
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3
Whisk in 1/4 cup of the milk until smooth, and then whisk in the remaining 3/4 cup milk.
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4
Scrape the seeds from the vanilla bean into the saucepan, and then add the bean.
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5
Bring the mixture to a boil over medium heat, stirring constantly.
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6
Reduce the heat to low and cook for 1 minute.
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7
Remove from the heat.
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8
In a small bowl, beat together the egg, egg yolk, and sugar.
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9
Beating constantly add a small amount of the milk mixture to the egg mixture to temper it.
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10
Beating constantly, add the egg mixture to the milk mixture in the saucepan.
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11
Cook over low heat, stirring constantly, for 1 minute or until the mixture has thickened.
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12
Strain through a very fine sieve into a clean bowl.
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13
Mix in the grated chocolate.
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14
(NOTE: In other recipes, the sauce may be used/served warm or chilled. Store any extra, unused sauce, tightly covered, in the refrigerator for up to 2 days).
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15
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
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16
Spray 4 (4-oz.) ramekins with nonstick spray.
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17
Lightly dust the interior of the ramekins with confectioners' sugar.
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18
Preheat the oven to 350u00b0F.
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19
Place the egg whites in a medium bowl.
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20
Beat with an electric mixer on medium speed until foamy.
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21
Gradually add 3 tablespoons of superfine granulated sugar and beat on high speed until the whites are stiff and shiny.
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22
Fold in the pastry cream.
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23
Transfer to a pastry bag fitted with a star tip.
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24
Pipe the mixture into the prepared ramekins, piping in a spiral motion to fill the ramekins halfway.
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25
Divide the berries over the meringue.
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26
Pipe 2 additional circles of meringue over the berries.
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27
Place the ramekins on a baking sheet, and bake for 5 to 7 minutes, or until the meringue is just set.
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28
Serve warm.
