Molecular Torta Rogoznica

Recipe

Molecular Torta Rogoznica

The Molecular Twist on Torta Rogoznica: A Culinary Adventure in Molecular Gastronomy

4.6 out of 5

Indulge in the avant-garde world of molecular gastronomy with this innovative take on the traditional Croatian dish, Torta Rogoznica. By incorporating cutting-edge techniques and ingredients, we elevate the flavors and textures to create a truly unique and captivating culinary experience.

Jan Dec
Dessert› Cake› Torta Rogoznica
European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine
Cuisine styles› Molecular gastronomy

Preparation time

60 minutes

Cooking time

10 minutes

Total time

70 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if using vegan dark chocolate), Gluten-free, Dairy-free, Nut-free (if almonds are substituted with sunflower seeds)

Allergens

Tree nuts (almonds)

Not suitable for

Paleo, Keto, Low-carb, High-protein, Raw vegan

Ingredients

In this molecular gastronomy adaptation, we deconstruct the traditional Torta Rogoznica and transform its components into innovative textures and forms. The original cake is transformed into delicate chocolate spheres, the almonds are turned into an airy foam, and the cherries are presented as a refreshing gel. The dish is then artfully plated to create a visually stunning and avant-garde presentation. We alse have the original recipe for Torta Rogoznica, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 350 / 1465
  • Fat (total, saturated): 20g, 10g
  • Carbohydrates (total, sugars): 40g, 30g
  • Protein: 5g
  • Fiber: 4g
  • Salt: 0.5g

Preparation

  1. 1.
    Melt the dark chocolate in a microwave or over a double boiler. Once melted, pour it into a silicone sphere mold and refrigerate until set.
  2. 2.
    Toast the almonds in a dry pan until golden brown. Allow them to cool, then grind them into a fine powder using a food processor or blender.
  3. 3.
    In a saucepan, combine the cherry juice, sugar, and agar-agar. Bring to a boil, stirring constantly, and simmer for 2 minutes. Remove from heat and let it cool slightly.
  4. 4.
    Pour the cherry mixture into a squeeze bottle and drop small droplets into a bowl of cold oil. The droplets will solidify into cherry gel spheres. Remove them from the oil and set aside.
  5. 5.
    In a mixing bowl, combine the almond milk, powdered sugar, cocoa powder, and sea salt. Use an immersion blender to create a light and airy almond foam.
  6. 6.
    Assemble the dish by placing the chocolate spheres on a plate, sprinkling the almond powder around them, and garnishing with the cherry gel spheres. Finish with a dollop of almond foam.

Treat your ingredients with care...

  • Dark chocolate — Use high-quality dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
  • Agar-agar — Follow the instructions on the packaging for the correct usage and proportions. Agar-agar sets at room temperature, so work quickly when creating the cherry gel spheres.
  • Almond milk — Opt for unsweetened almond milk to maintain the balance of flavors in the foam.

Tips & Tricks

  • Experiment with different flavors by infusing the almond foam with spices like cinnamon or cardamom.
  • For an extra touch of elegance, garnish the dish with edible flowers or gold leaf.
  • If you don't have a silicone sphere mold, you can use a melon baller to create small chocolate spheres.

Serving advice

Serve the Molecular Torta Rogoznica on a chilled plate to maintain the integrity of the delicate textures. Encourage your guests to savor each element separately or combine them for a burst of flavors in every bite.

Presentation advice

Create an artistic presentation by arranging the chocolate spheres in a visually appealing pattern and using contrasting colors for the almond foam and cherry gel spheres. Add a sprinkle of cocoa powder or crushed almonds for an extra touch of elegance.

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