premier-mcdougal 5/2/20

Panettone Chocolate Torte

Brett Pistorius, head pastry chef at The Lowry Hotel, Manchester
Serves: Makes a 10-inch round family-sized cake ring, or 11 individual 70mm x 3.5mm dessert ring portions
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Christmas is a time of pure indulgence. But instead of giving your customers the same, traditional puddings, why not be alternative and try something different?


  • Panettone 500g
  • Ground almonds 150g
  • Unsalted butter 165g
  • Caster sugar 150g
  • Dark chocolate 400g
  • Eggs 4
  • Vanilla pod 1
  • Mascarpone cream cheese 200g
  • Seville orange marmalade 150g
  • Flaked almonds 25g


  1. Turn the whole panettone into fine breadcrumbs, add ground almonds and set aside in a large bowl
  2. Take a medium saucepan, add butter and place over a medium low heat to melt. Add dark chocolate and melt with the butter
  3. In a bowl, combine eggs and sugar with vanilla pod seeds and whisk together to create a smooth wet vanilla mixture. Add mascarpone and whisk until smooth. Add the melted chocolate and butter mix and stir through
  4. Pour wet mix onto the crumbed panettone and almonds. Using a spatula, fold the whole mixture together until a paste is formed
  5. Fill piping bags with mixture and set aside
  6. Grease the cake or dessert rings with butter/one spray baking oil. Pipe mixture into rings and fill to the top
  7. Level tops and sprinkle with flaked almonds
  8. Add the uncooked torte mix to the oven and bake at 165˚C for about 35 minutes to cook (family size), and 14 minutes for the individuals
  9. Puddings are done once they reach a temperature reading of 87˚C - this allows for reheating at a later time or for service
  10. To add an extra fruity citrus hit, take the Seville orange marmalade and let it down with a little water. Heat it up and use to glaze the torte and let it shine
  11. To serve - heat up in a microwave, and serve with an ice cream made with a cream liquor such as Amarula or Baileys
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