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browns of rivonia chefs news writeup
Ken Garvey is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Ken Garvey will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

January 2006

Silky Chocolate Torte with a mixed berry compote Recipe

Silky Chocolate Torte with a mixed berry compote
(Serves 12)

 

Ingredients

Base
250g Hazelnuts
250g Pecan nuts
150g Butter

Topping
100g Fine dark chocolate (melted)
200g Butter
6 Eggs
100ml Cream
60g Castor sugar

Compote
250g Mixed berries
50g Castor Sugar
¼ Cup of Water

 

Method

Base
Puree the nuts in a food processor
Melt the butter and mix with the crushed nuts
Press firmly into a lightly oiled cake tin and chill

Topping
Cream the butter & sugar together. Add the eggs one by one while mixing.
Slowly beat in the melted chocolate and then the cream.
Gently even out the mix on top of the nut base & chill for a few hours.

Compote
Boil the sugar and water and pour on top of the berries.
Allow to soak for 25 mins, mix together & chill.

 

Plating

Use a hot knife to portion the chocolate torte, top with the compote & garnish with strawberries & a few sprinkles of icing sugar.

Pure indulgence!!
 
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