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Velvet Chocolate Torte

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Yes it really does serve ten, it is so rich! A recipe created for Divine by the queen of cakes, Mary Berry.


Cake Ingredients

7 oz Divine Chocolate 70% Bittersweet Baking Bar (approximately 1 ½ bar)
4 oz baking sugar
8 tablespoons water
4 egg yolks
2 tablespoons brandy
2 cups heavy whipping cream

Cake Decoration

Confectioner’s sugar, sifted
12 large strawberries, sliced
Half & Half
1.75 oz grated Divine Chocolate 70% Dark Chocolate (optional)

Cook's Tip

If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with clingfilm, then freeze. After thawing for 20 mins the chocolate will be ready to spoon onto serving plates and be decorated with strawberries. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.


Step 1

Made using Divine 70% Dark Baking Bar

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