Velvet Chocolate Torte

Prep Time

30 minutes + 10 -15 minutes softening time

Chilling Time

4 hours

Serves

10 People

Yes it really does serve ten, it is so rich!

Ingredients

For the torte
  • 200g (7oz) Divine 70% Dark Chocolate
  • 125g (4oz) caster sugar
  • 8 tablespoons water
  • 4 egg yolks
  • 2 tablespoons brandy
  • 600ml (1 pint) double cream
To decorate
  • A little icing sugar, sifted
  • 12 large strawberries, sliced
  • A little single cream
  • 50g grated Divine 70% Dark Chocolate (optional)
Cook's tips
  • 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.

Method

1

Oil an 8” loose-bottomed or spring-form tin and line with clingfilm

2

Break the chocolate into sections and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively, you can finely grate the chocolate.

3

Pour in the sugar and 6 tbsps of water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.

4

Turn up the heat and boil briskly for 3-4 mins till it becomes a thin syrup.

5

Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid.

6

Add 2 tbsps boiling water.

7

Next, add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.

8

In a separate bowl beat the cream to a soft floppy consistency then fold in the chocolate mixture. Spread in the prepared tin, leveling the top with the back of a spoon, then cover with clingfilm and transfer to the freezer for a minimum of 4 hours to freeze.

9

To serve, remove from the freezer, release from tin and transfer to a plate. Decorate. Allow to soften a little and serve about 10-15 mins after coming out of the freezer.