Velvet Chocolate Torte

Cooking Time

4 hours


10 slices

Equipment Needed

A 8” loose-bottomed or spring-form tin, oiled and lined with clingfilm.*

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.