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Chocolate torte

Chocolate torte

Chocolate torte

PT1H30M

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1
Preheat the oven to 160˚C/gas mark 3 and line a 22cm spring-form cake tin
2
Start with the cake by melting the chocolate over a bain-marie. Cream the butter and sugar until light and fluffy, beat in the eggs one at a time followed by the vanilla and whisk thoroughly until well combined
  • 225g of 70% Amedei “chuao” chocolate
  • 225g of unsalted butter
  • 340g of caster sugar
  • 6 medium free-range eggs
3
To make the biscuit base, blitz the biscuits and cocoa powder to a fine crumb. Pour over the butter and pulse until fully combined. Spoon the mixture into the cake tin and spread until level
  • 175g of digestive biscuits
  • 85g of butter, melted
  • 1 tbsp of cocoa powder
4
In a bowl, mix together the ground almonds, breadcrumbs and melted chocolate, add to the egg mixture and combine well. Pour the cake mix into the spring form tin and bake in the oven for 55 minutes. Remove from the oven and allow to cool
  • 160g of ground almonds
  • 140g of white breadcrumbs
5
For the chocolate ganache, break up the chocolate and place into a large bowl. In a separate pan, bring the cream and icing sugar to the boil and then pour over the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool
  • 110g of 70% Amedei “chuao” chocolate
  • 125g of icing sugar
  • 225ml of double cream
6
Spread the ganache over the cooled chocolate torte using a hot palette knife to ensure it is distributed evenly. Slice up the torte and serve with some raspberries and cream

Ingredients

Metric

Imperial

Chocolate torte

Biscuit base

Chocolate ganache

To plate

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Chocolate torte

 
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