This wondrous chocolate torte recipe from Shaun Hill will taste as good as it looks. Place the chocolate torte on a plate drizzled with chocolate sauce if you want an added level of chocoholic decadence. Serve this rich torte with a scoop of your favourite ice cream or with a some cream as raspberries as Shaun Hill does.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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Preheat the oven to 160˚C/gas mark 3 and line a 22cm spring-form cake tin
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
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
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
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
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
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