Chocolate torte

5.00

This glorious chocolate torte recipe from Shaun Hill tastes as good as it looks. With a cocoa biscuit base and silky chocolate ganache topping, this is a deeply decadent dessert that is surprisingly simple to make. This recipe appears in our first ever cookbook, Great British Chefs, available to buy on Amazon.

First published in 2015

Ingredients

Metric

Imperial

Chocolate torte

Biscuit base

Chocolate ganache

To plate

Equipment

  • Blender
  • 22cm spring form cake tin

Method

1
Preheat the oven to 160°C/gas mark 3 and line the cake tin with greaseproof paper
2
To make the biscuit base, blitz the biscuits and cocoa powder to a fine crumb in a blender. Pour in the butter and pulse until fully combined. Spoon the mixture into the cake tin and spread out to create an even layer
3
To make the torte, melt the chocolate in a bain-marie then add the ground almonds and breadcrumbs, mixing well to combine. Cream the butter and sugar until light and fluffy in a separate bowl then beat in the eggs 1 at a time, followed by the vanilla. Add the chocolate mixture to the butter and eggs and mix until smooth and incorporated. Pour the mixture into the cake tin and bake in the oven for 55 minutes, until set and cooked through. Allow to cool
4
For the chocolate ganache, place the chocolate in a large bowl. Bring the cream and icing sugar to the boil in a saucepan then pour over the chocolate, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool
5
Spread the ganache over the cooled chocolate torte, using a hot palette knife to ensure it is distributed evenly. Once the ganache has set, slice the torte and serve with raspberries and cream
First published in 2015

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

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more