Chocolate torte
by
- Dessert
- Medium
- 12
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
Chocolate torte
- 225g of 70% dark chocolate , broken into pieces
- 160g of ground almonds
- 140g of white breadcrumbs, dried
- 225g of unsalted butter
- 340g of caster sugar
- 6 medium free-range eggs
- 1 drop of vanilla essence
Biscuit base
- 175g of digestive biscuits
- 1 tbsp of cocoa powder
- 85g of butter , melted
Chocolate ganache
- 110g of 70% dark chocolate , broken into pieces
- 225ml of double cream
- 125g of icing sugar
To plate
- 1 punnet of raspberries
- double cream, extra thick
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
- 175g of digestive biscuits
- 1 tbsp of cocoa powder
- 85g of butter , melted
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
- 225g of 70% dark chocolate , broken into pieces
- 140g of white breadcrumbs, dried
- 160g of ground almonds
- 340g of caster sugar
- 225g of unsalted butter
- 1 drop of vanilla essence
- 6 medium free-range eggs
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
- 225ml of double cream
- 110g of 70% dark chocolate , broken into pieces
- 125g of icing sugar
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
- double cream, extra thick
- 1 punnet of raspberries
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Chocolate torte
