Deep chocolate torte

    7 hours

    This absolutely stunning deep filled chocolate torte is simply made with chocolate and cream and is ideal for special occasions such as Valentine's Day. Serve with a little dollop of crème fraiche or fresh cream.

    2 people made this

    Serves: 10 

    • 500g dark chocolate (at least 70% cocoa solids)
    • 550ml double cream
    • 1 teaspoon almond extract
    • 1 teaspoon vanilla extract
    • 1 teaspoon orange zest
    • creme fraiche, for serving
    • cocoa powder, for dusting

    Prep:20min  ›  Cook:40min  ›  Extra time:6hr setting  ›  Ready in:7hr 

    1. Double line an 18cm, deep sided springform cake tin with cling film.
    2. In a double boiler, melt the chocolate. Once melted remove from the heat and allow to cool slightly.
    3. In a large mixing bowl, whisk the cream using an electric hand whisk until peaks form, then gradually add the melted chocolate, extracts and orange zest. Once well combined, spoon into the prepared tin and either smooth the top, or create some detail such as waves or peaks.
    4. Chill in the fridge for 6 hours or overnight until firm.
    5. Once firm, unmould and place on a serving plate. Dust with cocoa powder. Serve sliced with a dollop of crème fraiche.

    Gluten free

    To ensure that this torte is gluten free, use the gluten free versions of ingredients or check the labels for gluten additives.

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