Chocolate torte with Espresso cream

  • Serves: 10
  • Preparation time: 15 minutes
  • Refrigeration time: 3 hours
  • Total time: 3¼ hours


  • For the chocolate torte
  • 450g/1lb chocolate (75% Cocoa)
  • 250ml/½ pint double cream
  • Cocoa powder (For dusting)
  • For the Espresso cream
  • 250ml/½ pint double cream
  • 1 tbsp. icing sugar
  • 250g/9oz mascarpone
  • 1 shot espresso
Chocolate torte with Espresso cream

This easy to follow recipe for a mouthwatering chocolate torte with espresso cream was submitted by Dean, Head Chef at the Brambletye Hotel.

The hotel restaurant, situated in the village of Forest Row East Sussex, prides itself on using only local produce, and sources much of its produce from “Tablehurst” a local biodynamic (Organic, mixed farming with an emphasis on being self sustaining) farm.


  1. Melt the chocolate gently in a bowl placed over simmering water
  2. Gently warm double cream in a saucepan and stir into the melted chocolate. Pour the mixture into 20cm/8in greaseproof lined baking tin and refrigerate for 3 hours.
  3. When the torte has set dust it with cocoa powder.
  4. In another bowl whip the double cream into stiff peaks.
  5. Blend the cooled shot of espresso with mascarpone cheese, then add the icing sugar and fold whipped cream into the mixture.
  6. To serve the chocolate tortes cut it with a warmed palette knife, and serve with quenelle (Small rounded spoonful) of the espresso cream.
Mascarpone is an Italian cheese made from cream that is coagulated with citric or acetic acid

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