This recipe for chocolate torte makes use of an espresso cream which provides a kick through the glossy chocolate taste.Tortes, by definition, are a type of cake. They use higher quality ingredients, which generally make them more expensive. Their name is derived from the German word “torte”, which means cake.This recipe for a mouthwatering chocolate torte with espresso cream was submitted by the Head Chef at the Brambletye Hotel.
Ingredients
for the chocolate torte
- 450 g chocolate (75% cocoa)
- 250 ml double cream
- cocoa powder (for dusting)
for the espresso cream
- 250 ml double cream
- 1 tbsp icing sugar
- 250 g mascarpone
- 1 shot espresso
Instructions
- Melt the chocolate gently in a bowl placed over simmering water.
- Gently warm double cream in a saucepan and stir into the melted chocolate.
- Pour the mixture into a 20cm/8in baking tin lined with greaseproof pape and refrigerate for 3 hours.
- When the chcolate torte has set dust it with cocoa powder.
- In another bowl whip the double cream into stiff peaks.
- Blend the cooled shot of espresso with mascarpone cheese, then add the icing sugar and fold whipped cream into the mixture.
- To serve the chocolate tortes cut it with a warmed palette knife, and serve with quenelle (Small rounded spoonful) of the espresso cream.
