Chocolate torte with Espresso cream

chocolate torte
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.
Prep Time 15 minutes
Refrigeration time 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine German
Servings 10


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


  • 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.
Mascarpone is an Italian cheese made from cream that is coagulated with citric or acetic acid.