Chocolate torte with Espresso cream

Chocolate torte with Espresso cream

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:
  • Total Time:
  • Servings: 10
  • Course: Dessert
  • Cuisine: German

Ingredients

  • 450 g chocolate (75% cocoa)
  • 250 ml double cream
  • cocoa powder (for dusting)
  • 250 ml double cream
  • 1 tbsp icing sugar
  • 250 g mascarpone
  • 1 shot espresso

Instructions

  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.
  3. Pour the mixture into a 20cm/8in baking tin lined with greaseproof pape and refrigerate for 3 hours.
  4. When the chcolate torte has set dust it with cocoa powder.
  5. In another bowl whip the double cream into stiff peaks.
  6. Blend the cooled shot of espresso with mascarpone cheese, then add the icing sugar and fold whipped cream into the mixture.
  7. 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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