Chocolate Torte is a decadent dessert that your guests will not believe. They will be talking about it forever.
75g (3oz) caster sugar
50g (2 oz) plain flour
25g (1oz) cocoa powder
2 tsp powdered gelatine
3 tblsp cold water
200g (7oz) plain dark chocolate
500g (1lb) marscapone cheese (room temperature)
75g (3 oz) caster sugar
1 tsp vanilla essence
200g (7oz) Greek yoghurt
4 tblsp hot water
Preheat oven to 190 degrees celsius (375 F).
Grease and line a 23cm (9inch) springform tin or loose based cake tin with baking paper.
Whisk eggs and caster sugar in a bowl over a pan of hot water until thickened. Remove from heat and whisk for a further two minutes. Sift over the flour and cocoa powder then fold in with a large metal spoon. Pour mixture into prepared springform tin. Bake for 15 minutes or until just firm. Allow to cool. Remove from tin and place on a wire rack.
Sprinkle the gelatine over the measured water in a bowl and leave to stand for five minutes. Then stand the bowl of gelatine mixture in a pan of hot water until the gelatine has melted.
Split the sponge in half through the middle. Put one half in the springform tin.
Melt 175g (6 oz) chocolate over a pan of simmering water. Beat the marscapone in a bowl with sugar, vanilla, yoghurt and hot water. Whisking well, gradually pour the gelatine mix into the marscapone mix. Spoon half into a separate bowl and beat in the chocolate. Turn the chocolate mix into the tin. Cover with the second half of the sponge, then the remaining marscapone. (If this has started to set, beat in a little hot water). Level the surface and chill for several hours.
Transfer to a serving place and remove the baking paper. Melt the remaining chocolate and drizzle it over the top. Chill until ready to serve.
Return from Chocolate Torte to Homepage