Velvet Chocolate Torte

A rich, frozen dark chocolate torte made with a sugar syrup base, egg yolks, and brandy-infused whipped cream.

Vegetarian Dessert Gluten Free Chocolate Frozen

Estimated Nutrition

Calories

448.5

kcal / serving

4485 kcal total

Carbs

24.2g

per serving

242.1 g total

Fat

38.2g

per serving

382.4 g total

Protein

3.7g

per serving

36.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Plain Chocolate

broken into pieces

100

Caster Sugar

to taste

Icing Sugar

sifted for decoration

Dairy

piece

Egg Yolks

free-range

570

Double Cream

to serve

Single Cream

Fruits

piece

Strawberries

sliced

Liquids

tbsp

Brandy

Method

Line a 20cm spring-form tin with oiled cling film.

Process the chocolate in a food processor until it becomes a fine powder.

Dissolve sugar in 90ml of water over low heat and boil for 4 minutes into a syrup.

Pour hot syrup over chocolate while processing to melt it completely.

Add egg yolks and brandy to the chocolate mixture and blend briefly.

Whip double cream to a soft consistency and fold in the chocolate mixture.

Transfer mixture to the tin and freeze for at least four hours.

Remove from freezer 20 minutes before serving and decorate with strawberries and icing sugar.