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Double Hit Chocolate Torte<

Double Hit Chocolate Torte

Submitted By:
Spanner


No. of Servings:
8-12
Preparation time:
1hr(s) 10min(s)
Course:
Dessert
Cooking time:
10min(s)
Cooking Instructions:
Note: Prep/cooking time not inclusive of refrigerating times.

To make the chocolate pastry:

Pre heat the oven to 190?c.

Cream the castor sugar and butter in a mixer until light and pale in colour, then add the vanilla essence and mix in.

Add the flour and cocoa powder gradually, a little at a time until thoroughly combined. Keep mixing until it forms a dough.

Grease the fluted tart tin, then press the dough into the sides and all over the base with your fingertips, ensuring the pastry is evenly distributed. Rest the pastry in the fridge for about half an hour or until it has hardened.

Place the pastry tart in the oven and bake for approximately 8 minutes, or until the pastry starts to bubble slightly. If the pastry has slipped slightly down the side of the tart tin, press it back into shape with your fingers, using a tea towel if the pastry is too warm. Set aside to cool.

Pour 275ml of whipping cream into a small saucepan and place over a medium heat until it starts to simmer (do not boil). Once simmering, place the dark chocolate into a bowl and pour the hot cream over the chocolate, stirring gently to ensure all of the chocolate has melted. Pour the chocolate mixture into the pastry tart. Refrigerate straight away, allowing at least 2 hours for the chocolate to set. Make sure you place the tart on an even surface in the fridge.

Pour the rest of the whipping cream with the Camp coffee essence, cinnamon stick and orange peel into a small saucepan and place over a medium heat to simmer (do not boil). Once simmering, remove from the heat and set aside to steep for 30 minutes.

Place the cream back over the heat and bring back to simmering point. Once simmering, place the milk chocolate into a bowl and pour the steeped cream over the chocolate, stirring gently to ensure all of the chocolate has melted.

Remove the chocolate tart from the fridge and pour the steeped chocolate mixture over the dark chocolate layer.

Place the tart back in the fridge for a further 2?3 hours to set.

To serve:

Cut the double hit chocolate torte with a hot knife (this makes it cut easily and cleanly). Serve with ice cream or fresh pouring cream.
Ingredients:
Chocolate Pastry:
130g unsalted butter, softened
130g caster sugar
1 tsp vanilla essence
150g plain flour, sifted
50g cocoa powder, sifted

Chocolate Torte Filling:
530ml whipping cream
380g Menier dark chocolate, finely chopped
350g Menier milk chocolate, finely chopped
40 ml Camp coffee essence
2 cinnamon sticks
Peel of 1 orange, cut into 2? long strips
Equipment:
20 ? 24cm fluted tart tin
Vegetariantick

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