VELVET CHOCOLATE TORTE (Serves 12) This one is my husband’s (a chocoholic) favourite. Yes, it really does serve twelve, it is so rich and creamy, you don’t need a huge slice! This is one for those who like milk chocolate!! The combination of the dark chocolate with the cream, makes a milk chocolate dessert that melts in your mouth. If you don’t have a spring-form or loose-bottomed tin, spoon the mixture into a freezer-safe bowl, cover with clingfilm, then freeze. After thawing for 20 minutes the chocolate will be ready to spoon on to serving plates and be decorated. I decorate and serve mine with additional raspberries, it needs something tart as a contrast. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer. To prepare ahead: The torte can be ready in the freezer. To freeze: The torte can be frozen in the tin for up to 3 days. For longer freezing, once the torte is firmly frozen remove it from the tin, wrap in more clingfilm and seal in a plastic bag. Label and freeze for up to 3 months. To thaw: Follow the recipe. A Mary Berry recipe
MethodYou will need a 20 cm (8 inch) loose-bottomed or spring-form tin, oiled and lined with clingfilm.
Break the chocolate into sections and drop into a processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
Measure the sugar and water into a small pan and heat gently until the sugar has dissolved, stirring occasionally. Now turn up the heat and boil briskly for 3-4 minutes to obtain a thin syrup. Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Edit. Mine didn’t need it. Next add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
In a separate bowl, beat the cream to a soft, floppy consistency then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with clingfilm and transfer to the freezer for a minimum of 4 hours to freeze.
Take the torte from the freezer 20 minutes before serving. Remove from the tin, strip away the clingfilm, put on a plate and leave to thaw; it should still be slightly frozen when it is cut in wedges for serving. Sift a little icing sugar over the surface of each plate, place a wedge of chocolate torte in the centre and arrange a sliced strawberry around each serving. Drizzle a little cream over each portion and serve immediately.
A little icing sugar, sifted
12 large strawberries, sliced
A little single (or double) cream
If you plan to serve with raspberries, you will need a punnet or two of raspberries.
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