HOW TO | SUPER DARK CHOC TORTE
This recipe is wonderfully quick and easy. A torte is made with neither nuts nor flour. A reminder that the simplest things can be amazingly delicious. This dessert is super dark and dense but it doesn’t defeat you, especially when you pair it with one of our Scoop Club flavours like Bears Jersey Milk ice cream, Passion Fruit sorbet or Peanut Butter Banana sorbet. Or choose choccy sorbet if you really like a double whammy.
What you need:
- 300g 70% dark choc
- 200g butter
- 60g soft dark sugar
- 1 yolk
- 1 egg
- 1/2 pack favourite biscuits, I love choccy hobnobs
- 50g butter
- tart shell 20cm
Serves 6-8.
How to prepare:
- Blitz biscuits and add to melted butter
- Make the base in the tart shell and push up roughly 2 cm to the edge
- Chill base for 10 minutes in the fridge or freezer
- Melt dark chocolate and butter together in a small metal bowl over boiling water
- Whisk egg, yolk and soft dark sugar until smooth
- Fold into melted chocolate and butter
- Pour onto biscuit base
- Bake at 170C for 10 minutes
- Remove from oven and let cool down for 2 hours
- Chill in fridge for 2 hours to harden fully
- Take out fridge 1 hour before serving, remove ring, eat at room temperature
- Slice torte, pair with scoops of ice cream and just simply dig in
Serve with Passion Fruit Sorbet, Jersey Milk Ice Cream, Choccy Sorbet or Peanut Butter Banana Sorbet. Just the ticket.
