Mary Berry's Divine velvet chocolate torte


  • 200g dark chocolate
  • 125g caster sugar
  • 8 tbsp water
  • 4 egg yolks
  • 2 tbsp brandy
  • 600ml double cream
  • To decorate

  • 50g grated dark chocolate (optional)
  • Icing sugar, sifted
  • 12 large strawberries, sliced

  1. Break the chocolate into pieces and drop into a food processor. Process for 1 minute, or until just a few pieces remain in the otherwise powdery chocolate. Alternatively you can finely grate the chocolate.
  2. Measure the sugar and 6 tablespoons of water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so it melts and becomes liquid. Add 2 tablespoons of boiling water. 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.
  3. In a separate bowl beat the cream to a soft floppy consistency then fold in the chocolate mixture. Spread in a 20cm loose-bottomed or springform tin lined with cling film, levelling the top with the back of a spoon. Cover with clingfilm and transfer to the freezer for a minimum of 4 hours to freeze.
  4. To serve, remove from the freezer, release from the tin and transfer to a plate. Decorate with the icing sugar, strawberries and grated chocolate. Allow to soften a little and serve about 10-15 minutes after coming out of the freezer.

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();