Simon © 2011
VELVET CHOCOLATE TORTE (Serves 8 – 10)
This takes 10 minutes to make and is great to have in the freezer – goes brilliantly with summer fruits
200g / 7 oz good quality plain chocolate
100g / 4 oz caster sugar
4 fl oz water
4 egg yolks
2 tbsp Brandy
586ml/ 1 pint double cream
Line a loose-bottomed or spring form tin (apprix 20cm / 8” diameter) with clingfilm.
Break the chocolate into squares and drop in the bowl of the magimix. Blitz for a minute or two until just a few small pieces remain and the rest is like a powdery chocolate.
Measure the sugar and water into a saucepan and heat gently until the sugar has dissolved then raise the heat and boil briskly for approx 4 mins to obtain a thin syrup. Set the processor running and pour this liquid through the funnel onto the chocolate so that it melts. Add just a tad more boiling water if some of the chocolate hasn’t melted. Next add the egg yolks and process for a few seconds then tip in the Brandy.
In a separate bowl, beat the cream to form soft, floppy folds – not butter (!) then fold in the chocolate and transfer to the tin. Cover with cling and freeze for at least 4 hours.
To serve, remove from the freezer at least 20-25 mins before serving and turn out onto a plate. Sift a little icing sugar over the surface and get stuck in!