Chocolate torte
- Ben Allen
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Serves 8 - 10
Easy
Prep: 30 mins
Cook: 50 mins
plus 30 mins chilling
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Hazelnuts and biscuits are blitzed together to form a moreish base for this chocolate torte recipe. Serve with whipped cream with added orange zest and vanilla for a luscious dessert
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Try this decadent chocolate torte then check out our chocolate cheesecake, chocolate molten cake and more chocolate tart recipes. This recipe comes courtesy of head chef Ben Allen at The Parakeet, in north London's Kentish Town. theparakeetpub.com
Ingredients
Nutrition
-
40g unsalted butter
plus extra for the tin
-
150g digestive biscuits
-
50g toasted hazelnuts
plus 1-2 extra for grating
-
½ tbsp runny honey
-
50g soft dark brown sugar
-
185ml double cream
-
115ml full-fat milk
-
300g 64% dark chocolate
finely chopped
-
2 eggs
lightly beaten
-
385ml double cream
-
zest of ½ an orange
-
1 tsp vanilla paste
Nutrition: (10)
- kcal632
- fat53.1g
- saturates29.6g
- carbs30.5g
- sugars21.1g
- fibre3.4g
- protein6.3g
- salt0.4g
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Method
-
step 1
Butter and line a 20cm springform tin. Blitz the biscuits and toasted hazelnuts to a fine crumb in a food processor. Warm the butter, honey and sugar in a pan over a medium heat for 5 mins until melted and combined. Add to the biscuit mixture and combine. Press into the base of the lined tin, using the back of a spoon to level out. Leave to set in the fridge for 30 mins.
-
step 2
Heat the oven to 110C/90C/gas ¼. Bring the milk and cream to a boil in a pan. Put the chocolate into a large bowl and pour over the cream mixture, mixing until smooth. Whisk the eggs until combined and glossy, then pour this over the biscuit base. Bake for 40 mins until just set. Leave to cool to room temperature. Chill if not eating straight away and leave for 1 hr before slicing.
-
step 3
Whisk the double cream with the orange zest and vanilla paste until just firm. Just before serving, grate the remaining hazelnuts over the torte. Slice the torte and serve with spoonfuls of the cream.
Discover more delicious chocolate pudding recipes.
Authors
Ben Allen
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