Chocolate torte

This is the most amazing chocolate dessert. Using 72% chocolate (dark) it has a rich, creamy texture and taste, and chocoholics will absolutely love it.

The glazed fresh fruit on the top adds the final touch, with the contrasting flavours of strawberries, redcurrants and blueberries setting off perfectly the chocolate filling. This is one dessert that you'll want to make again and again, and dinner party guests will all be asking for the recipe.

We recommend this chocolate torte as the finale to a romantic Valentine's Day dinner, dark chocolate, rich cream, luscious berries, very romantic.

dietary information:

dairy free no
gluten free no
nut free yes
vegan no
vegetarian yes
wheat free no
Chocolate torte

serves 8-10

200 g shortbread biscuits
150 g butter, low fat spread or margarine
350 ml double cream
100 g icing sugar, sifted
250 g 72% cocoa chocolate
12 strawberries, hulled & halved
50 g blueberries
25 g redcurrants
2 tbsp strawberry jam
1 tbsp water
conversion charts

1. Line a 23cm (9") diameter springform tin with non-stick baking paper.
2. Put the biscuits in a plastic bag, squeeze out as much air as possible, tie up the top and crush the biscuits using something like a rolling pin. Take care not to split the bag.
3. Put 75g of butter or alternative being used into a saucepan and gently melt. When melted add the crushed biscuits and mix thoroughly together. Tip into the prepared tin and level the biscuit base. Press the biscuit firmly together using the back of a spoon. Place in the fridge while making the filling.
4. melting chocolate using bain marie technique Place 75g of butter or alternative into a bowl with the chocolate that has broken into pieces. Put the bowl over a saucepan of gently simmering water (see picture), making sure that the base of the bowl does not touch the water. Ensure that all the chocolate has melted and mixed thoroughly with the butter.
5. Place the cream or dairy free alternative into a large bowl and whisk until thickened slightly, and increased in volume. Add the sifted icing sugar and beat well together. The softer you leave the cream then the softer the finished filling will be. So you can get completely different textures just by how much you whisk the cream.
6. Using a large metal spoon add 2 spoonfuls of the cream mix to the chocolate mix and gently fold together. Then add the remaining cream to the chocolate mix and gently fold in until the mixture is fulled mixed and no marbling is present.
7. Pour the chocolate mix into the prepared tin and return to the fridge for at least 4 hours, overnight preferably.
8. Prepare the fruits ready for glazing. Heat the strawberry jam with 1 tbsp of water (this will thin it slightly to make it easier for glazing the fruits). Dip the fruits into the glaze and then arrange on the top of the chocolate dessert. Return to the fridge and chill for at least 1 hour before serving.
9. To serve, remove the springform tin carefully to avoid disturbing the fruits. Gently peel off the baking paper from the sides and the base and place on a serving dish.
decorated chocolate torte This dessert makes an impressive finale to a dinner party. Serve with an ice cold crisp sparkling wine for a wonderful combination of flavours.


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