VELVET CHOCOLATE TORTE

 

VELVET CHOCOLATE TORTE

 INGREDIENTS

12 Hobnob biscuits

50g/2oz butter, melted

2 egg whites

85g/3oz caster sugar

250g/9oz plain chocolate (I use Bourneville)

284ml carton double cream

2 tablespoons brandy

 METHOD

1.   In a large strong plastic bag, crush the biscuits to crumbs with a rolling pin.  Stir into the melted butter until evenly mixed.  Reserve two tablespoons of the crumbs, then press the rest over the base of a 20cm/8” loose-bottomed cake tin and smooth down with the back of a large metal spoon.  Chill the base while you make the filling.

2.   In a mixing bowl set over a pan of simmering water, whisk the egg whites and the sugar for about 5 minutes until it forms a stiff meringue that stands in peaks.

3.   Break the chocolate and melt in a bowl over a pan of hot water. Whip the cream until it just holds its shape.

4.   Fold the chocolate into the meringue, followed by the cream and the brandy. Pour into the tin and smooth the top. Sprinkle with the reserved crumbs and chill for at least 4 hours, or preferably overnight, so it is softly set.

5.   Just before serving, remove the torte from the tin and slide on to a plate.

6.   Cut into wedges with a warm knife and serve with cream.



Ready to Serve - Delicious!