Velvet chocolate torte

- Serves 10
Ingredients
- 200g Divine dark chocolate
- 125g Caster sugar
- 8tbsp Water
- 4 Egg yolks
- 2tbsp Brandy
- 600ml Double cream
To decorate
- Icing sugar sifted
- 12 Strawberries sliced
- Single cream
- 50g Divine dark chocolate grated (optional)
Method
- STEP 1
Oil and line a 20cm loose-bottomed or spring-form tin with clingfilm.
- STEP 2
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.
- STEP 3
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 on to the chocolate so it melts and becomes liquid. Add 2 tablespoons 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.
- STEP 4
In a separate bowl beat the cream to a soft, floppy consistency then fold in the chocolate mixture. Spread into the prepared tin, levelling the top with the back of a spoon, then cover with clingfilm and transfer to the freezer for a minimum of 4 hours.
- STEP 5
To serve, remove from the freezer, release from the tin, transfer to a plate and decorate.
- STEP 6
Allow to soften a little and serve about 10-15 minutes after coming out of the freezer.