Chocolate Torte Recipe
chocolate ganache, crème fraîche ice cream, raspberry coulis, hazelnut crumble
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Ingredients
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Chocolate Torte Ingredients
Method
Preparation Directions
Make the Chocolate Torte
Preheat the oven to 180°C (350°F). Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Remove from heat and let cool slightly. In a separate bowl, whisk together the sugar and eggs until light and fluffy. Gradually stir in the melted chocolate mixture. Fold in the flour until just combined. Pour the batter into a greased and lined 8-inch cake tin. Bake for 25-30 minutes or until set. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
Prepare the Ganache
In a saucepan, heat the heavy cream until just simmering. Remove from heat and add the remaining dark chocolate. Let it sit for a minute, then stir until smooth. Pour the ganache over the cooled torte and let it set at room temperature.
Make the Raspberry Coulis
Blend raspberries with powdered sugar until smooth. Strain through a fine sieve to remove seeds.
Prepare the Hazelnut Crumble
Preheat the oven to 180°C (350°F). In a bowl, combine chopped hazelnuts, flour, butter, and a pinch of salt. Mix until crumbly. Spread on a baking sheet and bake for 10-12 minutes or until golden brown.
Serve
Serve slices of the chocolate torte with a scoop of crème fraîche ice cream, drizzle with raspberry coulis, and sprinkle with hazelnut crumble.