Jul 13 2026
Restaurants›Mercado›Chocolate Torte Recipe

Chocolate Torte Recipe

Inspired by Mercado
Time2h
Serves8

Flourless Choc Cake, Apricot Gastrique, Salted Cashew Brittle, Vanilla Ice Cream, Choc Chipotle Dust

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Ingredients

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Chocolate Torte

Apricot Gastrique

Salted Cashew Brittle

Vanilla Ice Cream

Choc Chipotle Dust

Method

Chocolate Torte

  1. 1

    Prepare the Oven

    Preheat your oven to 175°C (350°F). Grease a round 9-inch cake pan and line the bottom with parchment paper.

  2. 2

    Melt Chocolate and Butter

    In a medium saucepan, melt the dark chocolate and unsalted butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.

  3. 3

    Mix in Sugar and Eggs

    Stir in the sugar until well combined. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and salt.

  4. 4

    Bake the Torte

    Pour the batter into the prepared cake pan and bake for 25-30 minutes or until the edges are set but the center is still slightly soft. Let it cool before removing from the pan.

Apricot Gastrique

  1. 5

    Prepare the Apricots

    In a saucepan, combine dried apricots and water. Bring to a boil, then reduce heat and simmer for 10 minutes until apricots are soft.

  2. 6

    Blend the Gastrique

    Add sugar and red wine vinegar to the softened apricots. Blend until smooth. Adjust consistency with more water if needed. Set aside.

Salted Cashew Brittle

  1. 7

    Cook the Sugar

    In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and the mixture turns a light amber color.

  2. 8

    Add Cashews and Salt

    Stir in the cashews and salt quickly. Pour the mixture onto a greased baking sheet and spread evenly. Allow to cool and harden.

  3. 9

    Break into Pieces

    Once cooled, break the brittle into pieces and set aside for serving.

Vanilla Ice Cream

  1. 10

    Prepare the Custard Base

    In a saucepan, heat heavy cream, whole milk, and sugar over medium heat until sugar dissolves. If using a vanilla bean, split it and scrape the seeds into the mixture.

  2. 11

    Temper the Egg Yolks

    In a bowl, whisk the egg yolks. Gradually add the hot milk mixture to the egg yolks, whisking constantly. Then return the mixture to the saucepan.

  3. 12

    Thicken the Custard

    Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Strain through a sieve into a bowl.

  4. 13

    Chill and Churn

    Let the custard cool completely, then churn it in an ice cream maker according to the manufacturer's instructions. Freeze until set.

Choc Chipotle Dust

  1. 14

    Mix the Dust

    In a small bowl, combine cocoa powder, chipotle powder, and sugar. Mix well until fully combined.

  2. 15

    Dust the Torte

    Sprinkle the choc chipotle dust over the chocolate torte just before serving.

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