I wanted to make some kind of dessert to take round to Chris’s the other night as he had invited me over to watch a film. As he is the biggest chocoholic I know, something chocolaty was the obvious choice. I had a rummage though my recipe books and old cookery magazines and came across this recipe from an old BBC Good Food magazine. It appealed to me as it contained whipped egg whites meaning it produced a lighter torte than the more denser versions. After a few quick ingredient alterations I set about creating the torte. It was very easy to make and was setting in the fridge within the half hour.
I found that the torte didn’t require any time out of the fridge before being suitable to serve, due to the addition of the egg whites which kept the whole dessert light and moussey. We cut slices and eagerly picked up our forks. The forks sank effortlessly through the thick moussey layer and taste and texture was gorgeous. It just melted away on your tongue, all smooth, creamy and incredibly chocolaty while still being light and airy. Big indulgent grins spread across our faces and Chris pronounced the torte as being “divine.” Praise indeed from such a chocoholic.
Chocolate Velvet Torte
9 digestive biscuits
2 egg whites
75g caster sugar
200g dark chocolate
250ml double cream
1 tbsp brandy
Place the biscuits into a freezer or sandwich bag and bash them with a rolling pin until you achieve fine crumbs.
Melt the butter in a medium sized bowl and then add the crushed biscuits. Mix well until all the crumbs are buttery and then quickly press the mixture into the base of a deep 7inch loose bottomed cake tin. Pat down with the back of your hand.
Place the tin in the fridge to set while you prepare the filling.
Place a mixing bowl over a pan of simmering water (making sure the base doesn’t touch the water) and whisk the egg whites and sugar for about 5 minutes, until a thickened glossy meringue mixture is achieved. Remove from the heat.
Melt the chocolate in the microwave and meanwhile whip the double cream and brandy together until it just reaches the soft peak stage, you don’t want it too stiff.
Fold the melted chocolate into the meringue mixture, followed by the softly whipped cream.
Pour the chocolate moussey mixture into the tin and smooth the surface.
Cover with foil and leave to set in the fridge for a minimum of 4 hours or preferably overnight.
When you want to serve it, run a warmed knife around the inside of the tin to help release the torte. Unmold and serve immediately with a little extra lightly whipped cream if desired.
Nel Restaurant, Sydney
6 minutes ago