Velvet Chocolate Torte
This decadent chocolate semifreddo is a luscious frozen dessert that perfectly balances rich chocolate flavor with creamy sweetness. With a silky, melt-in-your-mouth texture and hints of brandy, each bite delivers a delightful blend of indulgence and elegance. Pair this frozen treat with fresh strawberries for a burst of juicy sweetness that complements the creamy chocolate base. Ideal for entertaining or as a special homemade treat, this dessert is sure to impress your guests with its luxurious taste and sophisticated presentation.
— Constant Cookbook
Ingredients
- 200g/7oz plain chocolate
- 100g/3½oz caster sugar
- 4 free-range egg yolks
- 2 tbsp brandy
- 570ml/1 pint double cream
- , sifted icing sugar
- 12 large strawberries
- single cream
Instructions
- Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
- Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
- Measure the sugar into a small pan with 90ml/3fl oz of water 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, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains.
- 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 with a wooden spoon.)
- In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
- To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like.
Prep Time
PT30M
Yield
Serves 10
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