Now, I know I made a chocolate torte last year for Christmas. But this year I hosted my first Christmas dinner, and I needed a recipe that I knew that was quick and easy. I have done a slight twist on last year’s torte recipe. It works perfectly with the bitter dark chocolate and then a sweet contrast with the sweet toffee on top! You will need a 9″ fluted tin tart (loose base is better). I hope you enjoy 🙂
For the Torte
300ml Whipping Cream
3 Bars of Dark Chocolate (I used green & blacks)
tablespoon of coco powder (Iused bournville)
296g of Bourbon Biscuits
150g of Unsalted butter
1 tablespoon of vanilla toffee spread *optional
For the Cinder toffee
100 grams caster sugar
4 tablespoons golden syrup
1½ teaspoons bicarbonate of soda
Butter for greasing tin
- Empty the entire packet of biscuits into the food processor on the lowest setting until they turn into crumbs. Don’t forget to add your cocoa powder. (use a plastic bag and rolling pin if you don’t have a food processor).
- Place a small saucepan on the stove on a medium heat. Once the saucepan starts to get warm, add the butter until it melts. Put the food processor on a low setting again and slowly pour the butter in. Until the butter has completely mixed in with the biscuit breadcrumbs.
- Now empty the breadcrumbs into your fluted 9″ tart tin. Use your fingers to make the crust around the edge first. Then flatten the remaining breadcrumbs in the middle. After you’ve roughly got the breadcrumbs in place, use a palette knife to flatten the base and make a sharp definition between the crust and base. Now place your tin in the fridge to harden (leave in the fridge for around 10-15 minutes).
- Now break up the dark chocolate into small chunks and put in a heatproof bowl. Place in the microwave for a minute at a time until the chocolate is melted. Once the chocolate is melted, pour the whipping cream into the bowl and place back in the microwave for another minute.
- Remove the chocolate cream mixture out of the microwave. Using a heat proof spatula slowly mix the chocolate and whipping cream together, Don’t forget to add the vanilla spread if you have it. Once the chocolate is completely incorporated with the cream it will become thick, but still have a pouring texture.
- Remove the tin from the fridge and empty the chocolate mixture into the tin. And evenly spread until the mixture is touching the edges (use a palette knife or regular knife to achieve an even finish).
- You now have your dark chocolate torte (YAY), place in the fridge for an hour and half so it sets. Sprinkle some edible gold glitter on top for a festive decoration!
- Using a large heavy bottomed saucepan. Empty the golden syrup first (Tip: Rub some sunflower on your spoon before using the syrup. This way it doesn’t stick) then the caster sugar. Use a wooden spoon to mix together the syrup and sugar. (It’s important not to stir the mixture once your pan is on the heat)
- Place your saucepan on the heat and the mixture will start to melt. After around 3/4 minutes the mixture will start to bubble and turn a maple syrup colour. Once this happens taken the saucepan off the heat.
- Add the bicarbonate soda into the mixture, and start to beat with your wooden spoon. When you add the bicarbonate soda the mixture will double in volume and as you keep mixing resemble a golden cloud. Once it’s reached a pale gold colour, empty into your small greased tin. Leave to one side to set.
- Once the cinder toffee has set, remove from the tin and place in freezer bag and seal. Use a rolling pin to bash into small crumbs and chunks. Then just before serving scatter on the torte.
Serve with vanilla ice cream and cinder toffee (if you have any of the bourbon biscuit crumbs left, scatter on top too)