Chocolate Torte

This is perfect for when you have friends and family around as it will make enough for 16. For this recipe we use a 24cm dessert mould which are available from any good cook shops.

Chocolate Genoise:

300g sugar
12 eggs
225 flour
75g 100% cocoa powder

1). Whisk the eggs and sugar in a mixer on a high speed for ten minutes until very thick and frothy. It needs to be able to hold its shape, so keep whisking for as long as you see fit.

2). While you are doing this, sieve the flour and cocoa together twice. Spread the mix out onto 1 or 2 trays and bake.

3). When cooked (ten minutes at 200c) let it cool and cut out 3 sheets of cake 24cm by 24cm. The first one can be put in the bottom of the mould, cover the other 2 until later.

Chocolate and Coffee Mousse:

4 yolks
4 eggs
200g flour
180g sugar
8 sheets of gelatine
400g dark chocolate
600 ml double cream
800ml full fat milk
4 tbsp coffee granules

1). Bring the milk to the boil, whisk the eggs sugar and flour together. Pour the milk over this, whisking all the time, put back on the stove and bring to the boil, whisking always.

2). Soften the gelatine in cold water then add to the custard, pass through a sieve and divide by two. In half of this you melt the chocolate and the other half of the coffee,

3). When they have cooled down a little, fold in the double cream (half into each) lightly whipped.

4). Pour the chocolate into the mould, making sure there are no gaps, the other sponge, then the coffee, then a final sponge.

5). Chill for at least four hours, or overnight.

6). Take the cake out of the fridge, remove the mould with a hot knife. Again with a hot knife cut into 16 equal portions and place on a cooling rack above a tray. Leave back in the fridge for now.

Torte Glaze:

1 egg
250ml double cream
100g dark chocolate
240g caster sugar
1 tsp glucose syrup
1 tsp vanilla extract

1). Bring everything apart from the egg to the boil in a pan and cook for 5 minutes.

2). Pour onto the egg, whisking well and cook for a further couple of minutes until thick. Pour this over the tortes evenly and allow to set.