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Thread: Deep chocolate vanilla torte

  1. #1
    Elite Member Honey's Avatar
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    Dec 2006

    Default Deep chocolate vanilla torte

    Makes 1 x 18cm dessert


    • 500g dark chocolate, 70 per cent cocoa solids
    • 550ml whipping cream
    • seeds from 1 vanilla pod
    • 2Ĺ tsp vanilla extract


    • cocoa powder for dusting
    • whipped or thick cream to accompany


    1. Line with clingfilm a loose-bottom cake tin 18cm across and 6cm deep. Chop or break up the chocolate and gently melt it in a bowl set over a pan containing a little simmering water. Once melted, leave to cool a little.
    2. Warm 3 tbsp of the whipping cream with the vanilla seeds, leave to cool, then stir back into the rest. Whisk this vanilla cream in a large bowl with the vanilla extract until it forms soft peaks. In two goes, stir in the melted chocolate until combined. Pour the mixture into the cake tin. Using a bendy knife, sculpt the top into waves. Chill for at least 3 hours or ideally overnight until firm.
    3. To serve, unmould the torte and carefully roll the sides in cocoa powder. Slice into thin wedges (itís rich, so may serve 10). Spoon on a blob of cream
    Deep chocolate vanilla torte | Mail Online

  2. #2
    Elite Member McJag's Avatar
    Join Date
    Feb 2007


    Honey! This is a weapon of mass destruction!
    I didn't start out to collect diamonds, but somehow they just kept piling up.-Mae West

  3. #3
    Elite Member Mariesoleil's Avatar
    Join Date
    May 2006
    Canada baby!


    Yum, this must taste like truffles.
    "Books are the quietest and most constant of friends; they are the most accessible and wisest of counsellors, and the most patient of teachers."

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