Chocolate torte

Preperation time: 20 mins
Cooking time: 5 mins
Serves: 8

Recipe Ingredients

200g plain chocolate, broken into pieces;
100g caster sugar;
6 tbsp water;
4 egg yolks;
2 tbsp brandy;
600ml double cream.

Recipe Method

Oil a 23cm loose-bottom or springform tin and line with clingfilm.

Put the broken chocolate into a food processor and process until the chocolate is like a powder.

Put the sugar and water in a small pan and heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil for about 3 mins until you have a thin syrup. Start the processor running and pour in the hot syrup so that the chocolate becomes a liquid. (if any unmelted chocolate remains, add some boiling water). Add the eggs yolks and process a little before adding the brandy.

In a separate bowl whisk the cream to a floppy consistency then fold in the chocolate mixture. Pour into the prepared tin and level off the top. Cover with clingfilm and put in the freezer overnight.

Take out of the freezer about 20mins before serving to allow to soften slightly.