My easy Dark Chocolate Torte
Today is my cousin RS’s birthday. Had I been in Kolkata,
maybe I would have baked his birthday cake. Maybe my mother or brother is
baking him one. Nevertheless, I feel like celebrating his birthday by making
something sweet. Also we are not getting the treat everyone is getting at home.
So this torte is dedicated to him and to our treat.
Arree yaar, Khane ke
liye kuch bahana chahiye!
By the way, Torte is a multilayered cake usually made with
flour and eggs. However, it can also be made without flour and egg. This is a
no bake, no flour and no egg recipe and it is very easy to make. I found the
recipe at my GP’s surgery while waiting to see him. However, I have changed the
recipe to make it little easy and quick, less fatty by making it egg less and
changed the quantity of cream used. I
eat some good torte at Patisserie Valerie. Although I changed the recipe from
original, I know, they actually taste like the original. And of course, it is
little healthy.
So try it. I am sure you will love it.
Serves: Should serve 4. But we are in the mood for gluttony. It is for just the
2 of us.
Preparation Time: 15minsCooling time: 2 hours
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Ingredients:
100g dark
chocolate
100ml single cream
4-Digestive
Biscuit ( I used Mcvities)
2/3-teaspoon sugar
( optional)
2/3-teaspoon low
fat spread ( I used flora) ( use butter if you like)
1-small tart tray/baking
tray ( I used a small egg frying pan)
Parchment Paper (
Today I used Aluminium foil)
10-Raspberry , few
extra for serving ( or any other fruits like Strawberry, Cherry Lychee etc)
Icing sugar for
dusting
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Method for preparing the torte base:
1. Line a small tart tray or any small
2-inch bowl with parchment paper. I used aluminium foil to cover my small pan.
Lining in this way helps to take the torte off the tray or pan for serving.
2.
Put
the digestive biscuits in a zip lock plastic bag. Use a roller pin to make
crumbs. You can also make crumb by putting them in a blender or using a mortar
pestle
3. Put the crumbs in a bowl and combine
low fat spread/butter and sugar (optional).
4.
Press
the crumbs to make the layer at the bottom of the lined tray/pan/bowl. Cover
with cloth or cling film and chill while you make the filling.
Method for making the Filling:
1. Melt the chocolate
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Method for melting chocolate :
1.
Take a large
bowl or pan. Fill the pan couple of inches with water. On a low heat simmer
the water
2.
Break the
chocolate into pieces
3.
Use a heatproof
bowl (I used a stainless steel bowl as the quantity of chocolate is less, I
will not have to hold it on hot water for very long. But be careful and use a
cloth to hold the stainless steel bowl )
4.
Place the
chocolates in the heatproof bowl and sit over the simmer water.
5.
Allow the
chocolate to melt, stirring occasionally
Note: you can melt chocolate directly on heat or in
microwave. However, I like this method as it gives the best result. The right
consistency of the sauce and prevents from seizing through overcooking. I
definitely do not melt chocolate adding water and directly placing the
bowl/pan over fire. I feel that just spoils the quality and taste of
chocolate.
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2. Let the melted chocolate cool down a bit
3. Fold in the single cream, sugar
(optional) in the chocolate
4. Fold until the mixture thickens and
has smooth feel to it
1. Pour the chocolate cream mixture
into the tray/pan/bowl
2. Level the surface with a back of a
spoon
3. Put the tray in the fridge and
leave to firm up: timing will depend on your fridge’s coldness. However, should
be chilled for at least one hour. You can keep over night if you like
3. Un-mould and serve with fruits
like raspberry, strawberry etc. also, you can dust the torte with icing sugar
and serve with mint
Enjoy!
