A rich chocolate treat Morston Hall style. Galton Blackiston suggests an indulgent chocolate torte, perfect for dinner parties after a hearty main course.
Galton's Chocolate Torte
Serves 10
ingredients
melted butter, for greasing
For the chocolate
truffle filling
75g caster sugar
250g good-quality dark chocolate
5 egg yolks
425ml double cream
For the sponges
6 eggs, separated
110g caster sugar
50g cocoa powder, sifted, plus extra for dusting
4 tbsp Tia Maria liqueur
Your choice of garnishes to serve
Method
Lightly brush the base and sides of two 20cm sandwich tins with melted butter and line the base with greaseproof paper.
For the chocolate truffle filling, put the sugar in a pan with 7 tbsp cold water and heat gently until dissolved. Bring to the boil, being careful not to allow the liquid to colour. Break the chocolate into small pieces and place in a food processor and quickly blitz to crumble. Then, with the motor running, pour in the hot syrup followed by the egg yolks. Process until you have a really smooth mixture and then scrape out into a large bowl.
In another bowl, whip the cream to form a soft trail. Quickly fold this into the chocolate mixture until thoroughly amalgamated and smooth. Refrigerate to firm up a little. Pre-heat the oven to 180c.
To make the sponges, place the egg yolks and sugar in a food mixer and whisk on high speed for about 5 minutes until pale and doubled in volume. Carefully whisk in the cocoa powder.
In a spotlessly clean bowl, whisk the egg whites until stiff. Using a large metal spoon, gently fold them into the egg and cocoa mixture. Divide the mixture between the sandwich tins and bake in the centre of the oven for 20 minutes (by which time the sponges should be just coming away from the sides of the tins and be springy to the touch).
Remove the sponges from the oven and turn out on to a wire rack. Trim the edges and place 1 sponge layer in the bottom of a deep-sided 20cm springform cake tin. Drizzle over 2 tbsp Tia Maria.
Remove the truffle filling from the fridge and spread it on to the sponge in the cake tin. Add the second sponge layer and drizzle the remaining Tia Maria on top. Place the torte in the fridge, or freezer, for at least 4 hours to firm.
Remove the torte from the fridge and take it out of the tin 20 minutes before serving. Dust with cocoa powder and serve with your favourite accompaniments - we like a little cool custard sauce and raspberries.
Chef-proprietor of Morston Hall with his wife Tracy, Galton Blackiston sources superb local produce for their charming Michelin starred country house hotel-restaurant. Pick up one of Galton's cookery books. Morston Hall, Morston near Holt. T: 01263 741041
