Mary Berry recipe for Divine Chocolate

Divine Velvet Chocolate Torte – Mary Berry Recipe

Velvet Chocolate Torte by Mary Berry

We love this sumptuous and rich chocolate torte recipe from one of our favourite chefs, Mary Berry – just in time for Great British Bake Off! Give it a go and send us your pics, we’ll feature them here 🙂

Serves 10. Suitable for vegetarians.

Ingredients
200g (7oz) Divine Dark Chocolate
125g (4oz) caster sugar
8 tablespoons water
4 egg yolks
2 tablespoons brandy
600ml (1 pint) double cream

To Decorate
A little icing sugar, sifted
12 large strawberries, sliced
A little single cream
50g grated Divine Dark Chocolate

Equipment
20cm (8″) loose bottomed or spring-form tin, oiled and lined with clingfilm
Optional: Food processor

Method
Break the chocolate into sections and drop into a processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively you can finely grate your chocolate.

Measure the sugar and 6tbsps water into a small pan and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 mins until it makes a thin syrup. Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid. Add 2tbsps boiling water. Next add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.

In a separate bowl beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread into the prepared tin, levelling the top with the back of a spoon, then cover and transfer to the freezer for a minimum of 4 hours to freeze.

To serve – remove from the freezer, release from tin and transfer to a plate. Decorate as you wish – strawberries or raspberries and grated chocolate are a lovely touch. Allow to soften a little and serve about 10-15 mins after coming out of the freezer.

Note: If you don’t have a spring-form tin you can spoon the mixture into a freezer-safe shallow dish, cover, then freeze. After thawing for 20 mins the torte will be ready to spoon onto serving plates and be decorated. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.

Mary says: A chocolate for all chocolate enthusiasts. Cooking, melting or just enjoying Divine Chocolate is just that.

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