Chocolate Torte

Chocolate Torte


  • 100g butter (unsalted)
  • 125g Amaretti biscuits
  • 500g Mascarpone cheese
  • 90ml strong black coffee (cooled)
  • 30ml brandy
  • 200g plain chocolate
  • 150ml double cream
  • 2 dessertspoons icing sugar
  • 50g cocoa powder


Make base by melting butter - add to crushed Amaretti biscuits. Mix, then press into base of a buttered 20cm. loose bottom cake tin. Place three-quarters of the Mascarpone cheese in a bowl. Beat well to soften, then add coffee & brandy. Melt chocolate in basin over hot water then add to the Mascarpone mix. Whip cream until it just holds its shape and fold into the above mix. Pour over base, cover and chill in fridge till firm. Whip remaining Mascarpone and icing sugar till smooth. For added luxury, mix 150ml. unwhipped double cream into the Mascarpone and sugar. Remove torte from tin and spread whipped mixture evenly over the top. Sprinkle with cocoa powder.

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