This Mary Berry Chocolate Torte is a rich and velvety recipe, which is a no-bake, frozen dessert that’s surprisingly simple to make. It’s a classic, foolproof recipe, perfect for an elegant and showstopping dessert.
Mary Berry Chocolate Torte Ingredients
- 200g (7oz) dark chocolate (around 40% cocoa solids), broken into pieces
- 100g (3½oz) caster sugar
- 6 tbsp. water
- 4 large egg yolks
- 2 tbsp. brandy (optional)
- 600ml (1 pint) double cream
To Decorate (Optional):
- Fresh strawberries or raspberries
- A dusting of icing sugar or cocoa powder
How To Make Mary Berry’s Chocolate Torte
- Prep the tin and chocolate: Lightly oil a 20cm (8in) loose-bottomed or springform tin and line it with cling film. Finely chop or process the dark chocolate in a food processor until it becomes a powder with just a few small pieces remaining. If you don’t have a food processor, you can finely grate the chocolate.
- Make the sugar syrup: In a small saucepan, gently heat the caster sugar and water, stirring occasionally until the sugar has completely dissolved. Turn up the heat and boil briskly for 3–4 minutes to create a thin syrup.
- Melt the chocolate: With the food processor running, carefully pour the hot sugar syrup through the funnel onto the powdered chocolate. The heat from the syrup will melt the chocolate into a smooth liquid. If some chocolate remains unmelted, add a dash of boiling water.
- Combine the base: Add the egg yolks and optional brandy to the chocolate mixture and process for a few more seconds until combined. If not using a processor, beat these ingredients together by hand in a bowl.
- Fold in the cream: In a separate large bowl, beat the double cream until it reaches a soft, floppy consistency (soft peaks). Gently fold the chocolate mixture into the whipped cream until it is evenly combined and not streaky.
- Freeze the torte: Spread the mixture into the prepared tin, leveling the top with the back of a spoon. Cover with cling film and transfer to the freezer for a minimum of 6 hours, or until completely frozen solid.
- Serve: About 20 minutes before serving, remove the torte from the freezer. Release it from the tin, peel away the cling film, and place it on a serving plate. This allows it to soften just enough to be sliced easily. Decorate with fresh berries and a dusting of icing sugar, if desired.
Recipe Tips
- How to get a velvety texture? The key is to whip the cream only to soft, floppy peaks. If you overwhip the cream until it’s stiff, the torte will be heavy rather than light and velvety.
- Can I make this without a food processor? Yes. Finely grate the chocolate into a heatproof bowl. Pour the hot sugar syrup over the grated chocolate and stir until completely melted and smooth. Then, beat in the egg yolks and brandy.
- How to ensure a clean release? Don’t skip lining the tin with cling film. This is the secret to easily removing the frozen torte without it sticking.
- Can I make this ahead of time? This is the perfect make-ahead dessert. It needs to be frozen and can be made up to a month in advance and kept well-wrapped in the freezer.
What To Serve With Chocolate Torte
This rich, frozen dessert is a showstopper on its own.
- A side of fresh, tart berries like raspberries or sliced strawberries helps to cut through the richness.
- A drizzle of single cream.
- A few chocolate curls for extra decoration.
How To Store Chocolate Torte
- Freeze: This torte must be stored in the freezer. Keep it well-wrapped in cling film and a layer of foil for up to one month.
Chocolate Torte Nutrition Facts
- Serving Size: 1 slice (1/12th of torte)
- Calories: 450 kcal
- Fat: 38g
- Carbohydrates: 22g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a baked cake?
No, this is a no-bake, frozen dessert. It has a smooth, rich texture similar to a frozen mousse or a very dense ice cream cake.
Can I make this without brandy?
Absolutely. The brandy adds a lovely depth of flavor, but you can simply omit it for an alcohol-free version.
Why did my chocolate seize when I added the syrup?
This can happen if the syrup is not hot enough or if the chocolate was not processed finely enough. Ensure the syrup is boiling when you pour it in, and that the food processor is running to incorporate it quickly.
Try More Recipes:
- Mary Berry Gluten-Free Chocolate Cake Recipe
- Mary Berry Dairy-Free Chocolate Cake Recipe
- Mary Berry Chocolate Orange Cake Recipe
Mary Berry Chocolate Torte Cake Recipe
Description
A luxurious and velvety no-bake frozen chocolate torte from Mary Berry that is surprisingly easy to make and naturally gluten-free.
Ingredients
Instructions
- Line a 20cm (8in) springform tin with oiled cling film.
- Process or finely grate the chocolate into a powder.
- Heat sugar and water in a pan until dissolved, then boil for 3-4 minutes to create a thin syrup.
- With the food processor running, pour the hot syrup over the chocolate to melt it. Add the egg yolks and brandy and process briefly.
- In a separate bowl, whip the double cream to soft, floppy peaks.
- Gently fold the chocolate mixture into the whipped cream.
- Pour into the prepared tin, cover, and freeze for at least 6 hours.
- Let it soften for 20 minutes before slicing and serving.
Notes
- This recipe is naturally gluten-free, making it a great option for guests with dietary restrictions.
- Do not overwhip the cream; the texture should be soft and floppy, not stiff.
- This is a very rich dessert, so a small slice goes a long way.
- Decorate with fresh berries just before serving to add a pop of color and freshness.
Mary Berry Chocolate Torte Cake Recipe
