Pastries Recipes - Chocolate Brandy Torte Recipe

Ingredients

SERVES 12

For the base:

• 250g/9oz ginger nut biscuits

• 75g/3oz dark chocolate

• 100g/4oz butter

For the filling:

• 225g/8oz dark chocolate (broken into pieces)

• 250g/9oz Mascarpone cheese

• 2 eggs (separated)

• 3 tablespoons brandy

• 300ml/10fl oz double cream

• 4 tablespoons caster sugar

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Method:

1. Crush the biscuits in a bag with a rolling pin. Melt the chocolate and butter together and pour over the biscuits in a mixing bowl.

2. Mix well, then use to line the base and sides of a greased 23cm/9in loose-bottomed flan tin or spring form tin. Leave to chill. 

3. For the filling, melt the chocolate in a bowl set over a pan of simmering water then remove from the heat and beat in the Mascarpone cheese, egg yolks and brandy.     

4. Lightly whip the cream until just holding its shape and gently fold in the   chocolate mixture.

5. Whisk the egg whites in a bowl until standing in soft peaks. Add the caster sugar a little at a time and whisk until thick and glossy. Fold into the chocolate mixture, in 2 batches, until just mixed.

6. Spoon the mixture into the prepared base and chill for at least 2 hours before serving.