White chocolate crème brûlée
Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings
Dark mocha torte
- Preparation and cooking time
- Prep:
- Cook:
- Make up to 1 day ahead
- A challenge
- Makes 12 slices
Skip to ingredients
- 175g dark chocolatebroken into pieces
- 100g unsalted butterroom temperature
- 100g golden caster sugar
- 2 eggsplus 1 yolk, lightly beaten
- 85g ground toasted hazelnut
- 25g plain flour
- 2 tbsp strong espresso coffee
For the chocolate pastry
- 175g plain flour
- ½ tsp baking powder
- 50g cocoa powder
- 50g icing sugar
- 140g unsalted butterdiced
- 3 eggyolks
- crème fraîcheor whipping cream, to serve
Nutrition: per thin slice
- kcal437
- fat30g
- saturates15g
- carbs38g
- sugars23g
- fibre2g
- protein6g
- salt0.14glow
Method
step 1
first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
step 2
line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
step 3
To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.
