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Chocolate Drizzle & Truffle Torte

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Chocolate Drizzle & Truffle Torte


For the torte

100g butter, chopped

140g dark chocolate, 70% cocoa solids

6 eggs, separate

140g ground almonds

85g golden caster sugar

For the ganache

200g dark chocolate, 70% cocoa solids

200ml Langage Farm double cream

25g butter, softened

For decoration

50g each milk and white chocolate


Heat the oven to 170°C, butter and line a 20cm springform tin.

For the torte, break chocolate into a bowl and set over pan of simmering water, add the butter, heat until melted.  Take off heat and stir until smooth. Cool for about 5 mins.  Stir in egg yolks and ground almonds.  Whisk egg whites to soft peaks, then add sugar, spoonful at a time, mix until stiff peaks form.  Stir two spoonfuls of egg white into chocolate mixture then fold in the rest.

Spoon the mixture into the tin and bake for 30-35 mins until risen and just firm.  Cool in the tin before turning out.

For the ganache, put the chocolate into a bowl, heat Langage Farm double cream to just boiling point then pour onto the chocolate, stirring.  When the chocolate has completely melted add the butter and stir until glossy and smooth.  Cool cake and slice in half.  Sandwich together with a third of the ganache and use the rest to cover the top and sides of the cake.

For the decoration, melt the milk and white chocolate separately.  Drizzle alternately on top of the torte.

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