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Add a photoThe ultimate chocolate torte full of tempting flavors!
Ingredientes
- Cake:
- 200 g marzipan
- 225 g plain chocolate, 70% cocoa solids, broken into pieces
- 175 g butter
- 75 g Muscovado sugar
- 100 g caster sugar
- 5 eggs
- 125 g flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbs cocoa powder, sifted
- 60 ml amaretto
- White ganche:
- 175 g white chocolate, broken into pieces
- 140 ml double cream
- 1/4 tsp vanilla essence
- Dark ganache coating:
- 175 g dark chocolate, broken into pieces
- 75 g butter
- 60 ml double cream, warmed
Direcciones
- Freeze the marzipan for 30 minutes to firm it up and make grating easier.
- Melt the chocolate in a heatproof bowl over a pan of simmering water.
- Cream together the butter and sugar until pale and fluffy. Gradually beat in three eggs - don't worry if the mixture curdles.
- Sift together flour, baking powder and salt, add 3 tbs of the flour and all the cocoa to the butter and eggs mixture. Gradually beat in the remaining eggs. Fold in the rest of the flour.
- Grate the chilled marzipan and crumble into the cake mixture. Pour all the melted chocolate into the mixture, then stir in, making sure it's evenly distributed. Add 2 tbs of the amaretto and stir thoroughly to combine.
- Grease and line a 20.5cm spring form tin with baking parchment. Put the mixture into the cake tin, spread evenly and bake for 45 min at 190°C or until a skewer inserted in the centre comes out clean. (If the cake is browning too quickly, cover it with foil). Cool in the tin for 30min.
- Remove cake from tin and cool completely on a wire rack, then drizzle with remaining amaretto.
- To make the white chocolate ganache coating, put the broken pieces into a pan with cream and gently melt the chocolate, stirring occasionally until smooth.
- Remove from flame, stir in vanilla essence and allow to cool completely (you may place it in the fridge for 30 minutes).
- Beat the chilled mixture thoroughly to lighten it and increase in volume.
- Spread the ganache immediately (it hardens very quickly) with a spatula or knife over the lower slice of the torte. Cover with the top layer and press it down lightly but firmly.
- To make the chocolate ganache coating, melt the chocolate in a heatproof bowl over a pan of simmering water. Add the butter and the warm cream and stir everything together until smooth.
- Ladle the warm ganache coating over the cake top, letting it trickle down the cake sides. Use a palette knife to spread the ganache evenly over the cake.
- You may store the cake in an airtight container and eat it within one week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 10 servings | |
| Calories 863 | |
| Calories from Fat 495 | 57% |
| Total Fat 56.67g | 71% |
| Saturated Fat 31.61g | 126% |
| Trans Fat 0.02g | |
| Cholesterol 170mg | 57% |
| Sodium 828mg | 35% |
| Potassium 486mg | 14% |
| Total Carbs 84.12g | 22% |
| Dietary Fiber 6.1g | 20% |
| Sugars 23.02g | 15% |
| Protein 12.42g | 20% |
