Alastair Hendy's Deep Chocolate Vanilla Torte

Name: Alastair Hendy's Deep Chocolate Vanilla Torte
Cuisine: French
Ingredients: 500g dark chocolate, 70 per cent cocoa solids; 550ml whipping cream; Seeds from 1 vanilla pod; 2½ tsp vanilla extract; Cocoa powder for dusting; Whipped or thick cream to accompany

Over a year ago 2,871 views

French Dessert

Ingredients

500g dark chocolate, 70 per cent cocoa solids
550ml whipping cream
Seeds from 1 vanilla pod
2½ tsp vanilla extract
Cocoa powder for dusting
Whipped or thick cream to accompany

Accompaniment

Method

1
Line with clingfilm a loose-bottom cake tin 18cm across and 6cm deep. Chop or break up the chocolate and gently melt it in a bowl set over a pan containing a little simmering water. Once melted, leave to cool a little.

Warm 3 tbsp of the whipping cream with the vanilla seeds, leave to cool, then stir back into the rest. Whisk this vanilla cream in a large bowl with the vanilla extract until it forms soft peaks.

In two goes, stir in the melted chocolate until combined. Pour the mixture into the cake tin. Using a bendy knife, sculpt the top into waves. Chill for at least 3 hours or ideally overnight until firm.

To serve, unmould the torte and carefully roll the sides in cocoa powder. Slice into thin wedges (it’s rich, so may serve 10). Spoon on a blob of cream.

Makes 1 x 18cm dessert.