Spiced Choc Torte
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
12
- Ingredients
- ½ cup butter
- ½ cup caster sugar
- 1 egg
- 1 Tbsp cocoa powder
- 2 cups self-rising flour
- 1 ½ cups double cream (48% fat)
- 1 stick cinnamon
- 1 dried, red chili pepper
- 1 ⅔ cups double cream (48% fat)
- 11 ozs plain Dark chocolate (chopped)
- 2 Tbsps brown sugar
- 1 cup fresh Raspberries
Preparation steps
1.
Heat the oven to 180°C/160°C fan/350°F/gas 4. Put the butter and sugar into a bowl and cream together. Stir in the egg. Add the cocoa powder and flour and mix to a stiff dough.
2.
Roll out the pastry and use to line a 23cm fluted flan tin. Bake 'blind' in the oven for 15 minutes. Remove the paper and baking beans and return to the oven for a further 5–10 minutes until cooked. Cool.
3.
Put the cream into a pan. Add the cinnamon stick. Snip the dried chilli with scissors and add to the pan. Bring the cream almost to the boil and then remove from the heat. Leave for 30 minutes.
4.
Strain the cream into a clean pan. Put the chocolate and sugar into a bowl. Bring the cream to the boil and pour over the chocolate. Stir well until thick and glossy. Pour into the tart case. Scatter over the raspberries and then chill for 1 hour.
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