- Serves: 10
- Cook Time: 5 minutes
- Prep Time: 40 minutes plus 4 hrs freezing
- Effort: easy
For the mousse
- 375 g dark chocolate
- 100 g caster sugar
- 6 tbsp water
- 4 egg yolks
- 2 tbsp brandy
- 600 ml double cream
- icing sugar, sifted
- 12 large strawberries, sliced
- single cream, optional, to serve
1. Lightly grease a 20cm loose-bottomed cake tin and line with cling film.
2. Break the chocolate into sections and drop into a food processor. Process for 1 minute, or until just a few pieces remain in the otherwise powdery chocolate. Alternatively, you could finely grate the chocolate.
3. Place the sugar and water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.
4. Increase the heat and boil briskly for 3-4 minutes, until the mixture becomes a light syrup.
5. Set the food processor running and pour the hot syrup through the funnel onto the chocolate - it should melt, but add a dash of boiling water if the chocolate hasn't completely melted.
6. Drop the egg yolks into the melted chocolate and process for a few seconds before adding the brandy. If you are not using a food processor, beat the ingredients together with a wooden spoon.
7. In a separate bowl, whip the cream until lightly thickened.
8. Fold in the chocolate mixture and then spoon it into the prepared tin, levelling the top with the back of a spoon.
9. Cover with cling film and transfer to the freezer for a minimum of 4 hours, or until it has frozen.
10. To serve, remove the torte from the freezer, release it from tin and transfer to a plate. Leave to soften for about 10-15 minutes before dusting with icing sugar. Decorate with fresh strawberries and serve with single cream.
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