Frozen chocolate torte

Cool off with this delicious dessert topped with fresh strawberries, a total summer joy
By Mary Berry
Frozen chocolate torte
  • Rating:
  • 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

To decorate

  • 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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