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Dark & White Chocolate Torte

About Dark and White Chocolate Torte: If you can’t decide if you prefer bitter dark chocolate or rich creamy white chocolate then this gateau is for you. Preparation Time: 25 min Cooking Time: 45 min Ingredients: Note: 1 Cup = 250 ml For Cake Batter 4 egg 100g or 7 tbsp caster sugar 100g or ¾ cup plain flour Dark Chocolate Cream 300 ml or 2/3 cup double (heavy) cream 150g dark chocolate, broken into small pieces White Chocolate Icing 75g white chocolate 15g or 1tbsp butter 1tbsp milk 50g or 4 tbsp icing sugar Chocolate caraque Method: For Cake…

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About Dark and White Chocolate Torte: If you can’t decide if you prefer bitter dark chocolate or rich creamy white chocolate then this gateau is for you.

Preparation Time: 25 min

Cooking Time: 45 min

Ingredients:

Note: 1 Cup = 250 ml

For Cake Batter

  • 4 egg
  • 100g or 7 tbsp caster sugar
  • 100g or ¾ cup plain flour

Dark Chocolate Cream

  • 300 ml or 2/3 cup double (heavy) cream
  • 150g dark chocolate, broken into small pieces

White Chocolate Icing

  • 75g white chocolate
  • 15g or 1tbsp butter
  • 1tbsp milk
  • 50g or 4 tbsp icing sugar
  • Chocolate caraque

Method:

For Cake Batter

  1. Grease a 20 cm / 8 inch round spring form tin and line the base. Whisk the eggs and caster sugar in a large mixing bowl with electric beater for about 10 minutes, or until the mixture is very light and foamy and the whisk leave a trail that lasts a few seconds when lifted.
  2. Sieve the flour and fold in with a metal spoon or spatula. Pour into the prepared tin and bake in a preheated oven at 180°C / 350°F/Gas mark 4, for 35-40 minutes, or until springy to the touch.
  3. Leave to cool slightly, and then transfer to wire rack to cool completely. Cut the cold cake into 2 layers.

For Dark Chocolate Cream

  1. To make the chocolate cream, place the cream in a saucepan and bring to the boil, stirring.
  2. Add the chocolate and stir until melted and well combined.
  3. Remove from the heat and leave to cool. Now beat with a wooden spoon until thick.
  4. Sandwich the 3 cake layers back together with the chocolate cream and place on a wire rack.

White Chocolate Icing

  1. To make the icing, melt the chocolate and butter together and stir until blended.
  2. Whisk in the milk and icing sugar. Whisk for a few minutes until the icing is cool.
  3. Pour it over the cake and spread and spread with a palette knife (spatula) to coat the top and sides.
  4. Decorate with chocolate caraque and leave to set.

Tips: to make chocolate caraque, spread melted dark chocolate on a marble or acrylic board. As it begins to set, pull a knife through the chocolate at a 45° angle, working quickly to produce long, thin tubes of chocolate.

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