Chocolate velvet torte

This recipe is from my mother-in-law Joan who makes fantastic desserts and cakes (she is making and decorating my sister-in-law's wedding cake next year!).  She first made it for us last Christmas and I loved it so much I decided to include it as my second Christmas recipe.  The texture of this dessert is soft and velvety like a Cadbury's Wispa but with a grown up edge.  The real beauty of this recipe is that it can be made in advance and frozen until you need it - just defrost it before decorating and serving.


Serves 6-8 

Ingredients

• 200 grams dark chocolate
• 6 tablespoons water
• 115 grams caster sugar 
• 2 egg yolks
• 2 tablespoons brandy or any liqueur - I think Kahlua works brilliantly
• 600 ml double cream
• A punnet of raspberries to decorate (optional)
• Cream to serve (optional)

Method

1. Melt the chocolate in a bowl over a pan of simmering water.  Don’t let the water touch the bowl.  By keeping the bowl away from the water you are using indirect heat to melt the chocolate and this will reduce the chances of the chocolate burning. 
2. In a separate pan, heat the water and sugar on a low heat until the sugar has melted.  Then turn up the heat and boil briskly for 3-4 minutes to form a light syrup.
3. Add the syrup to the chocolate and beat the mixture.
4. Next add the egg yolks and mix well.
5. Now add the liqueur and mix again.   
6. In a separate bowl, whisk the double cream until it forms soft peaks - take care not to let it become too stiff. 
7. Fold the chocolate into the cream.
8. Grease an 8 inch spring form (or loose-bottomed) cake and line with cling film.
9. Pour in the mixture.
10. Cover with cling film and place in the freezer overnight. 
11. Once frozen, remove the torte from the cake tin and keep in the freezer for up to 3 months. 
12. Remove from the freezer three hours before serving.  Leave it to defrost at room temperature for the first hour and then return to the refrigerator until you are ready to serve.  You can serve it on it's own, with fresh cream or decorated with berries.