Love a dessert that looks like it took hours but really didn’t? With only a little melting and stirring needed to make it, this decadent chocolate torte is your new go-to.
Lusciously rich dark chocolate meets the bright zing of fresh raspberries for a combo that’s as gorgeous as it is delicious. With just a handful of ingredients and minimal faff, it’s the kind of showstopper you’ll want to make again and again, perfect for wowing guests.
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Yields:
20 serving(s)
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
324
Ingredients
500g
dark chocolate, chopped
50g
golden syrup or liquid glucose
50ml
amaretto, optional
100g
brandy snaps, crushed
600ml
double cream
75g
icing sugar, sifted
200g
raspberries
Directions
Step 1Put the chocolate and golden syrup/glucose into a heatproof bowl with the amaretto, if using. Set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water. Allow chocolate to melt without stirring - otherwise it might seize, which turns it into a thick mass. Remove bowl from pan and leave to cool until the chocolate is just warm.
Step 2Line the base and sides of a 20.5cm round tin with baking parchment. Sprinkle the brandy snap bits over the base.
Step 3In a large bowl, whip the cream and icing sugar until the mixture just holds its shape. Using a large metal spoon, gently fold the cooled chocolate mixture into the cream in two stages.
Step 4Spoon 1/2 the chocolate mixture into the tin. Level the surface. Sprinkle over the raspberries, cover with remaining chocolate mixture and smooth to level. Chill for 4hr (see GET AHEAD).
Step 5Remove torte from the fridge to soften for 30min before you want to serve it. Transfer to a cake stand or serving plate and serve in slices.
Get ahead
Make up to end of step 4 up to 2 days ahead. Cover and chill. The further ahead you make and chill the torte, the firmer the final texture will be. If you prefer a soft, moussey texture, make and chill for no more than 11/2hr before serving.
Can I leave out the alcohol?
Yes the amaretto adds lovely flavour but is optional. You could swap it for another spirit if you like - such as brandy or a smokey whisky, a liqueur like Tia Maria or Kahlua, go completely alcohol-free and use a shot of cooled espresso, or just melt the chocolate and syrup without any additional liquid.
What is liquid glucose and where do I find it?
Liquid glucose is a thick, clear and flavourless syrup that is used in desserts because it gives a particularly smooth, soft texture whilst also providing sweetness. You'll find it sold in tubes in the baking aisle of larger supermarkets. Golden syrup makes a good alternative that's more widely available, you can use either in this recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
