With Valentine’s Day coming up next week here’s a perfect recipe for you. If you’re in a relationship make this decadent dessert for your loved one. If you’re single then hey, you win and get it all to yourself.. no strings attached.
So, Valentine’s Day.. a bullshit, commercially repulsive day created to line the pockets of the already ridiculously rich. Last year America alone spent close to $20 billion on the day, $20-fucking-billon on ONE day. We live in a mad, mad world. When I was single I couldn’t care less about the day, but hypocritically now I’m in a relationship I welcome it with open arms. Basically it’s just an excuse for presents, dinner, extra compliments and guaranteed sex. None of that sounds bad to me. On the flip side shouldn’t love be celebrated every day (super cheesy, I know)? Whether it’s family, friends, your loyal dog or your evil cat love shouldn’t be a once-a-year thing, so well done Valentine’s Day for making some idiots think they have to wait 365 days at a time to be romantic.
This chocolate torte is richer than Bill Gates & Mark Zuckerberg combined so you really don’t need to eat much, serve it with berries of some kind to cut through with a bit of sharpness. You’ll have tonnes left so take it to work and act like you really care about your colleagues. They’ll love you. Or maybe they’ll just love the torte. All in all this is a winner, it too shouldn’t be left for once-a-year loving. Show it, yourself, her or him some appreciation and indulge. You can thank me later.
Makes 22cm cake
For the biscuit base:
- 100g digestive biscuits
- 100g lotus biscoff biscuits
- 100g butter, melted
For the torte:
- 220g 70% dark chocolate, chopped
- 220g unsalted butter
- 330g caster sugar
- 6 medium eggs
- 170g ground almonds
- 130g white breadcrumbs
- ½ tsp vanilla essence
For the ganache:
- 200g 70% dark chocolate, chopped
- 225ml double cream
Preheat oven to 160°c and line and grease a 22cm cake tin.
- Get this cheeky little number started by making the biscuit base. Blitz the biscuits in a blender or whack with a rolling-pin to get a fine crumb. Stir in the melted butter so it’s fully incorporated then spread over the base of a lined 22cm cake tin. Leave to firm up.
- For the torte melt the chocolate in a Bain Marie (bowl placed on top of saucepan of water).
- Whilst the chocolate melts, cream together the butter and the sugar until light and fluffy.
- Beat in the eggs, one at a time. Add the vanilla essence and whisk.
- In a separate bowl mix the ground almonds, breadcrumbs and melted chocolate. Then add the mixture spoon by spoon to the egg, butter and sugar mixture until fully combined.
- Pour mixture into cake tin and bake in the oven for 55 minutes, check at the end by poking a skewer into the middle. If it’s too runny still place back in the oven for an extra 5-10 minutes.
- Leave the torte to cool and make the ganache. Heat up the milk in saucepan, being careful to keep it low so as not to scald it. It just needs to be hot enough to melt the chocolate. When the milk is nice and hot slowly pour it over the chocolate whilst gently stirring. Leave to cool slightly.
- With the torte still in the tin pour the ganache over and spread with a hot pallet knife. Leave to cool completely.
- Run a knife round the edge of the cake to easily release it and remove from tin. Serve with raspberries and cream or ice cream and enjoy!