Chocolate torte with balsamic strawberries and mascarpone yoghurt

Right. So I had to come up with dessert for a pot luck dinner and had no idea what I wanted to make. More, I didn’t know if I would have the time to make anything exciting. I trawled Pinterest, and eventually I came across an amazing chocolate torte recipe that looked too easy to be true. And it was – both easy and true!

As usual, my pantry was low on something I needed (despite buying bulk amounts of basically everything). This time I didn’t have enough dark chocolate. Also, I had used up my Dutch cocoa and only had a bulk bag of standard pleb cocoa.

So, tinkering it was!

A serving of chocolate torte

I could have this for breakfast

Easy chocolate torte recipe

(This is the slightly altered recipe of the chocolate truffle torte from King Arthur Flour, adjusted for milk chocolate and using standard New Zealand measurements and egg sizes.)

Serves 8-12

Melt together (I microwaved for 40-second bursts on medium power):
175 g milk chocolate buttons
115 g butter

Stir in:
1/2 c sugar + 1/8 c
pinch of salt
1 t espresso powder

Beat in with electric beaters briefly until smooth:
4 eggs (size 6)

Stir in until combined:
1/2 c unsweetened cocoa

Pour into a lined greased tin (18cm x 24cm was what I used). Bake at 190°C for 25 minutes. Cool in tin for 5 minutes before turning out onto your serving plate.

I chose to serve it with a strawberry balsamic sauce, a dollop of half-half mascarpone yoghurt (with a bit of icing sugar mixed into it), and roasted hazelnuts.

It was more than acceptable. Whew!

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