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Chocolate & Malt Torte - Caleb Cambridge

Chocolate & Malt Torte - Caleb Cambridge

Thanks again to the legendary Caleb Cambridge   (@calebcambridge) for this decadent dessert. 


Ingredients:


Biscuit base

175g digestive biscuits
1 tbsp cocoa powder
85g melted butter
2 tbsp horlicks powder


    Chocolate torte

    225g Islands  75% Dark Chocolate Buttons
    160g ground almonds
    150g dried breadcrumbs
    225g unsalted butter
    240g caster sugar
    6 medium eggs
    1 tsp vanilla essence


       Ganache

      110g Islands  75% Dark Chocolate Buttons
      225ml double cream
      125g icing sugar
      4 tbsp horlicks powder

        Method:


        Preheat your oven to 160c and line a 24cm cake tin with baking paper.


        Biscuit base:

        Blend the digestives, cocoa powder and horlicks powder in a food processor, then add your melted butter to form a biscuit base. Press this mixture into the base of your tin.
         

        Torte filling:

        • For the torte filling, melt your chocolate over a bain-marie, then add the almonds and breadcrumbs and mix until combined.
        • Cream the butter and sugar, then add eggs one by one, and finish with the vanilla. Mix the butter and chocolate mixtures together till combined.
        • Add mixture to cake tin and bake for 40 to 50 minutes. Allow too cool in the tin for a few hours.


        Ganache:

        • Once the torte is cooled, start to make your ganache. Combine the cream, icing sugar and horlicks powder in a pan and bring to a boil.
        • Put your chocolate into a heatproof bowl and pour the boiling cream over this. Continue whisking until the chocolate is melted, then pour ganache over the torte and allow to set.

        Serve with whatever you fancy! Strawberries and creme fraiche work really well.

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