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'Creme Egg' Chocolate Torte

'Creme Egg' Chocolate Torte

I often make a chocolate salted caramel torte around Christmas that goes down a treat, so I thought with Easter coming I'd adapt the recipe to create a Creme Egg torte! It's quite a tricky and time consuming recipe, but the outcome is delicious and a definite crowd pleaser

The torte has a buttery biscuit base (as Mary Berry would put it), followed by a layer of 'Creme Egg middle', and topped with the rich chocolate torte mixture. Cutting into it reveals the characteristic chocolate, 'egg white' and 'yolk' layers of a Creme Egg.

 

Ingredients

For the base

  • 160g Gluten Free Digestive Biscuits (I like Tesco or Morrisons own brand)
  • 70g butter, melted

For the 'creme egg middle'

  • 160g golden syrup
  • 57g butter, softened to room temperature)
  • 1 teaspoon vanilla extract
  • 350g icing sugar
  • 3 drops orange food colouring (or 2 drops yellow and 1 red)

For the chocolate torte mix

  • 300g plain chocolate, broken into chunks
  • 600ml double cream
  • 25g icing sugar
  • 2tsp vanilla extract

Method

  • Place the digestive biscuits in a sandwich bag, wrap in a tea towel and crush with a rolling pin until no lumps remain. In a bowl, mix the crushed biscuits with the 70g melted butter.
  • Line the base of a cake tin with a circle of baking paper. Using the back of a metal spoon, press the crushed biscuit and butter mixture into the base of the tin to form the torte base.
  • Chill in the fridge while making the 'creme egg middle'.
  • Put the golden syrup, vanilla essence and butter in a bowl and beat until smooth. Gradually mix in the icing sugar. If the icing sugar will no longer mix in, add a tiny amount of melted butter.
  • Place 1/3 of the 'creme egg middle' mixture in a separate bowl and mix in the food colouring.
  • Take the torte base out of the fridge. Spoon the uncoloured 'creme egg middle' into a piping bag (leaving a little if you want to use it to decorate) with a large hole at the end. Pipe the mixture onto the base in a ring, leaving at least an inch at the edge, as shown in the photo below.
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  • Spoon the coloured 'creme egg middle' mixture into the centre of the ring (again leaving a little if you want to use it to decorate), and using a spatula or the back of a metal spoon press the two colours down as shown in the picture below.
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  • Put the tin back in the fridge while you prepare the torte mixture.
  • Melt the chocolate in a heatproof bowl over lightly simmering water (make sure that the bowl isn't actually touching the water).
  • Once the chocolate has melted, turn off the heat but leave the bowl where it is. Gradually stir in the double cream until a thick, smooth chocolate mixture is made. Sift in the icing sugar and stir in the vanilla essence. Let the mixture cool for around 5 minutes.
  • Pour the chocolate mixture over the base/creme egg middle, pouring around the edges first, until it almost fills the cake tin.
  • Chill for a minimum of 5 hours, or preferably overnight, until solid. Remove the torte from the tin and decorate by piping streaks of the leftover 'creme egg middle' mixture or using actual creme eggs. Remove the sheet of baking paper and serve.
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