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Chocolate torte killian durkin harry weir
Harry Weir, assisted by Brian Clarke

Chocolate torte

A delicious, rich dessert.

Serving: 10
Time: More than two hours
Difficulty: Hard


For the sponge:

  • 2 eggs
  • 110g caster sugar
  • 80g egg white
  • 20g icing sugar
  • 100g flour
  • 100g cocoa powder
  • 225g ground almonds
  • 25g butter, melted
  • 50ml Chambord 

For the mousse: 

  • 2x2g gelatine sheets
  • 275g caster sugar
  • 90ml water
  • 2 eggs 
  • 120g egg white
  • 500ml cream
  • 300g 72% dark chocolate, melted 

For the glaze:

  • 2x2g gelatine sheets
  • 60ml cream
  • 80ml water
  • 90g sugar 
  • 30g cocoa powder
  • 1 punnet of raspberries 


1 Preheat the oven to 150°C/ gas mark 11⁄2 and grease a 20cm x 5cm round springform tin. 

2 To make the sponge, whisk the eggs and caster sugar together until it reaches a sabayon. Sabayon is where the mixture will hold a figure of eight for more than thirty seconds. 

3 In a separate bowl, whisk the egg whites and icing sugar to soft peaks. 

4 Gently fold the two egg mixes together. 

5 Sieve the dry ingredients into the egg mixture and gently mix together. Add the butter and gently fold into the mix. 

6 Pour the mix into the greased tin and cook for 15 minutes. Leave to cool in the tin. When cool, pour the Chambord over the cake to soak. 

7 To make the mousse, soak the gelatine sheets in cold water. Combine the caster sugar and water together in a small pot over a medium heat and use a thermometer to measure the temperature of the syrup. When it reaches 116°C, start to whisk the eggs in an electric mixer. When the sugar reaches 126°C, slowly pour onto the whisking eggs. Continue to whisk until the mix is cool to the touch. 

8 In a separate bowl, whisk the egg whites to soft peaks. 

9 Whisk 400ml of the cream to soft peaks in a separate bowl. 

10 Gentlyheattheremainingcreamoveralow heat. Squeeze the water from the soaked gelatine and whisk into the warm cream. 

11 Fold the whole egg mix into the melted chocolate. Immediately fold in the egg whites. Gently mix in the warmed cream and gelatine. Gently fold the cream into the mix and pour over the sponge. Allow to set in the fridge for at least one hour. 

12 To make the glaze, soak the gelatine sheets in cold water. In a saucepan over a medium-high heat, bring the cream, water, and sugar to the boil. Remove from the heat and whisk in the cocoa powder, followed by the drained gelatine. Chill the mix over ice until required. 

13 When the mousse has set, finish the cake by gently melting the chocolate glaze in a pot over a low heat, but don’t allow it to boil. Pour over the top of the mousse and leave in the fridge to set for at least one hour. Once chilled, dot the surface of the cake with the raspberries. 

Recipe courtesy of Killian Durkin.

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Chilling the glaze over ice is very important to create a shiny finish on the glaze. If you find that your cake doesn’t have a shiny finish, use a blowtorch before serving to slightly warm the glaze and create a shine.