Individual Chocolate Torte

For the Torte

  • 330g Dark Chocolate
  • 225g butter
  • 150g sugar
  • 6 eggs

For the Chantilly

  • 100g crème fraiche
  • 100g double cream
  • zest of 1 lemon, juice of half

For the Chocolate tuile

  • 90g chocolate
  • 200g liquid glucose
  • 200g fondant



For the Torte. 

  • Pre-heat oven to 100 deg cel for rational, or 120 deg cel for standard oven.
  • Line small metal rings with greaseproof paper.
  • Slowly melt the chocolate and butter over a pan of simmering water.
  • Separate the eggs. Whip the yolks and half of the sugar until light and fluffy.
  • Whip the whites until just before soft peak, then slowly add the sugar. Do not take past soft peak.
  • Add the yolk mix to the chocolate, then gently fold in the whites.
  • Bake for 35-45 minutes

For the Chantilly

  • Combine ingredients and whip to stiff peak

For the Chocolate tuile

  • Combine glucose and fondant in a pan, heat to 163 deg cel, then fold in the chocolate.
  • Spread onto a silicone mat, and cool.
  • When cold break into pieces and blend to a fine powder.
  • Preheat oven to 180 deg cel. 
  • Sieve the tuile mix evenly onto a silicone mat, to form a thin layer. Cook in the oven for around 8-10 minutes or until fully melted. Cool and break into desired sizes.