As always, I’m very much about making recipes that turn out well and if followed correctly, work every time! Of course it’s nice to mix it up a bit and try new things but it’s always good to know that you can whip up a crowd pleaser without the worry of it being a disaster!
This torte is one of them. It’s been my go to Christmas dessert now for the past three years as it’s compulsory that I have to make a chocolate pudding of some variety. This one is pure indulgence and very rich to boot, meaning that it goes quite far as you don’t need a big piece. If you do have a big piece, you’ll struggle to finish it.
As it’s quite a naughty pudding in the calorie content sense, it’s not one that I make frequently and is purely for those special occasions. It tends to come out once a year, much like pancakes do.
This recipe works well with the caramel salted too and this is certainly something you can try if you’re a fan of salted caramel. I love it, but it’s not for everyone and you need to be careful with how much salt you add and If you decide to try it with some salt, then do it sparingly to start with. I added far too much salt one time and it simply was unpalatable, bar the chocolate topping.
In a nutshell, it’s hard not to resist this gorgeous dessert and it makes it perfect for Valentine’s Day.
I decided to decorate this with Caramac buttons, a large handful of raspberries and drizzled with some caramel put to the side. You can however, use anything that you like to compliment the torte.
* For the best results, make sure you allow enough time for the biscuit base to chill as well as the caramel in the centre. Once you add the chocolate mixture, it’s wise to leave it overnight to make sure that it’s nice and set before you serve *
For a full list of ingredients including a complete step by step downloadable recipe card, please download yours below: