Chocolate on chocolate torte

Combine chocolate cake, chocolate custard and chocolate ganache and you've got this fabulous chocolate on chocolate torte, with cherries on top.
chocolate on chocolate torte


Chocolate custard cream
Chocolate ganache


1.Preheat oven to 180°C . Grease two 20cm x 30cm shallow cake pans and line bases and sides with baking paper, extending paper 5cm over edges.
2.Combine chocolate and water in a small saucepan. Stir over medium heat until chocolate melts; cool slightly
3.Beat butter, sugar and rind in a medium bowl with an electric mixer until smooth and creamy. Add eggs, one at a time, beating until just combined between additions. Sift together flour and cocoa; stir in the almonds. Add flour mixture to the butter mixture; stir until just combined. Stir in warm chocolate mixture
4.Divide mixture evenly between pans; smooth surface. Bake 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 10 minutes before turning, top-side up, onto wire racks to cool
5.To make chocolate custard cream, melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl); cool. Beat butter in a small bowl with an electric mixer until as pale as possible. Combine custard, melted chocolate and sifted cocoa and icing sugar in a small bowl. Gradually beat custard mixture into butter until combined.
6.Cut cakes in half lengthways. Place one half on a platter. Spread with a third of the chocolate custard cream. Top with another cake half. Continue layering with remaining chocolate custard cream and cake, finishing with cake. Cover with plastic wrap; refrigerate overnight
7.To make chocolate ganache, combine chocolate and cream in a large heatproof bowl over a large saucepan of simmering water (don’t let water touch base of bowl). Stir until chocolate melts. Refrigerate for 30 minutes, stirring frequently, or until ganache is thickened and is a spreadable consistency.
8.Spread torte with chocolate ganache. Stand until ganache is set before slicing; serve torte with cherries.

You will need to start the torte the day before.


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