CHOCOLATE TORTE
15th March 2021
Category
Classical & MKD Recipes
Fat: 69.50g Protein: 9.30g CHO: 9.21g Kcal: 700 CLASSICAL 3.75:1 RATIO 9.21g CHO TOTAL 2.30g CHO PER SLICE
Notes
Mo’s tip: If you prefer not to use the jelly topping, then it can be replaced with some whipped cream or left plain.
It will keep in the fridge for up to 3 days.
The clingfilm makes it easy to lift out for serving.
Great for adding a dessert to a meal or as a party treat
This recipe makes 4 dessert / snack portions each giving: 17.37g fat / 2.32g protein /
2.30g CHO
Ingredients
- 16g Ground almonds
- 12g Butter
- 50g Full fat soft cheese - PHILADELPHIA
- 10g Cacao butter – GREEN ORIGINS ORGANIC
- 26g Chocolate – LINDT 90% DARK SUPREME
- 20g SUKRIN GOLD
- 15g Blueberries
- 25g Clotted cream
- You will also need 6g of NATVIA or SUKRIN icing sweetener, a few drops of vanilla extract and 3g of sugar free jelly crystals, blackcurrant or raspberry.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Start by making the base: soften the butter then add the ground almonds and icing sweetener. Form into a round to fit the mould you use. (I used a 4 inch cake tin), place on a baking tray and cook for approximately 8 minutes. This can be done ahead; it will keep in a plastic container for at least a week. Line the mould you are using with cling film then place the biscuit in the base.
- Melt the Lindt. Sukrin gold and cacao butter together In a bowl over hot water.
- Beat together the Philadelphia cheese and clotted cream. Beat in the cooled melted chocolate and vanilla extract. Place on top of the biscuit base and leave in the fridge.
- Dissolve the jelly crystals in 70mls of boiling water, when dissolved add 50mls of cold water.
- Arrange the blueberries on top of the chocolate – I tried to get 3 together, this will make it easy to portion equally. Gently pour the jelly over the top then leave to set in the fridge.
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