Campbells Kitchen Chocolate Velvet Torte Recipes

VELVET CHOCOLATE TORTE

Steps:

• Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
• Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
• Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
• In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
• To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little cream.

CHOCOLATE VELVET DESSERT

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.