This chocolate torte from Mary Berry is a rich smooth and seriously indulgent treat
Mary: "Yes it really does serve ten, it is so rich! If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with clingfilm, then freeze. After thawing for 20 minutes the chocolate will be ready to spoon onto serving plates and be decorated with strawberries. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer."
Break the chocolate into pieces and drop into a food processor. Process for 1 minute, or until just a few pieces remain in the otherwise powdery chocolate. Alternatively you can finely grate the chocolate.
Measure the sugar and 6 tablespoons of water into a small pan 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 until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so it melts and becomes liquid. Add 2 tablespoons of boiling water. Next 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 a 20cm loose-bottomed or springform tin lined with cling film, levelling the top with the back of a spoon. Cover with clingfilm and transfer to the freezer for a minimum of 4 hours to freeze.
To serve, remove from the freezer, release from the tin and transfer to a plate. Decorate with the icing sugar, strawberries and grated chocolate. Allow to soften a little and serve about 10-15 minutes after coming out of the freezer.
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