Through The Magic Door

Distractions aplenty

Dark And White Chocolate Torte

I find it astonishing and disappointing that I haven’t baked a single thing since the end of March. MARCH! Unbelievable. That’s why I was so thrilled that this weekend was the wonderful Cake And Craft fair at The Hub On The Green again and that I could bake for the occasion.

To make up for my recent lack of cake making, I knew I wanted to make something special. Something that I hadn’t tried before and something that would (hopefully) be a crowd pleaser. I found what I was looking for in a great little recipe book I picked up from a charity shop – Dark And White Chocolate Torte. Now, I’ll admit I don’t know what exactly makes this a Torte and I changed the icing recipe from the one in the book but it seemed to work pretty damn well. The sponge was light and airy and despite the cream filling AND buttercream topping, the whole thing was surprisingly light and fresh. I received lots of lovely compliments from people saying the cake was delicious, which definitely justified my decision to make it and try something new.


4 eggs
100g golden caster sugar
100g plain flour

For the dark chocolate cream –

300ml double cream
150g dark chocolate, chopped

For the white chocolate icing –

200g icing sugar
80g butter
125g white chocolate, melted
splash of milk

  • Preheat the oven to 180°C and grease an 8 inch round tin and line the base with greaseproof paper
  • Whisk the eggs and sugar together in a large bowl with electric beaters on a fast setting for about 10 minutes, or until the mixture is very light and fluffy and the whisk leaves a trail that lasts a few seconds when lifted
  • Sieve in the flour and very gently fold in with a metal spoon, making sure there are no hidden pockets of flour left unmixed
  • Pour into the tin and bake for approx 35 minutes until springy to the touch
  • Leave to cool slightly before very carefully transferring to a wire rack to cool completely.
  • Cut the cold cake into 2 layers
  • To make the chocolate cream, place the cream in a saucepan and bring to the boil, stirring. Remove from the heat and add the chopped dark chocolate and stir until melted and fully combined. Leave to cool for 10 minutes. Beat the mix with a wooden spoon before sandwiching the layers of cake together with the cream in the middle.
  • To make the icing, beat the butter and icing sugar together until creamy, then pour in the melted white chocolate and continue mixing. Add a splash of milk to reach the desired consistency. Spread over cake and decorate with chopped milk chocolate.


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This entry was posted on May 5, 2012 by in Baking, Days Out and tagged , , , , , , , , .

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