Chocolate, marsala and coffee torte with macadamia brittle
- December 2013
- Serves 10-12
- Takes 35 minutes to make, 1¼ hours to cook, plus cooling
This deeply indulgent chocolate and coffee torte recipe makes a decadent dinner party dessert.
- 32.2g (16.4g saturated)
- 50.5g (46.6g sugars)
For 12 servings
- 250g unsalted butter, plus extra for greasing
- Cocoa powder for dusting
- 250g good quality dark chocolate (at least 70 per cent cocoa solids)
- 250g golden caster sugar
- 2 tsp espresso coffee powder
- 80ml marsala
- 4 tbsp plain flour
- 4 large free-range eggs
For the macadamia brittle
- 100g macadamia nuts, toasted
- 150g caster sugar
- Heat the oven to 130°C/fan110°C/gas ¾. Lightly grease a watertight 20cm diameter cake tin and dust with cocoa powder, shaking out the excess. Line the bottom with a circle of baking paper and set aside.
- Melt the butter, chocolate, golden caster sugar and espresso powder in a heavy-based saucepan until smooth. Take off the heat, then stir through the marsala. Add the flour and eggs and whisk until smooth. Pour into the prepared tin and put in a roasting tin. Fill the roasting tin with just-boiled water to halfway up the cake tin, then carefully put in the middle of the oven for 1-1¼ hours until springy to the touch.
- Remove the torte and cool in the tin for 30 minutes before inverting onto a serving plate. Chill overnight, then bring up to room temperature for about an hour before serving.
- To make the brittle, roughly chop the macadamias and scatter over a metal tray lined with baking paper. Put the sugar in a frying pan and heat gently to melt – don’t stir. Keep heating it until it forms a rich red caramel, then pour this over the macadamias. Leave to cool completely, then chop into small chunks. Store in an airtight container until ready to use.
- To serve, scatter the brittle over the torte or pile it up in the centre, then slice with a hot, dry knife. Keep leftover brittle to scatter over ice cream or to tart up shop-bought puds. The torte will keep, covered, in the fridge for 2-3 days.
You can leave out the coffee and marsala and make this solely a chocolate torte if you prefer. It’s also gorgeous made with sweet PX sherry instead of marsala.
To give any leftover torte a new lease of life, cut into wedges and microwave for 25-30 seconds until the centre just starts to go gooey.
This torte is best left in the fridge overnight to set. Bring to room temperature before serving. You can also make it on the day, but it will be more mousse-like (and harder to cut).
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