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
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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