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Chocolate & Coffee Torte

INGREDIENTS:

  • 1 pack of lotus biscuits
  • 100g butter
  • 150g dark chocolate
  • 100g milk chocolate
  • 2 shots espresso
  • 1tbsp golden syrup
  • 250ml whipping cream

TOPPINGS

  • 150ml Whipping cream
  • 2tsp Camp coffee or 1 strong espresso
  • 1 generous tsp of icing sugar
  • Cocoa powder

METHOD:

  1. Place the lotus biscuits into a food processor and blitz to a fine crumb.
  2. Melt the butter in a bowl in the microwave. Stir in the biscuits. Press the biscuits into a loose bottomed tart tin, making sure to come up the sides and ideally you are after a nice even layer. Place into the fridge.
  3. For the filling, place the chocolates and golden syrup into a bowl and melt in the microwave for 2 minutes, stirring every 20 seconds. Stir in the espresso and leave to cool.
  4. Whip the cream until it holds its shape and fold into the cooled chocolate.
  5. Pour the filling into the tart tin, smoothing the top and place into the fridge for a couple of hours to set.
  6. To decorate, whip the cream and camp coffee until soft peaks form, spoon into a piping bag and decorate the top. Finish with a light dusting of cocoa and serve.
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