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Chocolate and custard torte
Chocolate and custard torte
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Easter torte featuring no-bake hot cross bun cake base - heavenly dessert.
Ingredients:
  • 70g (1/3 cup) caster sugar
  • 1 vanilla bean, halved lengthways
  • 1 x 600ml ctn thickened cream
  • 4 egg yolks
  • 200g good-quality dark chocolate, coarsely chopped
  • 100ml thin cream
  • 4 bought hot cross buns, thinly sliced vertically
  • 40.00 gm warm water
  • 7.50 gm gelatine powder
  • 5.00 gm cocoa powder
Instructions:
  • In a small saucepan over low heat, combine sugar, vanilla bean, and half of the thickened cream. Stir and cook for 2-3 minutes until the sugar dissolves. Let it gently boil, then strain through a fine sieve into a medium heatproof jug, removing and discarding the vanilla bean.
  • In a medium bowl, delicately blend the egg yolks with the cream mixture. Cook gently in a saucepan over low heat, stirring constantly, until the custard thickly coats the back of a spoon, about 4 minutes. Transfer the custard to a heatproof bowl and refrigerate for an hour to chill.
  • In a heatproof bowl set over a saucepan of simmering water, gently melt the chocolate with the thin cream, stirring with a metal spoon until smooth. Be careful not to let the bowl touch the water.
  • Prepare a 24cm round springform pan by lining its base with non-stick baking paper. Layer half of the hot cross bun slices on the base. Evenly spread half of the chocolate mixture over the buns. Repeat the process with the remaining buns and chocolate mixture. Cover the pan with plastic wrap and chill in the fridge for at least 1 hour until set.
  • In a bowl, whisk the thickened cream until soft peaks form. Gently fold the whipped cream into the custard mixture using a large metal spoon.
  • In a small heatproof jug, combine warm water and gelatine, whisking until the gelatine dissolves. Fold the gelatine mixture into the custard, then pour over the chocolate base. Chill in the fridge for 3 hours or overnight to set. Serve dusted with cocoa powder.

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