White chocolate torte with dark chocolate sorbet

This is a very rich cake which will easily serve twelve or more as a dessert, maybe fewer as a mid-afternoon snack.


  • 200 g white chocolate, chopped
  • 200 g unsalted butter
  • 4 eggs, separated
  • 200 g caster sugar
  • 125 g plain flour
  • 50 g ground almonds
  • 2 tblspns Amaretto liqueur
  • 2 tblspns caster sugar
  • 150 g white chocolate, chopped
  • 25 g dark chocolate, chopped (optional)

Dark Chocolate Sorbet

  • 200 mls water
  • 50 mls milk
  • 75 g sugar
  • 20 g cocoa powder
  • 50 g dark chocolate, chopped
  • 1 egg white


PREHEAT THE OVEN to 350°F (Gas Mark 4). Butter a 23 cm cake tin and line the base with baking parchment.

In a bowl over hot water, melt the 200 g of white chocolate and butter together. Whisk the egg whites until stiff, set them aside. Whisk the egg yolks and the sugar together until fluffy, then beat in the melted chocolate and butter. Combine the flour and almonds and fold them into the mix, then fold in the egg whites. Put this cake mix in the prepared tin and bake it for 60-80 minutes. Leave it to cool in the tin, then turn it out on to a wire rack. Prick holes all over the torte and drizzle the Amaretto over it.

Make a sugar syrup by putting the two tablespoons of sugar in a small pan with twice that volume of water, bringing it to a boil slowly, then allowing it to cool. You probably won’t need that much but it would be hard to make less. Melt the 150 g of white chocolate gently, then stir in some sugar syrup until the chocolate becomes spreadable. Pour it over the torte and use a spatula or pallet knife to spread it evenly over the torte, including the sides. Now melt the dark chocolate and use it to draw a decorative pattern on the white torte.

PUT EVERYTHING EXCEPT THE CHOPPED CHOCOLATE and the egg white in a small pan and bring it to the boil, whisking constantly, then simmer it for two minutes. Take the pan off the heat and whisk in the chocolate until it has melted. Leave this to cool completely. Add one lightly whisked egg white and freeze the sorbet in an ice cream machine. If you don’t have one, put the sorbet mix in the freezer, whisk it occasional until nearly frozen, then fold in the whisked egg white and put it back in the freezer until fully frozen.