Tortoiseshell Torte

Name: Tortoiseshell Torte
Prep time: 1 h 45 min
Cook time: 15 min
Total time: 5 h
Yield: Serves 12
Ingredients: 100 g (3½ oz) vanilla caster sugar, plus extra for dusting; 1 teaspoon gelatine; 50 g (2 oz) self-raising flour; 25 g (1 oz) cocoa powder; 2 tablespoons + 150 ml (5 fl oz) cold water; 175 g (6 oz) dried apricots; 75 g (5 oz) vanilla caster sugar; 175 g (6 oz) bitter dessert chocolate, chopped; 6 tablespoons rum mixed with 6 tablespoons water; a pinch of salt; 2 eggs; 150 ml (5 fl oz) whipping cream; 3 eggs; 1-2 tablespoons rum (optional); 150 g (5 oz) unsalted butter, cut into small pieces; 2 tablespoons granulated sugar; 300 ml (½ pint) double cream, whipped

Preparation info

Serves
12

Difficulty
Medium
Ready in
5 hr

Appears in

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

About

Though complicated, this cake is worth a little effort. Tiny slices of chocolate swiss roll make a tortoiseshell covering for this spectacular torte.

Ingredients

For the sponge cake

50 g (2 oz) self-raising flour
25 g (1

Dessert

Method

Oven temperature Gas Mark 6/200°C/400°F

Preheat the oven. For the sponge cake: line a 31 X 24 cm (12½ X 9182-inch) swiss roll tin with baking parchment. Sift the flour and cocoa together three times and set aside. Whisk the eggs and sugar in a heatproof bowl set over a p