200gMenier Organic Swiss Dark Chocolateat least 80% cocoa
For the filling
200gmascarpone
4tbspmarsala
75ggolden caster sugar
60mldouble cream
For the chocolate ganache
100gMenier Organic Swiss Dark Chocolate
150mldouble cream
Edible gold leafto decorate
Instructions
To make the cake
Heat your oven to 180C / 160C fan / 350F and line a 20 x 20 cm square tin with baking parchment.
Put the walnuts in a food processor and whizz until they have a similar consistency to ground almonds.
In a large bowl (or the bowl of a stand mixer), beat the butter and sugar using an electric whisk. Add the eggs and coffee, then whisk again until completely combined.
Sift in the flour and add the ground walnuts, then fold into the mixture using a spatula until everything is evenly incorporated.
Pour into the prepared tin and level the top. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean or with a few dry crumbs clinging to it. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Line two additional baking trays with parchment paper and using a ruler, measure out four 10 x 20 cm rectangles. Melt the 200g of chocolate in a heatproof bowl, set over a saucepan of simmering water. Divide the chocolate between the four rectangles, spreading out to fill the shapes with an offset spatula. Put in the fridge for at least 30 minutes (ideally an hour) to set.
To make the filling
Beat the mascarpone with the marsala and sugar in a large bowl. In a separate bowl, whip the cream until you get soft peaks, then gently fold into the mascarpone mixture.
To prepare the cake
Using a serated bread knife, cut the cake in half so you have two rectangles, then slice each half horizontally through the middle to make four thin rectangles.
Put one rectangle on wire rack and top with a third of the filling. Add a chocolate rectangle (from the fridge), then repeat the layers twice again, topping with the final cake rectangle. Cover with clingfilm and chill for 30 minutes. Set aside the final chocolate rectangle.
Once the cake has chilled, remove it from the fridge and neaten the edges using a chefs knife.
To make the ganache
Melt the 100g of chocolate in a large heatproof bowl, set over a saucepan of simmering water.
Once it has completely melted, remove from the heat and pour in the cream, whisking or beating with a spoon until it starts to thicken and seize.
Place the cake (still on the wire rack) on a baking sheet. Pour the ganache over the cake, working quickly to coat the top and sides. Use a spatula to evenly distribute the chocolate before it starts to set, allow the tray below to catch any drips.
Chill for at least 30 minutes.
For the decoration
Remove the final chocolate rectangle from the fridge and leave to come to room temperature. This will avoid your chocolate from cracking when you try to cut it.
Once it has warmed up a little, use a chefs knife to cut the final chocolate rectangle into triangles - big and small. Insert gently into the top of the torte and finish with the edible gold leaf.
Slice and serve with some additional marsala mascarpone or whipped double cream.
Notes
This recipe uses Menier's Organic 80% Cocoa Swiss Dark Chocolate – available in Ocado and Sainsbury’s.