This is super indulgent, especially with the cookie dough base. The recipe makes enough for a big tart. If you want to go super grown up and indulgent, whip some cream with amaretto, or your favourite liquor to serve it with. Don’t be tempted to throw any in with the tart itself, it just wont set.

We do this one last thing at night before the ovens are due to be turned off.  That way it has a good long setting time.

You will need:

  • Stand mixer with balloon whisk

  • Sauce pan x 2

  • Bowl

  • 20cm loos bottom flan tin – go for a deep filled one if you can get hold of one


  • 500g of your favourite dark chocolate

  • 3 x eggs

  • 150 ml milk

  • 350ml double cream

You’ll be needing our cookie dough recipe for the base of your Chocolate Torte.


Set your oven to 180 degrees celcius.

Line the base of your pan with silicone paper and grease the sides. Push your cookie dough to the bottom of the pan, firming it down with your hands or the back of a spoon. Put in the fridge.

Fill your sauce pan with water and bring to the boil over a medium heat. Reduce to a simmer and place the bowl over it. Make sure the water isn’t touching the bottom of the bowl.. This is called a ‘bain marie’.

Pop your eggs in the stand mixer and whisk until pale and frothy.

Place your chocolate in the bain marie and melt.

Pop your milk and cream into the second pan and bring to the boil. Remove from the heat and add the mixture slowly to the eggs, mixing on low all the while. Now slowly add your melted chocolate. Pour the whole lot into your cookie dough lined tart tin and place in the centre of the oven for 10 minutes. Turn the oven off and leave over night with the door shut.  It will set overnight. Don’t be tempted to move it or fiddle with it.

Indulge and enjoy!

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