Deep Chocolate Vanilla Torte
|Dark chocolate||500 Gram|
|Whipping cream||550 Gram|
|Vanilla pod||1 (Seeds Only)|
|Vanilla extract||2 Teaspoon|
|Cocoa powder||1 Tablespoon|
|Whipped cream||1 Tablespoon|
Melt the chocolate then leave it to cool a little.
Warm 3 tbsp cream with the vanilla seeds, leave to cool, then stir into the remaining cream.
Whisk the vanilla flavoured cream with the vanilla extract until it forms soft peaks, then stir in half the chocolate.
Fold in the remaining chocolate and pour into a clingfilm-lined 17cm diameter x 6cm deep springform tin.
Using a bendy knife, sculpt the top into waves and then chill for a few hours.
Remove from its tin and peel away the clingfilm.
Roll or dust the sides in cocoa.
Serve in wedges with extra-thick or whipped cream.