OUT OF STOCK !!!!!!!! We regret to inform you that we will be temporarily suspending online pastry orders until January. We have explored every possible alternative and determined that this is the best course of action to maintain our high standards of quality and service. We understand that this may cause inconvenience, and we sincerely apologise for any disruption. We value your patronage and appreciate your understanding as we work through this temporary challenge.Rest assured, all existing orders placed before today will be honoured and fulfilled between now and Christmas.

(Serves 5 to 6)

This Chocolate Torte is simple sumptuous and exceedingly rich. It is the perfect dessert for dinner parties or special occasions.


  • 23cm tart tin
  • Rolling pin
  • Baking beans
  • Baking Parchment
  • Saucepan
  • Mixing bowl



Tart case

  1. Preheat the oven Gas 4/180°C/350°F.
  2. Defrost the pastry as per instructions.
  3. Mold into a ball and roll out to approximately 3mm (about the depth of £1 coin). Remember to dust your surface to make rolling easier.  The pastry is best worked cold, if it is too soft just pop it in the fridge wrapped in cling film for 20 minutes.
  4. Gently line the tart tin with the pastry and trim off the excess pastry leaving 1/2cm overhang to account for shrinkage (this can be trimmed off late to make the tart case neater and any leftover pastry makes great sweet biscuits.)  and prick the bottom with a fork. If you have any crack just patch them with excess pastry.
  5. Line the tray with parchment and baking beans, if you do not have any use a pulse such as lentils.
  6. Place in the fridge for 20 minutes
  7. Bake the tart case in the preheated oven for 15 minutes, the take out of the oven remove the baking beans and parchment and bake for a further 15 minutes.
  8. Remove from the oven when the pastry is a golden colour and the base is properly cooked.
  9. Set aside to cool, once cooled trim the edges.


  1. Add the double cream to the saucepan and heat until just before boiling. Watch very carefully.
  2. While the cream is heating, break the chocolate into pieces and add to a mixing bowl with the butter.
  3. Once the cream is ready add to the mixing bowl with the chocolate and butter stirring constantly to avoid splitting until it is completely blended and smooth.
  4. Pour the filling into the pastry case and then leave to cool for at least 3 hours. If placed in the fridge if made ahead remove the torte half an hour before you plan to serve.
  5. Decorate with icing sugar, chocolate shavings or fruit.
  6. Serve with ice cream or single cream.

Note: You can use milk chocolate if you do not want the torte to be as rich.