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Mexican chocolate torte with kahlua jelly

Serves   10
Prep time: 45 mins
Cooking time: 45 mins

"It's chocolate: we want it, we crave it! This torte is quick, inexpensive & easy to make. It is crusty on the outer with a smooth centre & lightly spiced with exotic cinnamon, chili & cayenne. The cooking aromas are divine. Just one mouthful & pretty soon everyone's wanting one more slither..."





  • 150g quality bittersweet chocolate, chopped
  • 170g butter
  • 1 cup caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 1/3 cup flour
  • 1 tsp cinnamon
  • 1/8th tsp each of salt, cayenne and chilli
  • 2 1/2 tsp gelatin powder
  • 375ml cold water
  • 1/4 cup sugar
  • 3 tsp instant espresso powder
  • 1 cup kahlua


To make Torte:

  1. Oven 180 celsius. Grease a medium torte pan with removable base. Use baking paper.
  2. Melt chocolate & butter slowly in microwave or double boiler. Remove from heat. Add sugar. Cool a bit, whisk in the eggs slowly & seive in rest of ingredients.
  3. Pour into pan & bake 45min.
  4. Serve with cream or ice cream & Kahlua jelly.

To make Jelly:

  1. Sprinkle gelatin over 1/2 cup of the water. Leave 5min.
  2. Place rest of water, sugar & coffee in pot & stir on medium heat till sugar dissolves.
  3. Remove from heat after it boils. Add gelatin and stir till dissolved. Add kahlua.
  4. Pour into lightly greased moulds and chill for 3 hours. Dip mould bases in warm water to unmould if necessary. Serve on plate with torte & cream.