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..."
Recipe by: R. Flavell
Ingredients
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
Method
To make Torte:
Oven 180 celsius. Grease a medium torte pan with removable base. Use baking paper.
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.
Pour into pan & bake 45min.
Serve with cream or ice cream & Kahlua jelly.
To make Jelly:
Sprinkle gelatin over 1/2 cup of the water. Leave 5min.
Place rest of water, sugar & coffee in pot & stir on medium heat till sugar dissolves.
Remove from heat after it boils. Add gelatin and stir till dissolved. Add kahlua.
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.