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Velvet chocolate torte

Mary Berry from Great Food Live
For a cool and delicious dessert to tempt a crowd, try this luscious dark chocolate delight from Mary Berry

Velvet chocolate torte

Method

1. Lightly grease a 20cm loose-bottomed cake tin, and line with cling-film.

2. Break the chocolate into sections and drop into a processor. Process for 1 minute, or until just a few pieces remain in the otherwise powdery chocolate (alternatively, you could finely grate the chocolate).

3. Place the sugar and water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.

4. Increase the heat and boil briskly for 3-4 minutes, until the mixture becomes a light syrup.

5. Set the processor running and pour the hot syrup through the funnel onto the chocolate - it should melt. Add a dash of boiling water if the chocolate hasn't completely melted.

6. Drop the egg yolks into the melted chocolate and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together with a wooden spoon.

7. In a separate bowl, whip the cream until lightly thickened.

8. Fold in the chocolate mixture and then spoon it into the prepared tin, levelling the top with the back of a spoon.

9. Cover with clingfilm and transfer to the freezer for a minimum of 4 hours, or until it has frozen.

10. To serve, remove the torte from the freezer, release it from tin and transfer to a plate. Leave to soften for about 10 to 15 minutes before dusting with icing sugar. Decorate with fresh strawberries and serve with single cream.