Velvet chocolate torte recipe
 Mary's make-ahead easy chocolate tart is rich and indulgent, with only 5 ingredients. (Yes it really does serve ten, it is so rich!) Equipment and preparation: you will need a 20cm/8in loose-bottomed or spring-form tin. 200g/7oz plain chocolate100g/3½oz caster sugar4 free-range egg yolks2 tbsp brandy570ml/1 pint double cream 200g/7oz plain chocolate 100g/3½oz caster sugar 4 free-range egg yolks 2 tbsp brandy 570ml/1 pint double cream Method Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks 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.)In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks 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.) Add the egg yolks 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.) In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze. In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Serve with a little cream, if you like. Recipe tips If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with cling film, then freeze. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.