DOUBLE CHOCOLATE TORTE
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A.M.D Sampath
Soraiya Mareena Dole
A true contender in the hospitality industry of the country, Cinnamon Grand Colombo is where senses are delighted and desires indulged. Represented by A.M.D Sampath & Soraiya Mareena Dole.
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
For the Crispy base- 100g Rice Crispies
- Chocolate cake crumbs to bind
- 50g melted milk chocolate
- 5 Marie biscuits, crushed
- 200ml semi whipped cream
- 100g Courveture 98% dark chocolate
- 100ml liquid glucose
- 100g sugar
- 100ml water
- 10g gelatin
Methods and Directions
For the Crispy base- Combine all ingredients and roll on to a tray.
- Boil sugar, water and glucose together and set aside to cool.
- Fold the chocolate and whipped cream together in a bowl.
- Add the cooled mixture of sugar, water and whipped cream.
- Fold in the melted gelatin.
- Pour into a tray.
- Chill until set.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 11/05/2024
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