Go Back
Dark Chocolate Port Torte with Malted Whipped Cream

Dark Chocolate Port Torte with Malted Whipped Cream

This Dark Chocolate Port Torte features a rich truffle-esque torte topped with airy whipped cream spiked with malted milk powder finished with a crown of late summer fruit.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Servings: 10
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • ⅓ cup water
  • ½ cup granulated sugar
  • ½ cup unsalted butter cut into cubes
  • 170g (6oz) semi-sweet chocolate chips
  • 170g (6oz) 70% dark chocolate finely chopped
  • ¼ cup port
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 6 large eggs lightly beaten
Malted Whipped Cream
  • 1 ½ cups whipping cream
  • ¼ cup malted milk powder
To Garnish
  • Shards of dark chocolate
  • Sliced and whole figs
  • Fresh sage leaves
  • Burbon-soaked cherries
  • Blackberries
  • Blueberries

Equipment

  • 9" cake pan
  • large roasting pan with high sides

Method
 

For the Torte
  1. Preheat the oven to 325°F. Grease and line a 9" inch cake pan with parchment paper. Dust the inside with cocoa powder, shaking out the excess. Set aside.
  2. Place the water and sugar in a small saucepan. Place over medium heat and simmer until the sugar dissolves. Take the pan off of the heat and add the butter and chocolate. Let sit for 2 minutes before whisking until glossy and smooth. Whisk in the port, vanilla, and salt.
  3. While whisking constantly, slowly stream the eggs into the chocolate mixture. Whisk until the eggs are fully integrated.
  4. Pour the batter into the prepared pan and place the pan inside a large roaster. Fill the roaster with hot water until the bottom half of the cake pan is immersed. Place the roaster in the oven and bake for 40-45 minutes or until set in the middle.
  5. Take the pan out of the water bath and place on a cooling rack. Leave the torte to cool in its pan for 1 hour before inverting the pan onto the cooling rack. You may have to run a butter knife around the edges of the torte but go slow and be gentle.
  6. Once the torte is free, invert the torte once again onto a cake stand or platter. Set aside until ready to decorate.
For the Whipped Cream
  1. Pour the cream into the bowl of a stand mixer fitted with a whisk attachment. Add the malted milk powder and whisk on high until stiff peaks form.
To Assemble
  1. Spoon the whipped cream on top of the torte and, using the back of a spoon, create texture and swooshes in the cream. Top the cream with any or all of the garnishes listed above. Serve the torte immediately or chill until ready to serve.