Sean Connolly is known for his decadent dishes but none more indulgent than his Chocolate Torte recipe. Using almond flour, almond essence and Manjari chocolate, this torte will melt in your mouth and you’ll be sure to go back for seconds. For those true chocolate connoisseurs, Manjari is a single origin Madagascan chocolate couverture from French chocolate maker, Valrhona. It is a dark chocolate, with a 64% cocoa solid content. It is a very fruity chocolate, with tones of red fruits, and is slightly acidic in nature.
375 grams sugar
150 grams unsalted butter
420 grams egg
375 grams ground almonds
30 grams cocoa powder
300 grams Manjari chocolate
Cream butter and sugar. Slowly add one egg at a time, mixing well on medium-high speed. Fold in ground almond and cocoa powder.
Melt chocolate over double boiler. Fold in chocolate and almond essence
Bake at 150 degrees for 25 minutes. Once cooked, remove from the oven and let it cool in the tin.
Once it has reached room temperature dust with icing sugar and slice. Serve with candied almonds and chantilly cream.