Chocolate torte

Serves 8

Ingredients For the pastry

225g plain flour 110g butter 80g icing sugar 4 egg yolks

1 egg yolk (for egg wash)

For the chocolate ganache

225g double cream

Pinch of salt

120g dark chocolate (minimum 60% cocoa solids) 50g milk chocolate

4 passion fruits, pulp only

Method

For the pastry combine flour and butter by hand until it resembles breadcrumbs. Add sugar then mix in one yolk at a time until it forms a soft ball. Refrigerate for 1 hour. Roll out on a floured surface and line a tart case allowing a slight overhang. Use parchment paper and baking beans to blind bake at 180°C for 18 minutes. While hot, brush with egg yolk and trim edges. For the ganache, pour the cream, salt and passion fruit into a saucepan and cook over a medium heat until almost boiling, then remove to cool.

Melt the chocolate in a bowl over a pot of simmering water. Remove from the heat and add in the cream mixture. Allow to stand for 10 minutes, then sieve to remove passion fruit seeds. When the base and ganache are both cool, spread some ganache on top and around the sides and freeze for 5 minutes. Pour in the remaining ganache then refrigerate for 4 hours. Serve with honeycomb and a scoop of sorbet.

Recipe by David Hetherington, Bridge of Orchy Hotel, Argyll