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Chocolate & Ines Rosales Torta Bonet

Chocolate & Ines Rosales Torta Bonet

© Recipe by Claire Aldous

CHOCOLATE & INES ROSALES TORTA BONET

Serves 8

Caramel
150g caster sugar
¼ cup water

Cake
100g Valrhona Guanaja chocolate , melted and cooled
390ml tin condensed milk
4 large, size 7 eggs
1 tsp vanilla extract
400ml milk
4 Ines Rosales sweet olive oil tortas  (125g), well crushed but not to a fine crumb

 

Preheat the oven to 180˚ C (not fan bake). 

Lightly grease a 20cm fixed base cake tin and place in a roasting dish that has been lined with a cloth. 

Caramel: Place the sugar and water in a small saucepan and allow the sugar to dissolve slowly.

Increase the heat and cook until the syrup turns a dark golden colour. Pour into the tin and tilt to coat the base. Cool. 

Whisk the condensed milk and vanilla into the chocolate then whisk in all the remaining ingredients in the order given.

Pour into the tin. Add very hot but not boiling water into the roasting dish to come half way up the side of the cake tin. 

Bake for 40 minutes or until set in the middle. Remove from the roasting tin and run a small palette knife gently around the inside edge of the tin. Leave for 30 minutes then invert onto a lipped plate. Cool then chill. Serve with softly whipped cream and extra roughly crushed shards of the remaining tortas.

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