Chocolate Wine Torte

My necromancy skills have failed me. I was unable to bring John Nott back from the dead to recreate his wine chocolate recipe for chocolate historian, archivist and novelist Alex Hutchinson, who featured in last week’s podcast episode on the Fry’s chocolate company.

The cook's and confectioner's dictionary: or, the accomplish'd housewife's companion. John Nott (1733)

So instead I offer you a recipe from my Repast supper club days which was inspired by Nott’s (there is actually a chocolate tart recipe just below his Wine chocolate in The Cook’s and Confectioner’s Dictionary). Be warned - it’s very rich.

(Disclaimer: Alas this is not my photo but the finished tart does look similar)

Photo by Razvan Mirel on Unsplash

Ingredients for one large torte (Serves 12 - 16)

• 225g plain flour

• 25g cocoa powder

• 50g caster sugar

• 150g cold unsalted butter, cut into small cubes

• 1 egg yolk (reserve the egg white for brushing)

• Water to bind in necessary

• 350g dark chocolate (at least 70% cocoa solids)

• 150ml port

• ¾ tsp ground cinnamon

• ½ tsp each ground ginger and nutmeg

• 200ml double cream

• 60g caster sugar

• 1 large egg

• 2 large egg yolks

Method

1. To make the pastry, sieve the flour & cocoa powder into a large bowl. Stir in the caster sugar then quickly rub in the butter. Use the egg yolk to bind the dough adding a little water if necessary. Chill for at least 1 hour before rolling.

2. Preheat the oven to 200℃. Roll the pastry out between two sheets of clingfilm into a circle large enough to line a 25cm wide, loose bottomed flan tin. Prick the bottom of the case then line with baking paper and ceramic ‘beans’. Bake blind for 10 minutes. Remove the paper and beans then brush with a little beaten egg white. Return to the oven for a further 10 minutes. Reduce the oven temperature to 120℃.

3. Break the chocolate into small pieces in a large heat proof bowl. Place this over a pan of barely simmering water until melted.

4. In a pan heat the port and spices, boiling for 30 seconds. Beat the hot spiced port into the chocolate.

5. In another pan bring the cream up to boiling point. Whilst it is heating beat the caster sugar, egg and egg yolks together until light and creamy. Pour the hot cream over the egg mixture, combining thoroughly. Pour the warm ‘custard’ over the chocolate and port then beat to mix. Pour this mixture into the prepared pastry case then bake for 30-35 minutes. It should be set around the edges but still wobbly in the middle. Cool then refrigerate before serving. Serve with crème fraîche.