2x Betty Crocker Chocolate Ganache Torte Mixes (2x360g) Made with real Belgian Chocolate. Chocolate torte mix with Belgian dark chocolate pieces and chocolate flavoured ganache. Perfect to bake up memories with the kids! No Artificial Flavours, Colours or Preservatives Suitable for Vegetarians Chocolate Torte Cake Mix. Serves 8 Torte Slices Bake to impress with the ultimate Chocolate Torte made with real Belgian Chocolate
These are £3.50 each in the supermarkets !!
Ingredients
Chocolate Torte Mix (75%): Sugar, Fat-Reduced Cocoa Powder (19%), Belgian Dark Chocolate Pieces (6%) (Cocoa Mass, Sugar, Cocoa Butter, Emulsifier (Polyglycerole Polyricinoleate), Natural Vanilla Flavouring), Cocoa Mass, Palm Fat, Salt, Emulsifier (Soy Lecithin), Ganache (25%): Sugar, Vegetable Oils (Sunflower, Palm), Fat-Reduced Cocoa Powder (25%), Skimmed Milk Powder, Corn Starch, Emulsifier (Soy Lecithin)
Preparation and Usage
All you need is 75g of butter and 2 medium sized eggs (chocolate sauce pouch included)
Just add
Butter, eggs
Prep time: 10 minutes
Baking time: 18-23 minutes
18cm round, loose bottom/spring form pan, well greased (and lined) 3 simple steps!
Preheat oven to 180ºC (160ºC for fan assisted ovens or refer to manufacturer's instructions)/Gas Mark 4. Grease a 18cm round, loose bottom pan. For better results line with baking paper.
1. Put torte mix in a bowl. Melt butter completely (in a saucepan or in a microwave oven) and pour it over the torte mix. Stir very well using a whisk until combined. Add eggs and keep stirring for 1 minute until very well blended (batter will be thick). Pour mixture into prepared baking pan and spread evenly.
2. Bake, 18 to 23 minutes (on the middle shelf of the oven) or until the surface is set and dry to the touch (baking time may vary depending on the oven, adjust baking time if necessary). Cool 30 minutes, remove from the baking pan and place on a serving dish. If you're not planning to serve it immediately, for best results, place it in the fridge, until the next step.
3. To Serve: Place Ganache pouch in bowl of hot water for 30 seconds (do not microwave). Carefully remove the pouch from the hot water (using togs or other similar tool) and place it on a kitchen cloth. Squeeze ganache pouch for 10 seconds or until you feel that it is soft. Cut off one end of pouch. Squeeze ganache over torte. Using the back of a spoon, spread ganache to edge of torte and let some fall over side and serve.
Store leftovers in refrigerator. Once chilled, ganache will not be glossy.
United Kingdom