How to Make Chocolate Torte and Stollen Ice Cream

What is the Dish?

A festive-inspired rich, silky chocolate and chestnut torte with a stollen ice cream. A delicious dessert that will leave your guests wanting just one more slice, its combined prep, cook and set time of 225 minutes is more than justified by the high margin it offers.

The ingredients below make 12 servings costing €13.10 – offering you a potential profit of €55.68.

The high margin on this delicious dessert gives you the flexibility to offer discounts or promotions, increasing table spend and tempting new customers in.

*All costing and pricing are estimates

Ingredients

These ingredients will create that comforting, festive feeling for your customers. Inspired by the ever-popular German Christmas markets, the dessert will enhance your Christmas menu and offer premium, delicious indulgence.

With the ingredients yielding 12 portions, the margin is wider as a result. A profit of £55.68 is welcome news for any business looking to capitalise on the festive period.

Sprinkled malted biscuits atop the chocolate torte gives the classic British familiarity your guests will respond to.

Let's get Christmassy!

What Steps Do I Follow?

Chocolate Torte Base

1. Blitz 200g malted biscuits to a fine texture
2. Add 100g roasted chestnuts and blitz to chunkier texture
3. Leave aside 75g for garnishing later
4. Melt 150g unsalted butter and mix into crumb base
5. Once butter is incorporated into mix, press into bottom of torte mould firmly
6. Place into fridge and chill for 30 minutes

So the base is ready, next we move onto the chocolate torte

Chocolate Torte

1. Melt 300g of 70% dark chocolate over a bain marie
2. Pour 525ml of double cream into a mixer and form to soft peak
3. Crack 8 whole eggs into a bowl
4. Add 190g castor sugar
5. Grate half orange zest
6. Finely grate half a nutmeg
7. Add 6g vegetarian gelatine
8. Whisk constantly over a bain marie for 5 minutes or until it's quadrupled in size
9. Add melted chocolate and whipped cream into thickened egg mix
10. Whisk well until fully combined
11. Pour mixture into the torte mould
12. Then place into refrigerator to chill for 2-3 hours

While the chocolate chills, let's make the ice cream

Ice Cream Mix

1. Pour 300ml milk and 300ml cream into a Vogue pan
2. Add 100g sugar and 1/2 vanilla extract and slowly bring to boil using a Buffalo induction hob
3. Whisk 3 egg yolks in a separate bowl
4. Slowly add cream while whisking continuously
5. Place back onto stove on a low heat
6. Stir for 3 minutes until it coats back of spoon
7. Take off heat then add 100g broken stollen into pan
8. Pour into Buffalo ice cream machine for 45 minutes
9. Allow to set fully in freezer

Now it's time to plate everything up

Assembly

1. Remove your set torte from refrigerator
2. Slice into portions with a clean, hot knife
3. Sprinkle previously set-aside biscuit garnish
4. Finally, add a scoop of ice cream

You're ready to serve. But be quick!

EXPLORE OUR CHRISTMAS MINI-SHOP

What Equipment Do I Need?

Here you'll find the tools of the trade needed to replicate this dish for your menu.