
Chocolate & Bailey’s torte
A chocolate torte is extravagant enough, but we at Jus-Rol thought we would spice it up even more by adding Bailey’s to the mix.
Quick Stats
Easy
10 Servings
35 minutes bake time
Chocolate & Bailey’s torte
A chocolate torte is extravagant enough, but we at Jus-Rol thought we would spice it up even more by adding Bailey’s to the mix.
Ingredients
- 1 x 500g pack Jus-Rol Shortcrust Pastry
- A little flour
- 300ml double cream
- 100ml Baileys or Irish cream liqueur, plus 2 tbsp
- 200g dark chocolate, broken into chunks
- 200g milk chocolate, broken into chunks
- 100g white chocolate, broken into chunks
Equipment required
- Rolling Pin
- Greaseproof paper
- Baking Beans
- Tart Tin
- Saucepan
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm rectangular loose-bottomed tart tin (or use a 22-23cm round one). Line the pastry with foil or greaseproof paper, fill with baking beans and bake for 25 minutes. Remove the paper and beans and cook for 10 minutes more until sandy and golden. Leave to cool.
- For the filling, put the cream, 100ml liqueur, dark and milk chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Pour into the cooled tart case and chill for at least 5 hours, or overnight, until firm.
- To serve, remove from the fridge and lift from the tin, melt the white chocolate chunks in the same way as before. Stir in the remaining 2 tbsp of liqueur and drizzle over the tart to decorate. Cut into bars and serve with runny cream or crème fraîche.