© Hilary Moore

For the torte
200g Divine Dark Chocolate
125g caster sugar
8 tablespoons water
4 egg yolks
2 tablespoons brandy
600ml double cream
8tbsps water

To decorate
A little icing sugar, sifted
12 large strawberries, sliced
A little single cream
50g grated Divine Dark Chocolate

Method
1. Break the chocolate into sections and drop into a processor.  Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate.  Alternatively you can finely grate the chocolate.

2. Measure the sugar and 6tbsps of the water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.  Turn up the heat and boil briskly for 3-4 mins till it becomes a thin syrup. 

3. Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid.  Add 2tbsps boiling water. 

4. Next add the egg yolks and process for a few seconds before adding the brandy.  If you are not using a processor, beat the ingredients together.

5. In a separate bowl beat the cream to a soft floppy consistency then fold in the chocolate mixture.  Spread in the prepared tin, levelling the top with the back of a spoon, then cover with clingfilm and transfer to the freezer for a minimum of 4 hours to freeze.

6. To serve remove from the freezer, release from tin and transfer to a plate. Decorate. Allow to soften a little and serve about 10-15 mins after coming out of the freezer.

For more information, visit www.divinechocolate.com