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Makes torte
US | Metric
Ingredients
Ice Cream
  • 250 ml whole Milk
  • 250 ml whipping cream
  • 4 large egg yolks
  • 1 tsp vanilla bean paste (or extract)
  • 3 tbsps honey (I used beehype lavender which was gifted to me)
  • 1 pinch of salt
  • 150 g golden caster sugar
Torte
  • 180 g digestive biscuits
  • 2 tbsps cocoa powder
  • 100 g melted butter
  • 350 g dark chocolate
  • 170 g ground almonds
  • 130 g panko breadcrumbs
  • 300 g caster sugar
  • 50 g light brown sugar
  • 5 large eggs
  • 225 g butter
  • 200 ml double cream
  • 100 g icing sugar
  • 1 pinch of sea salt
Chocolate Torte with Honey Ice Cream Chocolate Torte with Honey Ice Cream
Chocolate Torte with Honey Ice Cream

So this was the pudding I knocked up for Sunday lunch just gone, it’s super rich and I’d highly recommend trying this one as you can make it a day in advance.


The ice cream recipe does require an ice cream maker but you could just buy some to serve instead if you can’t be arsed with the faf!

Prep 30 minutes
Total 4 hours

The ice cream

  1. Heat the milk, cream, salt and vanilla on a medium heat but don’t let it boil.
  2. In a mixing bowl whisk the eggs yolk, sugar and honey until completely combined.
  3. Pour a little on the milk mix into the egg mix and whisk well then pour this into the remaining milk mix and simmer on a low heat until it thickens enough to coat the back of a spoon.
  4. Refrigerate this mix until completely cold, pour into a ice cream churn let it do it’s work then freeze until set this will last 3 months safely in a freezer if container is air tight.


The Torte

  1. Preheat the oven to 160℃.
  2. Blitz together digestives, melted butter and the cocoa powder.
  3. Line a 20cm spring form tin with a circle of greaseproof paper, press the biscuit base into the bottom of the tin.
  4. In a glass bowl over simmering water melt 230 g of the chocolate with sea salt. When melted add the almonds and the breadcrumbs, combine well and set to one side.
  5. In a mixing bowl cream together the butter and sugar until you get a light creamy texture then beat in the eggs one at a time. When all incorporated, add the chocolate mix to the butter mix, stir thoroughly and then add to the cake tin.
  6. Bake for 60 mins, leave to cool.


The ganache

  1. For the Ganache, heat the cream and icing sugar then pour over remaining chocolate to melt.
  2. Keep stirring then pour over the cold torte, then let set.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Chocolate Torte with Honey Ice Cream

So this was the pudding I knocked up for Sunday lunch just gone, it’s super rich and I’d highly recommend trying this one as you can make it a day in advance.


The ice cream recipe does require an ice cream maker but you could just buy some to serve instead if you can’t be arsed with the faf!

favorite
print
rate
Prep 30 minutes
Total 4 hours
Makes torte
US | Metric
Ingredients
Ice Cream
  • 250 ml whole Milk
  • 250 ml whipping cream
  • 4 large egg yolks
  • 1 tsp vanilla bean paste (or extract)
  • 3 tbsps honey (I used beehype lavender which was gifted to me)
  • 1 pinch of salt
  • 150 g golden caster sugar
Torte
  • 180 g digestive biscuits
  • 2 tbsps cocoa powder
  • 100 g melted butter
  • 350 g dark chocolate
  • 170 g ground almonds
  • 130 g panko breadcrumbs
  • 300 g caster sugar
  • 50 g light brown sugar
  • 5 large eggs
  • 225 g butter
  • 200 ml double cream
  • 100 g icing sugar
  • 1 pinch of sea salt

The ice cream

  1. Heat the milk, cream, salt and vanilla on a medium heat but don’t let it boil.
  2. In a mixing bowl whisk the eggs yolk, sugar and honey until completely combined.
  3. Pour a little on the milk mix into the egg mix and whisk well then pour this into the remaining milk mix and simmer on a low heat until it thickens enough to coat the back of a spoon.
  4. Refrigerate this mix until completely cold, pour into a ice cream churn let it do it’s work then freeze until set this will last 3 months safely in a freezer if container is air tight.


The Torte

  1. Preheat the oven to 160℃.
  2. Blitz together digestives, melted butter and the cocoa powder.
  3. Line a 20cm spring form tin with a circle of greaseproof paper, press the biscuit base into the bottom of the tin.
  4. In a glass bowl over simmering water melt 230 g of the chocolate with sea salt. When melted add the almonds and the breadcrumbs, combine well and set to one side.
  5. In a mixing bowl cream together the butter and sugar until you get a light creamy texture then beat in the eggs one at a time. When all incorporated, add the chocolate mix to the butter mix, stir thoroughly and then add to the cake tin.
  6. Bake for 60 mins, leave to cool.


The ganache

  1. For the Ganache, heat the cream and icing sugar then pour over remaining chocolate to melt.
  2. Keep stirring then pour over the cold torte, then let set.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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