• Save to your scrapbook
  • Save to your scrapbook

    Mocha Torte with Marsala Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mocha Torte with Marsala Cream

    This indulgent torte, laced with Marsala, is ideal for entertaining. Make it the day before and chill in the fridge to allow the flavours to mingle.

    • Preparation time: 40 minutes, plus 2-3 hours chilling time
    • Cooking time: 45 minutes
    • Total time: 3 hours 25 minutes to 4 hours 25 minutes 60 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Serves: 8


    • 75g unsalted butter
    • 225g plain chocolate digestives, crushed
    • 3 medium eggs, separated
    • 150g caster sugar
    • 250g tub mascarpone cheese
    • 284ml pot Loseley Jersey Double Cream
    • 1 tbsp instant coffee, dissolved in 2 tbsp boiling water
    • 6 tbsp Marsala Pellegrino
    • 200g bar Waitrose Continental Plain Chocolate
    • Icing sugar and cocoa powder for dusting


    1. Preheat the oven to 190°C, gas mark 5. Make the base by melting the butter in a pan and stir in the crushed biscuits. Press this mixture into the base and slightly up the sides of a 20cm, spring release, greased cake tin. Chill in the fridge for 30 minutes, or until firm.
    2. For the filling, use an electric whisk to beat together the egg yolkssugar and mascarpone until thoroughly combined. In a separate bowl, whisk half the cream for 1-2 minutes, until it forms soft peaks, then stir into the mixture with the coffee and 4 tbsp Marsala, until smooth. Melt 150g of the chocolate in a small heatproof bowl over a pan of boiling water and allow to cool slightly.
    3. Whisk the egg whites until they form stiff peaks and fold in to the cream mixture. Gently stir in the chocolate to create a marbled effect, then pour over the biscuit base. Bake in the oven for 45-55 minutes, until firm around the edges. The torte will still be soft in the middle and will sink slightly. Allow to cool then chill in the fridge for 2-3 hours or overnight.
    4. Melt the remaining chocolate and spread thinly over the back of a large, clean baking sheet. When just set, push a large cook's knife across the top at an angle of 25° to make the chocolate curls. Just before serving, lightly whip the remaining cream and stir in the remaining Marsala and spoon over the torte. Decorate with the chocolate curls and dust with icing sugar and cocoa powder.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars