Velvet chocolate torte

Yes it really does serve ten, it is so rich! If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with cling film, then freeze. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.

Equipment and preparation: you will need a 20cm/8in loose-bottomed or spring-form tin.

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Mary Berry recipes
From Food & Drink


  • 200g/7oz plain chocolate
  • 100g/3½oz caster sugar
  • 4 free-range egg yolks
  • 2 tbsp brandy
  • 570ml/1 pint double cream

To decorate

  • icing sugar, sifted
  • 12 large strawberries, sliced
  • single cream