Chocolate Torte with Pea Flour and Whipped Cream

Ingredients

For the Pea Flour Crust

• 100g Plant S Yellow Pea Flour
• 50g cornflour
• 25g ground almonds
• 75g unsalted butter, cold and cubed
• 25g icing sugar (sifted)
• 1 medium egg yolk
• 1–2 tbsp cold water

 For the Chocolate Filling

• 250g dark chocolate (70% cocoa solids), finely chopped
• 250ml double cream
• 50g unsalted butter
• 50g caster sugar
• 2 medium eggs, lightly beaten
• 1 tsp espresso powder

 For the Whipped Cream

• 200ml double cream, chilled
• 1 tbsp icing sugar (sifted)
• ½ tsp vanilla extract

 For Garnish

• Red-veined sorrel
• Chocolate shavings (optional)

Method

Make the Pastry Base

• In a mixing bowl, combine pea flour, cornflour, ground almonds, and icing sugar.
• Rub in the cold butter until the mixture resembles breadcrumbs.
• Add the egg yolk and 1 tbsp cold water, mixing gently to form a dough. Add a little more water if needed.
• Shape the dough into a disc, wrap in cling film, and chill in the fridge for 30 minutes.
• Preheat the oven to 180°C.
• Roll out the chilled dough between two sheets of parchment paper to 3mm thickness. Carefully line a 20cm (8-inch) tart tin with the dough, trimming off the edges.
• Prick the base with a fork and blind bake the pastry: Line with baking paper, fill with baking beans or rice, and bake for 10 minutes. Remove the paper and weights, then bake for another 5 minutes until lightly golden. Then, let it cool completely.

 Make the Chocolate Filling

• In a heatproof bowl, mix the chopped chocolate, butter, and caster sugar.
• Heat the double cream in a saucepan over medium heat until just simmering. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes.
• Stir the mixture gently until smooth and glossy. Allow it to cool slightly.
• Whisk in the beaten eggs and espresso powder until it’s fully joined together.
• Pour the chocolate filling into the cooled pastry case.

 Bake the Torte

• Reduce the oven temperature to 150°C.
• Bake the torte for 20–25 minutes, or until the filling is just set with a slight wobble in the centre.
• Remove from the oven and allow the torte to cool completely before refrigerating for at least 2 hours.

 Prepare the Whipped Cream

• In a mixing bowl, whisk the double cream, icing sugar, and vanilla extract until soft peaks form.
• Chill the whipped cream until ready to serve.

 Serve

• Slice the chilled torte and serve with a dollop of whipped cream.
• Garnish with red-veined sorrel and chocolate shavings, for a professional finish.