How to make our Delicious Chocolate and Mint Torte with Chocolate Jelly

To celebrate British Chocolate Week, 13th – 19th October, Lancaster House are featuring on their Specials Menu, Dark Chocolate, Mint and Cream Cheese Torte with Gooey Chocolate Jelly.  Take a look at the recipe …


Chocolate, Mint & Cream Cheese Torte with Gooey Chocolate Jelly


For the Base:

  • 250 g Digestive biscuits
  • 100g Chocolate chips
  • 100 g melted butter

For the Filling:

  • 300 g Dark Chocolate
  • 600 g Cream Cheese
  • 400 ml Double Cream
  • 150 g Icing Sugar
  • 50 ml Creme de Menthe


Base: Blitz together the biscuit and chocolate chips and then mix in the melted butter.

Filling: Melt the chocolate in a Bain Marie. Mix together cream cheese, double cream and icing sugar. Fold into the mixure the melted chocolate and add the Creme de Menthe.

Line a 10″ cake tin with parchment and layer with the biscuit mixture, pressing flat. Refrigerate until set before pouring in the filling and refrigerate once again until filling is set.

Chocolate Jelly


  • 275 g dark chocolate
  • 115 g water
  • 2 leaves of gelatine


Melt the chocolate and water in a bain marie. Soak gelatine in cold water until soft and then whisk into the chocolate. Leave to cool before pouring over the torte and smoothing with a palette knife. Refrigerate until the jelly has set.

The Foodworks Restaurant, Lancaster

Lancaster House Foodworks RestaurantThis award winning restaurant presents a menu illustrating head chef, Damien Ng’s, inventive flare whilst not forgetting the hotel’s old favourites. Each dish is prepared with care and imagination using fresh local produce. If the above dessert recipe is featured on their Specials Menu throughout Chocolate Week.

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