Mary Berry's 5-ingredient velvet chocolate torte recipe takes 30 minutes to prepare

This make-ahead bake requires just five ingredients and less than 30 minutes of your time to prepare.

However, keep in mind that the cake will need to be frozen for about four hours once it's prepared.

But, once it's ready, there should be enough for up to 10 people to enjoy a delicious slice.

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The extremely rich velvet chocolate torte cake will ensure that you don't overindulge.

Here's how to whip up Mary Berry's velvet chocolate torte cake with her straightforward recipe, reports the Express.

Velvet chocolate torte cake recipe

Ingredients

• 200g plain chocolate

• 100g caster sugar

• Four egg yolks

• Two tbsp brandy

• 570ml double cream

Equipment

• 20cm loose-bottomed or spring-form tin

• Cling film

• Food processor or grater

Method

Start by lining a 20cm loose-bottomed or spring-form tin with cling film and oiling the film. Break the chocolate into pieces and drop them into a food processor.

Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively, you can finely grate the chocolate.

Measure the sugar into a small pan with 90ml of water and heat gently over low heat until the sugar has dissolved, stirring occasionally.

Turn up the heat and boil briskly for three to four minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the blended chocolate so that it melts and becomes liquid.

Mary Berry advised: "Add just a little more boiling water if some unmelted chocolate remains."

Next, add the egg yolks and process for a few seconds before adding the brandy.

In a different bowl, whip the cream until it reaches a soft and floppy consistency, then gently fold in the chocolate mixture. Spread this into the pre-prepared tin, smoothing the top with the back of a spoon.

Cover with cling film and place in the freezer for at least four hours.

When it is ready to serve, take it out from the freezer, remove it from the tin and place it on a serving plate. Let it soften slightly for about 20 minutes before serving.

If desired, you can serve it with a dollop of cream.