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Fay Ripley's Chocolate Torte

Fay Ripley's Chocolate Torte

Recipe Submitted By: bakingmad

This Chocolate Torte recipe by Fay Ripley was submitted by lovefood.com

Smooth, chocolatey, quick, easy and delicious. This one is a great fall-back pudding anyone can manage. It needs a bit of dressing up before serving, as it is a little ‘rustic’ looking.

Preparation Time	30 minutes
Baking Time	45 minutes
Portions	1 Torte
Skill Level	Medium
Average Rating

Fay Ripley's Chocolate Torte Ingredients

200 grams	Butter cubed
200 grams	Dark chocolate, broken up
6	Free Range Eggs (Happy Eggs) Large, separated
200 grams	Golden Caster Sugar (Billington's)
1 tbsp	Cocoa powder for dusting

This recipe uses

How to make Fay Ripley's Chocolate Torte

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Heat the oven to 180°C (fan), 200°C, gas mark 6. Grease the sides of a 24 cm loose-bottomed cake tin and line with baking parchment.
Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water. Leave to cool.
Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.
Beat the egg whites to stiff peaks and place half into your chocolate/egg mix. Fold gently till combined, then do the same with the remaining egg whites.
Pour into your tin and bake in the middle of the oven on a baking tray for 45 minutes or until the centre of the cake feels just set.
Leave it to cool. (It will sink down but don’t panic). When cool, run a knife around the sides and turn out.
Before serving, dust with cocoa powder. Great with berries and thick whipped cream. It keeps well in an airtight container for up to 3 days.