Chocolate torte

  • Total Time

    1h 15m
    • Prep Time

      30m
    • Bake Time

      45m
  • Serves

    8
  • Skill Level

    Intermediate
  • Dietary Needs

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Smooth, chocolatey, simple 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, but a drizzle of cream or sprinkling of icing sugar would do the trick. This Chocolate Torte recipe by Fay Ripley was submitted by lovefood.com

Method

  1. Preheat the oven to 200°C  (180°C, gas mark 6). Grease the sides of a 24 cm loose-bottomed cake tin and line with baking parchment.

  2. Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water. Leave to cool.

  3. Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.

  4. 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.

  5. 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.

  6. Leave it to cool. It will naturally sink down whilst cooling.

  7. When cool, run a knife around the sides and turn out.

  8. Before serving, dust with cocoa powder. It keeps well in an airtight container for up to 3 days.

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