About the bake
Smooth, chocolatey, simple and delicious. This chocolate torte recipe is the one. We've gone for the rustic look, but if you prefer to tart it up a little (excuse the pun) it's easy. Just add a drizzle of cream or sprinkling of icing sugar or take it up a notch and go for some homemade vanilla custard. If you've never whisked egg whites to stiff peaks before be sure to watch the video below for some tips.
Method
Step 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.
Step 2:
Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water. Leave to cool.
Step 3:
Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.
Step 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.
Step 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.
Step 6:
Leave it to cool. It will naturally sink down whilst cooling.
Step 7:
When cool, run a knife around the sides and turn out.
Step 8:
Before serving, dust with cocoa powder. It keeps well in an airtight container for up to 3 days.
Ingredients
For the torte
- 200g Butter (unsalted) (cubed)
- 200g Dark chocolate (broken into pieces)
- 6 Egg yolk(s) (free range) (large)
- 6 Egg white(s) (free range) (large)
- 200g Billington's Unrefined Golden Caster Sugar
For the decoration
- 1 tbsp Cocoa powder
Utensils
- 24cm loose bottomed cake tin
- Baking parchment
- Heatproof bowl
- Saucepan
- Whisk
- Sharp knife
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the torte
- 200g Butter (unsalted) (cubed)
- 200g Dark chocolate (broken into pieces)
- 6 Egg yolk(s) (free range) (large)
- 6 Egg white(s) (free range) (large)
- 200g Billington's Unrefined Golden Caster Sugar
For the decoration
- 1 tbsp Cocoa powder
Utensils
- 24cm loose bottomed cake tin
- Baking parchment
- Heatproof bowl
- Saucepan
- Whisk
- Sharp knife