Delectable, moreish, indulgent, chocolatey goodness... It's Sweet Sunday and I've got a trio of deliciousness for you, starting with this gorgeous chocolate torte.
Chocolate torte is a dangerous thing to make if you're trying to be healthy, because I think I'll be making this again soon and eating it just as quickly. But life's too short to worry about these things... As long as you have some kind of balance, I'm not judging (even if you don't, I'm still not judging. What happens in lockdown stays in lockdown).
I used a delicious Jane Hornby recipe for this torte (via BBC Good Food website), with a slight alteration on the sugar because I was running out. The original recipe calls for 200g golden caster sugar - I didn't have any golden caster sugar, and only 100g of white caster sugar so I used this and 100g soft light brown sugar. I've not tried the original so I can't compare yet, but mine was delicious. It may have contributed to quite a dense texture, but I love a squidgy torte (especially warm, with ice cream on the side).
What's great about this recipe is that you don't need much flour at all! We all know that flour is in particularly short supply right now, so this may become a bit of a staple pudding in the house until things calm down. If you don't have ground almonds, you can use 100g flour instead.
Ingredients
200g unsalted butter
200g dark chocolate, broken into pieces
4 large eggs
200g sugar (I used 100g caster, 100g soft brown sugar - use what you have but go with caster if possible!)
50g plain flour
50g ground almonds
cocoa powder for dusting
Method
1. Pre-heat the oven to 180C and line a 23cm tin (springform or with a loose base) with baking paper.
1. Melt the butter and chocolate together in a bowl over a pan of simmering water (a bain marie if you're feeling fancy and technical). Set to one side to cool slightly.
2. Using an electric whisk attachment (or handheld), whisk the eggs and sugar until thick and pale.
3. Gently mix the chocolate mixture into the eggs and sugar using a large metal spoon. Then fold through the flour and ground almonds. Be gentle - you want it all to be mixed through properly, but you don't want to be knocking air out of the mix.
4. Pour into the tin and bake for 35-40 minutes, until there is a crust on top and it's evenly set. Release the tin and place on a cooling rack, once cool dust with cocoa powder. Serve with berry ice cream.
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