Fay Ripley's chocolate torte recipe
by Fay Ripley | 6 comments | Print recipeTweet
Smooth, chocolatey, quick, easy and delicious. This one is a great fall-back pudding anyone can manage. (It’s wheat free too, if you care). It needs a bit of dressing up before serving, as it is a little ‘rustic’ looking. (I know the feeling). A dusting of cocoa powder or icing sugar should do the trick.
At a glance
- Cuisine British
- Recipe Type Dessert
- Difficulty Easy
- Preparation time 15 mins
- Cooking time 45 mins
- Serves 8 people
- 200 g (7.1oz) Butter cubed
- 200 g (7.1oz) Dark chocolate, broken up
- 6 Large eggs, separated
- 200 g (7.1oz) Caster sugar
- 1 tbsp Cocoa powder for dusting
- 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.
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