Pressed chocolate and lavender torte recipe
"In recent years we have developed a fascination for using lavender in our desserts. This is a lovely chocolate cake with or without the lavender – and offers the pleasure of taking 'produce' from your garden into your kitchen."
Ingredients
- 275 g dark chocolate, broken into pieces
- 175 g butter
- 8 medium eggs, separated
- 175 g caster sugar
- 1 tbsp dried lavender flowers
- 9.7 oz dark chocolate, broken into pieces
- 6.2 oz butter
- 8 medium eggs, separated
- 6.2 oz caster sugar
- 1 tbsp dried lavender flowers
- 9.7 oz dark chocolate, broken into pieces
- 6.2 oz butter
- 8 medium eggs, separated
- 6.2 oz caster sugar
- 1 tbsp dried lavender flowers
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Melt the chocolate and butter in a bowl over a pan of boiling water (the water must not touch the bowl). Once melted, set aside to cool.
- Preheat the oven to 180°C/350°F/gas mark4, and line a 23-25cm (9-10in) cake tin with greaseproof paper.
- In a separate bowl, place the egg yolks and sugar. Place the bowl over the boiling water and, using the whisk, beat the yolks and sugar together until all the sugar has melted and you have a light-coloured mixture.
- Beat the egg whites in yet another bowl to the soft-peak stage.
- First fold the chocolate and lavender in to the egg yolks, and then fold this mixture into the egg whites. Pour into the lined cake tin and bake for 45minutes.
- With the torte still in the tin, place a small, flat plate over the torte, leaving 1-2cm (½ - _ in) around the edge uncovered. Put a heavy object on top to compress the cake until it has cooled and is ready to serve.
Recipe taken from The Easy Vegetarian Cookbook by Adrian and Michael Daniel. Photos by Richard Jung. Copyright of book Octopus Publishing Group.
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