Ooh la la…check out this tantalising chocolate torte!
It’s actually my husband Peter’s lip-smackingly scrumptious chocolate torte that you see here-divine huh? Knew there was a reason I married him!;) …Following this BBC recipe here but with his own little twist, I like dine on this dreamy dessert at times of woe, jubilation and just for the sake of it, and what’s more, it’s got absolutely NO calories in it whatsoever, none I tell thee. OK, maybe 5!
Importantly, it’s super simple to make (not that I’d know as Peter always bakes it but he tells me it is, and Peter never lies).
Light, intense and perfect any time of year, you are simply going to LOVE this torte!
200g/7oz 70% dark chocolate, chopped
3 large free-range eggs
110g/4oz unsalted butter, diced
150g/5oz brown sugar
60g/2oz self-raising flour
3 tbsp orange liquor (we like filfa liquor)
For the chocolate glaze:
100g/3½oz dark chocolate (70% cocoa solids), chopped
60g/2oz unsalted butter, diced
1 tbsp orange liquor (optional)
Preheat the oven to 190C/375F/Gas 5. Prepare a 23cm/9in cake tin by lining it with non-stick baking parchment and greasing the sides.
Place chocolate in a medium sized bowl over a pan of boiling water.
Separate the egg whites from the egg yolks and put into different bowls.
Stir the chocolate.
Once it’s melted, remove from the heat and beat the butter into the chocolate until it melts into a shiny liquid.
Add the sugar to the bowl with the egg yolks and whisk until light and fluffy.
Stir the chocolate mixture into the egg yolk mixture and add the orange liquer.
Idelaly using an electric whisk, whisk the egg whites with the salt until stiff peaks are formed.
Stir a spoonful of egg white into the chocolate batter mixture then fold in the remaining egg whites into the cake mixture.
Pour the cake mixture into a greased tin and bake for 40-50 minutes, until it is firm to the touch.
Remove and cool for 5-10 minutes, then turn out onto a cake rack to finish cooling.
To make the glaze, place the chocolate into a bowl set over a simmering pan of hot water. Once melted beat in the butter and liquer.
Leave to cool for 5-10 minutes, until it’s a gloopy mixture.
Spread the glaze over the cake and down the sides using a palette knife and serve.
Photograph ©Peter Broadbent .