Chocolate torte - recipe

Ingredients

Recipe , Chocolate , Fay ripley , Torte

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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.
2
Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water. Leave to cool.

For this step you'll need:
- 200g Butter (unsalted) cubed
- 200g Dark chocolate broken into pieces
3
Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.

For this step you'll need:
- 6 Egg yolk(s) (free range) large
- 200g Unrefined golden caster sugar
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.

For this step you'll need:
- 6 Egg white(s) (free range) large
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.
6

Leave it to cool. It will naturally sink down whilst cooling.
7

When cool, run a knife around the sides and turn out.
8
Before serving, dust with cocoa powder. It keeps well in an airtight container for up to 3 days.

For this step you'll need:
- 1 tbsp Cocoa powder

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