Dark & Squidgy Chocolate Torte
Dark & Squidgy Chocolate Torte
200g unsalted butter
200g bar dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder, for dusting
Heat oven to 180C fan. Butter and line base and sides of a 23cm spring form tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old fashioned custard. Pour the chocolate and butter mix into the whisked eggs and sugar, then fold it in with a large metal spoon. Mix the flour, almonds and 1/4 tsp of salt together, then fold into the mix until even. Spoon into the tin and bake for about 35-40mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.
Serve with a good quality vanilla ice cream and fresh raspberries.