![\"\"](\"https:\/\/i0.wp.com\/wenvoe.org.uk\/wp-content\/uploads\/2021\/02\/greedy02.jpg?resize=500%2C98\")
<\/p>\n<\/p>\n
Dark & Squidgy Chocolate Torte <\/strong><\/em><\/span><\/p>\n 200g unsalted butter<\/p>\n 200g bar dark chocolate, 70% cocoa, chopped<\/p>\n 4 large eggs<\/p>\n 200g golden caster sugar<\/p>\n 50g plain flour<\/p>\n 50g ground almonds<\/p>\n cocoa powder, for dusting<\/p>\n 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.<\/p>\n Serve with a good quality vanilla ice cream and fresh raspberries.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2xt","jetpack-related-posts":[{"id":8542,"url":"http:\/\/wenvoe.org.uk\/?p=8542","url_meta":{"origin":9763,"position":0},"title":"Chocolate Gingerbread Brownies with Fudgy Icing","author":"Alan Williams","date":"30th October 2020","format":false,"excerpt":"Chocolate Gingerbread Brownies with Fudgy Icing 400g dark chocolate, broken into chunks 25g cocoa powder 250g golden caster sugar 250g butter, plus extra for the tin 1 tbsp. ground ginger 140g ground almonds 6 large eggs, separated For the icing 100g butter, chopped 50g dark chocolate, broken into chunks 50g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1090,"url":"http:\/\/wenvoe.org.uk\/?p=1090","url_meta":{"origin":9763,"position":1},"title":"Blondie Cappuccino Squares with Coffee Cream","author":"Alan Williams","date":"7th October 2016","format":false,"excerpt":"Ingredients 250g softened butter,+ extra for greasing 1 x 200g pkt pecan halves 500g light muscovado sugar 4 large eggs, lightly beaten 2tbsp coffee extract 300g plain flour 50g white chocolate, in pieces Coffee Cream 300ml double crean 3 tbsp icing sugar 1 tbsp coffee extract Preheat oven to 180\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":9763,"position":2},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. Heat the grill to high and line a baking tray with parchment. Put 8 hobnobs\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16565,"url":"http:\/\/wenvoe.org.uk\/?p=16565","url_meta":{"origin":9763,"position":3},"title":"Spinach Spaghetti and Red Velvet Brownies","author":"Alan Williams","date":"29th January 2026","format":false,"excerpt":"Some recipes to get you through the tail end of winter and of course Valentine\u2019s day Tuna, Olive and Spinach Spaghetti Ingredients 240g wholemeal spaghetti 1 tsp olive oil 1 red onion 2 x 110g cans tuna in olive oil, drained 50g black olives 1 lemon 160g baby spinach 1tbsp\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11218,"url":"http:\/\/wenvoe.org.uk\/?p=11218","url_meta":{"origin":9763,"position":4},"title":"Jaffa Drizzle Cake","author":"Alan Williams","date":"6th March 2022","format":false,"excerpt":"Jaffa Drizzle Cake 140g butter, softened 200g SRF 11\/2 tsp baking powder 200g golden caster sugar 3 large eggs 6 tbsp whole milk finely grated zest 1 large orange Topping 3tbsp orange juice 50g golden caster sugar 50g dark chocolate Heat oven to 180C fan. Butter and line the base\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10604,"url":"http:\/\/wenvoe.org.uk\/?p=10604","url_meta":{"origin":9763,"position":5},"title":"Hazelnut Cake","author":"Alan Williams","date":"19th November 2021","format":false,"excerpt":"Hazelnut Cake 140g butter 200g caster sugar 6 eggs, separated 2 tbsp SR flour, sieved 200g ricotta 200g blanched hazelnuts, roasted, and coarsely ground 3 tsp lemon zest [ about 1 lemon ] For the glaze 8 tbsp apricot jam 50g dark chocolate, grated handful of whole hazelnuts To serve\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9763"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9763"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9763\/revisions"}],"predecessor-version":[{"id":9764,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/9763\/revisions\/9764"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9763"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
\n