| Serves 6
220g (7.05oz) Best quality chocolate (70% cocoa solids) 170g (5.29oz) Unsalted butter, plus a little extra for greasing 6 Eggs, separated 120g (3.52oz) Caster sugar
Preheat the oven to 180 C/350 C/Gas 4 and butter a 30 x 7.5cm (12” x 3”) cake tin.
Place the bowl on top of a warm saucepan of water, making sure the water does not touch the bowl. Melt the butter and chocolate and stir to combine to a rich velvety smoothness. Take off the heat and set aside.
Separate the Eggs. Now whisk the whites, until stiff peaks and set aside.
Grease the tin with the butter and coat with sugar to stop the cake sticking to the tin.
In yet another bowl add the yolks and then sugar, and whisk until thick and creamy (about 2 minutes). Add chocolate mixture and combine. Now using a stainless steel spoon, fold in the egg whites and empty the contents into the tin.
This torte can take up to 30 mins to bake. It’s ready when you stick a skewer in the middle and it comes out clean. |
Desert Heart 2018/Lasagne:
The best party in London is called Dessert Heart and happens just after Ireland traditionally beat England at the rugger, third Saturday of March. Highlights