At the Old El Paso event I went to a few weeks ago at the Underground Cookery School, we got taught a recipe for a simple Chocolate Torte – it was pretty easy to make, so I thought when I had both of the Mossters we’d give it a go together.

So to make the Chocolate Torte you need the following ingredients –

300g Chocolate – Ideally 70%+ cocoa solids
225g Unsalted Butter (Plus a little more to grease the pan)
150g Caster Sugar
6 Eggs




WP_20140926_10_58_33_Pro__highres (Custom)
All the ingredients

1 – Preheat the Oven to 180°C / Gas 4.

J wanted to wave to the camera while G put the oven on.
J wanted to wave to the camera while G put the oven on.

2 – Break up the chocolate and put in an bowl with the butter (it’s best to cube up the butter into smaller pieces) (N.B. It needs to be a bowl that can take being heated up in a pan of boiling water).

Slicing down the butter.
Slicing down the butter.
Breaking up the chocolate.
Breaking up the chocolate.
All ready for melting!
All ready for melting!

3 – Melt the chocolate and butter together over a pan of boiling water – set aside once this is done.

Chocolate / Butter Melt
Chocolate / Butter Melt

4 – Separate the eggs, putting the whites in one bowl and the yolks in another.

Separating the yokes!
Separating the yokes!

5 – Whisk the egg whites until you have stiff peaks.

Whisked up whites!
Whisked up whites!

6 – Grease up your cake tin and sprinkle with a little sugar to stop it from sticking – there’s probably enough for an 8″ diameter tin – we didn’t have one so put it in two tins closest to hand!

WP_20140926_11_25_31_Pro__highres (Custom)

7 – Whisk up the yolks and sugar until thick and creamy.

The yolks and sugar all whisked to perfection
The yolks and sugar all whisked to perfection

8. Gently stir the chocolate / butter mix into the yolk / sugar mix.

Expert pouring of the chocolate into the yolk mix!
Expert pouring of the chocolate into the yolk mix!

9. Then it’s time to fold the chocolate / butter / yolk / sugar mix into the egg whites – it’s best to do this with a large stainless steel spoon – be gentle and take your time, don’t smash the air out of your lovely egg whites!

The mixture mid fold!
The mixture mid fold!

10. Pour your mixture into your cake tin(s)

Pour the mixture in!
Pour the mixture in!
All ready to go in the oven!
All ready to go in the oven!

11. Bake in the oven for around 30 minutes, check that its cooked properly by sticking in a skewer and it should come out clear – if it doesn’t — cook for a little longer!

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Nearly all ready to eat!

12. Allow to cool for 5 mins and then remove from the tin. Then – EAT!

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