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
1 – Preheat the Oven to 180°C / Gas 4.
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).
3 – Melt the chocolate and butter together over a pan of boiling water – set aside once this is done.
4 – Separate the eggs, putting the whites in one bowl and the yolks in another.
5 – Whisk the egg whites until you have stiff peaks.
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!
7 – Whisk up the yolks and sugar until thick and creamy.
- Gently stir the chocolate / butter mix into the yolk / sugar mix.
- 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!
- Pour your mixture into your cake tin(s)
- 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!
- Allow to cool for 5 mins and then remove from the tin. Then – EAT!