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Fay Ripley's chocolate torte recipe

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Fay Ripley's chocolate torte recipe

Smooth, chocolatey, quick, easy and delicious. This one is a great fall-back pudding anyone can manage. (It’s wheat free too, if you care). It needs a bit of dressing up before serving, as it is a little ‘rustic’ looking. (I know the feeling). A dusting of cocoa powder or icing sugar should do the trick.

Ingredients

  • 200 g Butter cubed
  • 200 g Dark chocolate, broken up
  • 6 Large eggs, separated
  • 200 g Caster sugar
  • 1 tbsp Cocoa powder for dusting
  • 7.1 oz Butter cubed
  • 7.1 oz Dark chocolate, broken up
  • 6 Large eggs, separated
  • 7.1 oz Caster sugar
  • 1 tbsp Cocoa powder for dusting
  • 7.1 oz Butter cubed
  • 7.1 oz Dark chocolate, broken up
  • 6 Large eggs, separated
  • 7.1 oz Caster sugar
  • 1 tbsp Cocoa powder for dusting

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 45 mins
  • Serves: 8

Step-by-step

  1. Heat the oven to 180°C (fan), 200°C, gas mark 6. Grease the sides of a 24 cm loose-bottomed cake tin and line with baking parchment.
  2. Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water. Leave to cool.
  3. Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.
  4. Beat the egg whites to stiff peaks and place half into your chocolate/egg mix. Fold gently till combined, then do the same with the remaining egg whites.
  5. Pour into your tin and bake in the middle of the oven on a baking tray for 45 minutes or until the centre of the cake feels just set.
  6. Leave it to cool. (It will sink down but don't panic). When cool, run a knife around the sides and turn out.
  7. Before serving, dust with cocoa powder. Great with berries and thick whipped cream. It keeps well in an airtight container for up to 3 days.

Recipe from Fay's Family Food (Penguin)

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