Rich Chocolate Torte
Jane's Parish cook book
This torte is gluten free and is a very simple to make pudding for the festive period. Because it has no flour, it will sink slightly in the centre, so you can fill the depression with forest fruits, raspberries or curls of chocolate. You can keep it in the fridge for a couple of days but it is best eaten after it has lost some of it’s chill.
You can buy 100g ‘basics’ bars of dark chocolate in supermarkets for around 20p.
400g dark chocolate
250g caster sugar
5 large eggs
- Heat the oven to 150’C/gas2 and line a 20cm springform tin with baking paper.
- Melt the butter and chocolate in a bowl placed over a pan of simmering water. It is important not to agitate whilst melting and the bowl must not be in contact with the water. Leave to cool for 15 minutes and stir in the egg yolks.
- Whisk the egg whites to a soft peak consistency then whisk in a tablespoon of the chocolate mixture. Fold in the remainder of the chocolate mixture.
- Tip the mixture into the tin and bake for about 50 minutes. When you remove the torte from the oven, it will wobble very slightly but will set as it cools.