My neighbour kindly gave me this delicious chocolate torte recipe a few years ago and it's become one of my go to desserts.
Be careful not to overcook it, as you want that almost brownie like squidgy texture. I suggest cooking it for 20 minutes and then doing the skewer test - although a bit of chocolate goo sticking to the skewer is always a good sign!
I like to serve the torte with fresh raspberries and a generous serving of pouring cream, but strawberries would also work really well.
80g dark cooking chocolate
90g butter
150g caster sugar
45g self-raising flour
15g cocoa powder
3 eggs
- Pre-heat the oven to 180°C.
- Remove the butter from the fridge and cut into 1cm dice.
- Mix together the sugar, flour and eggs until well combined.
- Stir the cocoa into the mixture.
- Break up the chocolate into pieces and place in a heatproof bowl.
- Put the bowl over a small pan of boiling water. Stir the chocolate until it has melted.
- Remove the bowl from the heat and stir in the cubes of butter, a few at a time until the butter has melted.
- Add the chocolate and butter mix to the other ingredients, and mix for 5 minutes using an electric mixer.
- Line and butter a 20cm cake tin.
- Once the mixture is ready, pour into the buttered tin and cook in the hot oven for 20 minutes.
