A heavenly chocolate dessert. You don’t need a lot which is why I suggest cutting it into 16 pieces. Gluten free and apart from the chocolate, no added sugar.
This will keep for a week in an airtight container in the fridge but don’t sprinkle the cocoa until you serve. Always let it come to room temperature before eating – it’s so much better. Enjoy!
450g 54-60% dark chocolate, chopped (or callets – see note above)
225g unsalted butter, cubed
300g eggs (approx 6 large)
Cocoa powder for dusting
I get my cooking chocolate from the Chocolate Trading Co.
Pre heat the oven 220C fan. Butter a 20cm spring form cake tin. Line the base with baking paper and grease again. Wrap the outside of the tin in a double layer of foil. This will make sure that no water gets into the tin. In addition to the cake tin you will also need a larger tin, perhaps a roasting tin which will fit the cake tin and have space to add boiling water all around the cake tin. Have a kettle of boiling water ready.
Melt the chocolate and butter in a bowl set over some hot water. Make sure the bowl isn’t touching the water. Gently stir until melted and combined.
In the bowl of a stand mixer, add the eggs and whisk at high speed until the eggs triple in volume (about 5 minutes).
Using a spatula, add half the whisked eggs to the melted chocolate and fold in until combined. Add the remaining egg and fold again. Take your time with folding, you want to hold as much air in the eggs as possible.
Scrape the mixture into your prepared cake tin. Put in the larger tin and pour in enough boiling water to come 2.5 cm up the side of the cake tin. Place in the oven and cook 5 minutes.
After 5 minutes, carefully loosely cover the tin with foil and cook for 10 more minutes.
Remove the torte from the oven and remove from its water bath and leave to cool for an hour. Once cooled, put in the fridge for at least 3 hours or overnight.
To serve
Use a blow torch (or hair dryer) around the sides of the tin to loosen the torte. Run a knife around the edges and release the side of the tin. I then cover a plate with cling film and place that cling film side down over the top of the torte. Flip it over, remove the metal tin base by heating with the blow torch or hair dryer and peel off the paper. Then invert again onto a serving plate or chopping board.
To get that lovely patisserie clean cut, it’s best to slice it while its still cold. Heat the knife with the blow torch and make your cut. It’s laborious but clean the knife between each cut you make, reheat it and slice again. It’s worth the effort. Finally sprinkle with cocoa powder.
- 450 g 54-60% dark chocolate chopped (or use callets - see note above)
- 225 g unsalted butter cubed
- 300 g eggs (approx 6 large)
- cocoa powder for dusting
Instructions
- Pre heat the oven 220C fan. Butter a 20cm spring form cake tin. Line the base with baking paper and grease again. Wrap the outside of the tin in a double layer of foil. This will make sure that no water gets into the tin. In addition to the cake tin you will also need a larger tin, perhaps a roasting tin which will fit the cake tin and have space to add boiling water all around the cake tin. Have a kettle of boiling water ready.
- Melt the chocolate and butter in a bowl set over some hot water. Make sure the bowl isn't touching the water. Gently stir until melted and combined.
- In the bowl of a stand mixer, add the eggs and whisk at high speed until the eggs triple in volume (about 5 minutes).
- Using a spatula, add half the whisked eggs to the melted chocolate and fold in until combined. Add the remaining egg and fold again. Take your time with folding, you want to hold as much air in the eggs as possible.
- Scrape the mixture into your prepared cake tin. Put in the larger tin and pour in enough boiling water to come 2.5 cm up the side of the cake tin. Place in the oven and cook 5 minutes.
- After 5 minutes, carefully loosely cover the tin with foil and cook for 10 more minutes.
- Remove the torte from the oven and remove from its water bath and leave to cool for an hour. Once cooled, put in the fridge for at least 3 hours or overnight.
To serve
- Use a blow torch (or hair dryer) around the sides of the tin to loosen the torte. Run a knife around the edges and release the side of the tin. I then cover a plate with cling film and place that cling film side down over the top of the torte. Flip it over, remove the metal tin base by heating with the blow torch or hair dryer and peel off the paper. Then invert again onto a serving plate or chopping board.
- To get that lovely patisserie clean cut, it's best to slice it while its still cold. Heat the knife with the blow torch and make your cut. It's laborious but clean the knife between each cut you make, reheat it and slice again. It's worth the effort. Finally sprinkle with cocoa powder.
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