DARK CHOCOLATE TORTE

DARK CHOCOLATE TORTE

430 g   dark chocolate, chopped (use 70%)

6          large eggs

380 g   castor sugar

300 g   butter, cut into blocks

METHOD:

• Preheat the oven to 160°C and grease and line a 24cm loose-bottomed cake tin with baking paper. Wrap clingwrap around the tin and then cover the outside with foil
• Beat the eggs with 130 g of th castor sugar until doubled in volume (about 10 minutes with an electric beater)
• Combine the rest of the castor sugar with 160 ml water in a small saucepan and stir on medium, heat until the sugar has dissolved. Do not boil the syrup and remove from the heat.
• Place the chocolate and butter into the warm syrup and stir to dissolve the chocolate and butter and cool
• Add the cooled chocolate to the eggs and beat briefly to combine
• Pour into the prepared cake tin and place the tin in a larger tin – filled with warm water – up to about ¾ the height of the tin (bain marie). Make sure the foil is secure so that no water can come into the cake tin
• Bake for 1 hour until cooked and remove from the oven.
• Take the cake tin out of the water and cool overnight
• Serve with crème fraiche and fresh raspberries – dust with cacao