It's time to have some chocolate-ty cakes for our teatime!
The Rich Chocolate Torte!
An Amazing recipe which only requires a very little amount of flour,
which results in a cracked & sunken cake..
Actually, If I'm not wrong,
normally flour is not used in torte recipes.
They use grounded nuts...
I think it should be more fragrant...
I'm currently in love with ribbons.
Any ribbons which are affordable in price, I will grab it!
And I think this ribbon with heart shaped printings contrast very well with this chocolate torte!
After cutting the cake up, I took a bite.
Oh My Goodness....
It's super moist! And not really sweet...
Not as sinful as I thought it would be!
My whole dining area was really messy due to the cracked portions.
But it's all worthwhile =)
Here's a slice for you...
170g Good Quality Dark Chocolate, at least 70% cocao
(I used 72%)
75g Unsalted Butter
100g Caster Sugar
30g Cake Flour
1. Preheat oven @ 180 degrees. Grease a 9 inches springform pan. ( I used 8inches)
2. Break chocolate and put in heatproof bowl with butter. Double boil it over almost boiling water.
Stir occasionally until it melts. Leave to cool.
3. Meanwhile, put eggs and sugar in a bowl and beat till it triples in volume.
When you lift the beater, it should leave a deep trail on the surface.
4. Add chocolate mixture to whisked egg mixture and fold.
5. Gradually sift flour over the top of the mixture and fold till just combined. Do not over mix.
6. Turn mixture into pan and spread to its edges and level it.
7. Bake for 20 minutes until the top of cake feels firm, or when skewer comes out with a few moist chocolate bits. Leave to cool in tin before unmoulding.
Recipe source from : All Recipes (UK)