To finish off the bbq on the weekend & to celebrate James birthday, of course I had to finish with a cake. Today I chose this wicked chocolate Torte from Green and Black’s Chocolate recipes. It was sensational, note the small amount of flour which resulted in a thin intense cake which was rich, smooth & a perfect blend of chocolate and berries, as well as the suggested whipped cream I also served it with a berry coulis but forgot to serve with the extra berries!
Chocolate Berry Torte
Torte
25g plain flour
5 teaspoons cocoa powder
75g dark chocolate, minimum 60% cocoa solids, broken into pieces
25g unsalted butter
5 teaspoons double cream
4 egg whites
3 egg yolks
3 tablespoons caster sugar
250g fresh blueberries or raspberries
125ml whipping cream, to serve
Icing
100g dark chocolate, minimum 60% cocoa solids, broken into pieces
50g unsalted butter
3 tablespoons double cream
1 teaspoon icing sugar
Preheat oven to 140c. Butter and line a 18-20cm cake tin with greaseproof paper.
Sift together the flour & cocoa & set aside.
Melt the chocolate in a heatproof bowl suspended over barley simmering water. Remove from the heat, add the butter & the cream, and stir well until the mixture is quite liquid.
Whisk the egg whites until stiff peaks form, add the sugar & continue to whisk until thick & glossy. Beat together the egg yolks & then gently fold in the flour & cocoa mixture. Add the melted chocolate & mix well. Spoon a few dollops of egg white into the mixture, stir, then gently fold in the remainder of the egg whites.
Gently pour half the mixture into the prepared cake tin, dot half the berries evenly over it, then pour the rest of the mixture on top of the berries.
Bake for 35-40 minutes, until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 5 minutes and unmould on to a wire rack to cool.
To make the icing, melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Remove from the heat, stir in the butter, cream & icing sugar. Immediately pour over the cake to coat it completely, smoothing the icing using a palette knife. Leave for 1 hour to harden.
Serve with whipped cream & remaining berries.
Chocolate Berry Torte
Torte
25g plain flour
5 teaspoons cocoa powder
75g dark chocolate, minimum 60% cocoa solids, broken into pieces
25g unsalted butter
5 teaspoons double cream
4 egg whites
3 egg yolks
3 tablespoons caster sugar
250g fresh blueberries or raspberries
125ml whipping cream, to serve
Icing
100g dark chocolate, minimum 60% cocoa solids, broken into pieces
50g unsalted butter
3 tablespoons double cream
1 teaspoon icing sugar
Preheat oven to 140c. Butter and line a 18-20cm cake tin with greaseproof paper.
Sift together the flour & cocoa & set aside.
Melt the chocolate in a heatproof bowl suspended over barley simmering water. Remove from the heat, add the butter & the cream, and stir well until the mixture is quite liquid.
Whisk the egg whites until stiff peaks form, add the sugar & continue to whisk until thick & glossy. Beat together the egg yolks & then gently fold in the flour & cocoa mixture. Add the melted chocolate & mix well. Spoon a few dollops of egg white into the mixture, stir, then gently fold in the remainder of the egg whites.
Gently pour half the mixture into the prepared cake tin, dot half the berries evenly over it, then pour the rest of the mixture on top of the berries.
Bake for 35-40 minutes, until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 5 minutes and unmould on to a wire rack to cool.
To make the icing, melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water. Remove from the heat, stir in the butter, cream & icing sugar. Immediately pour over the cake to coat it completely, smoothing the icing using a palette knife. Leave for 1 hour to harden.
Serve with whipped cream & remaining berries.
3 comments:
I'm a big fan of gooey, flourless (or nearly flourless) cakes.. Mmmm tasty!
Hi - Great blog. I'd like to try this but unsure what this bit means as all ingredients seem to be accounted for:
Beat together the egg yolks &
What do you beat the egg yolks with?
Thanks
Sue In Brissy
Hi Sue, thks for pointing that out, I've now fixed it. You dont beat the eggs with anything - jus tthemselves! Happy baking
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