I have been meaning to post this recipe for a very long time. Why? I don’t know, maybe it’s just too good to share. I mean, it’s not often a cake causes me to consider. For real.
This isn’t for the fainthearted, believe me when I say it is as rich as an oil baron – but how could you stay mad at such a pretty chocolate torte? It’s not possible!
- 100g dark chocolate, roughly chopped
- 70g milk chocolate, roughly chopped
- 75g unsalted butter
- 4 large eggs
- 75g dark brown sugar
- 30g plain flour
- ½ teaspoon baking powder
- Pinch of salt
- Icing sugar (to decorate)
Preheat oven to 180°c. Butter and line a 8-9″ cake tin with parchment paper.
Melt the butter and chocolate in a heatproof bowl over a pan of simmering water, making sure the water is not touching the bottom of the bowl.
Meanwhile in a large bowl, beat together the eggs and sugar until thick and increased in volume (about 5 minutes). By now the chocolate should have melted. Remove from the heat and leave to cool for a few minutes, then pour into your whisked eggs and gently fold in with a spatula until incorporated.
Sift into the chocolate-egg mixture the flour, salt and baking powder, and again gently fold until incorporated.
Pour into your prepared cake tin and place on the middle shelf of your oven and bake for 20-25 minutes, or until the top is just firm.
Leave to cool entirely in the cake tin.
Dust with icing sugar and serve with raspberries.