This torte is perfect for serving on a hot sunny day with double cream and a fresh strawberries.
- 225 g dark chocolate, broken into pieces
- 3 tbsp water
- 150 g soft brown sugar (I used only 100 g)
- 175 g butter, softened
- 25 g ground almonds
- 3 tbsp self-raisin flour
- 5 eggs, seperated
- 100 g blanched almond, chopped finely
- icing (confectioners) sugar, for dusting
- double (heavy) cream, to serve (optional)
- fresh strawberry
- Grease a 23 cm/9 inch loose bottomed cake tin (pan) and base line with baking parchment.
- In a saucepan set over a very low heat, melt dark chocolate with water, add sugar and butter, stir until dissolved, take the pan off the heat.
- Stir in ground almond and seft raisin flour. Add the egg york one at a time, beating well after each addition.
- In a large mixing bowl, whisk egg whites until they stand in soft peak, then fold them into the chocolate mixture with a metal spoon.
- Stir in the chopped almonds. Pour the mixture into the tin (pan).
- Bake in preheated oven, 180 C/350F for 40-45 mins until well risen and firm (the cake will be crack on the surface during baking)
- leave the cake to cool in the pan for 30-40 mins, then turn it out on to a wire rack to cool completely. Dust with icing sugar and serve in slide with double cream and fresh berries.