Simply Food by Mandy shares this delicious squidgy chocolate torte dessert – a perfect pudding for Valentines!
INGREDIENTS:
(For the torte)
225g butter
250g dark chocolate (broken)
5 eggs
1 tsp Vanilla paste
225g caster sugar
85g ground almonds
50g plain flour
1/2 tsp salt
(For the ganache)
150ml double cream
100g dark chocolate (broken)
1/2-1 tbsp icing sugar
250g raspberrries to decorate
1 heart cake mould or loose bottom tin (10 inches)
METHOD:
Preheat the oven to 160 degrees celsius fan (180 conventional).
Melt the butter and chocolate in a bowl over gently simmering water. When melted and smooth, allow to cool a little.
Whisk the eggs, sugar and vanilla until pale and nearly doubled in size.
Carefully pour in the chocolate and butter mixture, Fold together with a metal spoon trying not to loose the air gained.
Sieve the almonds and flour into the cake mixture along with the salt. Fold in to combine.
Grease the cake mould with butter. Pour in the mixture and cook for 30-35 minutes. The top of the cake will begin to crack. Allow to cool quite a lot before carefully removing from the mould.
To make the ganache: Warm the cream in the lowest heat in a pan. You could heat over a pan of water to be safe. Add the chocolate and stir. When nearly melted turn off the heat. Allow to cool and thicken up. When the cake is completely cool, pour over the ganache and smooth with a spoon. Finish with fresh raspberries.
