Flourless chocolate torte
| Serves: | Makes 1 large torte |
| Cooking Time: | 25 minutes |
| Serving Suggestion: | To serve, slice the chocolate torte then serve with a dollop of whipped cream, a spoonful of the macerated strawberries dusted with icing sugar. |
| Prep Time: | 15 minutes, plus 30 minutes standing time |
Ingredients
- 1 Free-range eggs, beaten
- 3 tbsp Canola oil
- 30 g brown or treacle sugar
- 300 g dark chocolate, chopped and melted
- 300 g dark chocolate, chopped and melted
- 300 g dark chocolate, chopped and melted
- 2 Tbsp espresso granules
- 200 g sliced strawberries, washed, hulled and sliced
- icing sugar, for dusting
- 2 cups whipping cream
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Cooking Instructions
- Pre-heat the oven to 180°c and grease and line a 27cm round cake tin.
- In the bowl of a freestanding mixer, whisk the eggs and sugars until light and creamy. This can take up to 5 minutes.
- Melt the chocolate over a double boiler and when the eggs are light and voluminous, slowly pour in the melted chocolate, whisking continuously.
- Add the espresso powder and fold in.
- Transfer the batter to the prepared tin and place in the oven.
- Bake for 25 minutes until the cake has risen and feels slightly firm.
- Remove from the oven and allow to cool completely in the tin. It will sink in the middle.
- For the macerated strawberries, combine the strawberries and sifted icing sugar in a bowl and allow to stand for up to 30 minutes.
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