Dark Chocolate Torte
Dark Chocolate Torte



  • Oil for greasing
  • 250g 70% dark chocolate, chopped
  • 250g cubed butter
  • 4 eggs
  • 250g sugar
  • Pinch of salt
  • 1 tbsp espresso powder
  • 50g cocoa powder
  • Preheat the oven to 180C. Grease and line a 20cm cake tin, then combine the chocolate and butter in a bowl and melt together over a pan of simmering water. Stir gently, remove from the heat and set aside to cool a little. Meanwhile, whisk the eggs, sugar and salt until pale and airy, then fold in a third of the chocolate mixture.
  • Fold the coffee powder into the mixture followed by the rest of the chocolate. Sift in the cocoa, and gently fold until no lumps remain. Pour the batter into the cake tin, level the top with a palette knife, and place the tin in a large roasting tin.
  • Pour boiling water into the roasting tin to surround the cake tin (you want the water to come up to the level of the batter) and bake for 35 mins. Remove the cake from the water tin and cool overnight. Serve the next day with cream or ice cream - heavenly!
40 mins
8 serving

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