With its rich, moist texture, this torte makes a perfect
dessert. It can be baked in one tin, or for extra mousse-like
qualities with a crisp crusttopping and softer crumb, in two
shallow sponge tins.
Leftovers will keep for a week at room temperature - provided you
can resist them! It is excellent with Fresh Raspberry Sauce and a
little crème frâiche.
200g fine quality dark chocolate, about 70% cocoa solids, broken
into pieces
1 tsp brandy
1 tbsp strong black coffee
150g caster sugar
100g ground almonds
5 eggs, separated
Cooking note:
For best results with chopping chocolate, store it in the fridge
until required - you will find it will chop into prefect pieces
when cold.
You will need a 20cm diameter cake tin, or two shallow 18cm tins
and a cake cooling rack. The tins should be well buttered and bases
lined with silicone mat or baking parchment. Dust the buttered
sides with a little flour and tap out the excess.
Heat the oven to 180ºC/Gas Mark 4.
Using the medium bowl with its chopping
blade, whiz the chocolate to the size of chocolate drops. In a
large mixing bowl combine the chocolate pieces with the brandy,
coffee, and sugar.
Melt together (gently - without overheating) in a low oven or over
hot water. A microwave makes this an easy job, but take care not to
over heat or the chocolate will spoil and go grainy.
Stir well, until smooth and thick. When cooler, stir in the ground
almonds, followed by the egg yolks. The mix should be tepid at this
stage.
Fit the E-disc in the large bowl. Pour in the egg whites and whiz
for several minutes until satin shiny and smooth.
Stir a dollop of egg white thoroughly into the chocolate mixture to
lighten it, then gently and quickly fold in the remainder.
Pour into the cake tin(s), and bake - for the large cake about
45minutes, and the two tins about 35 minutes.
Allow to cool a little before carefully removing from the tin(s)
andplacing on a rack to cool.
Other serving suggestions
Serve in one sleek layer, covered with fresh raspberries. Melt and
sieve some red currant jelly and dribble across the raspberries for
extra shine.
Sandwich together with raspberry conserve and crème fraîche and
dust the surface with icing sugar, tapped gently through a fine
sieve.