Dark Chocolate Torte

Prep time: 40 mins | Serves: 6-8

Ingredients:

• 200g dark chocolate (70%), chopped

• 150g unsalted butter

• 120g caster sugar

• 4 eggs (200g), separated

• 40g cocoa powder

• 2g sea salt

• 5g vanilla extract

Method:

1. Preheat your oven to 170°C and line a 20cm springform tin with baking parchment.

2. Melt the dark chocolate and butter together gently over a bain-marie or in short bursts in the microwave. Stir until smooth, then allow to cool slightly.

3. Whisk the egg yolks with the sugar until pale and thick. Stir in the vanilla extract.

4. Fold the melted chocolate mixture into the egg yolks, followed by the cocoa powder and salt.

5. In a clean bowl, whisk the egg whites to soft peaks.

6. Gently fold the egg whites into the chocolate mixture in two additions, keeping as much air as possible.

7. Pour the mixture into the prepared tin and smooth the top.

8. Bake for 25–30 minutes until just set at the edges with a slight wobble in the centre.

9. Cool completely in the tin before slicing — the torte will sink slightly, that’s exactly what you want.

10. Taste and adjust — serve with crème fraîche, berries or a dusting of cocoa to suit your palate.

Storage:

Once cooled, store the torte in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.