About this recipe:A generous amount of good-quality dark chocolate makes this Continental-style cake beautifully moist and rich – just a small slice will satisfy any sweet tooth. It’s perfect with a cup of coffee, or try it warm for dessert, with a spoonful of soured cream or Greek-style yogurt and some fresh berries.
170 g (6 oz) good dark chocolate (at least 70% cocoa solids)
75 g (2½ oz) unsalted butter
100 g (3½ oz) light muscovado sugar
30 g (1 oz) plain flour
cape gooseberries, papery skins folded back (optional)
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180ºC (gas mark 4). Grease a 23cm (9 in) springform cake tin and line it with greased greaseproof paper.
Break up the chocolate and put it in a heatproof bowl with the butter. Set the bowl over a pan of almost boiling water, making sure the water is not touching the base of the bowl. Leave to melt, then remove from the heat and stir the mixture until smooth.
Meanwhile, put the eggs and sugar in a large bowl and beat with an electric mixer until the mixture has increased considerably in volume and leaves a trail on the surface when the beaters are lifted out. (If using a hand whisk or rotary beater, set the bowl over a pan of almost boiling water, making sure the water is not touching the base of the bowl.)
Add the chocolate mixture to the whisked mixture and fold it in with a large metal spoon. Gradually sift the flour over the top of the egg and chocolate mixture, folding in until it is just combined.
Turn the mixture into the prepared cake tin, gently spreading it to the edges to level the surface. Bake for 15–20 minutes or until the top of the cake feels just firm to the touch. Leave to cool in the tin.
Remove the cake from the tin and peel away the lining paper. Cut into thin wedges for serving, decorating each with a cape gooseberry, if liked, and dusting the plates with sifted icing sugar and cocoa powder. The cake can be kept in the fridge for 2–3 days.
Each serving provides
B12 * A, copper
Some more ideas
If you’re making the torte for a special dessert, drizzle 3 tbsp brandy or an orange liqueur such as Cointreau over the top after baking, then leave the cake to cool.
Scientists at the University of California have discovered that chocolate, particularly dark chocolate, contains significant amounts of phenols. These substances work as an antioxidant, helping to prevent the oxidation of harmful LDL cholesterol, which is the cholesterol responsible for clogging the arteries. A 1¼ oz piece of chocolate contains about the same amount of phenols as a glass of red wine. * Cape gooseberries contain useful amounts of beta-carotene, vitamin C and potassium.
I don't get the comments below. I stuck to the recipe and cooking time exactly and it's one of the yummiest cake ever! It's ready in under 30 minutes from start to finish. It's amazingly gorgeous! I think it's important to wait until it's been totally cooled down before taking out or it could fall apart. - 07 Dec 2011
I just tried this recipe and it worked great. I used slightly more chocolate than the recipe mainly because the bars came in 100g and I just used two instead of measuring out 70g from the second one.
It's not quite as rich as I would have thought - but I think is the perfect base to serve with some warm chocolate sauce and ice cream.
I'm definitely going to make this for Xmas day pudding - it's such an easy recipe. I may use the same amount of mixture in a smaller tin so it's a bit thicker though - do you think that would work?? - 15 Dec 2013