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Dark Chocolate Torte

Dark Chocolate Torte

Serves 10

20g dark chocolate
Melted butter, for greasing
450g dark chocolate bits
125g butter, chopped
1/3 cup espresso coffee
100ml brandy
5 free-range eggs, separated
3/4 cup plain flour
Pinch of salt
250g caster sugar
Dark cocoa or icing sugar, for dusting (optional)
Double cream, to serve

1. Coarsely grate the dark chocolate. Grease the base and sides of a 26cm springform pan with melted butter. Line base with non-stick baking paper. Coat the edges with the grated chocolate, rotating pan to cover the sides completely.
2. Preheat oven to 165°C. Put the chocolate bits and butter in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl, stir in the coffee and brandy. Set aside to cool.
3. Add the egg yolks to the chocolate mixture 1 at a time, mixing until well combined. Sift in the flour, mix well.
4. Beat the eggwhites with a little salt until soft peaks form. Add the caster sugar gradually, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Fold one-third through the chocolate mixture until just combined. Repeat with the remainder. Spoon mixture into the pan. Bake for 1 hour until crisp on top and a skewer inserted into the cake comes out moist. Turn the oven off and leave cake to cool for 1 hour. Remove and cool at room temperature for 30 minutes. Run a knife gently around the edges, remove cake carefully from pan. Dust generously with cocoa or icing sugar, slice and serve with cream, and raspberries if desired.

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