Recipe for Light chocolate torte
Ingredients of recipe for Light chocolate torte
50g/2oz whole blanched almonds
3 tbsp plain flour
75g/3oz plain chocolate (70% cocoa solids), finely chopped
50g/2oz cocoa powder, sifted
200g/7oz caster sugar
2 egg yolks
1 tbsp brandy
4 egg whites
10-15ml/2-3 tsp icing sugar, for dusting
Whipped cream and chocolate shaving, for serving
Method of recipe for Light chocolate torte
1. Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Brush the sides of a 20cm/8in springform tin with oil. Line the base with greaseproof paper. Finely chop the almonds in the food processor and then mix with the flour.
2. Whisk the egg whites in the mixer bowl with the whisk until softly peaking, then add in 50g/2 oz of the caster sugar and whisk until stiff. Transfer to another bowl. Change to the k beater then on low speed mix together the chocolate, cocoa and 150g/5oz sugar. With the splashguard in place whisk in 150ml/ ¼ pint boiling water to melt the chocolate and make the mix smooth. Whisk in the egg yolks and brandy.
3. Whisk the flour and almonds into the chocolate mixture. With a metal spoon, fold a quarter of the egg whites into the chocolate, then fold in the rest.
4. Spoon the mixture into the tin. Level if necessary. Bake on the lower shelf for 30-35 minutes or until a skewer pushed into the centre comes out with a few moist crumbs. Transfer the tin to a wire rack – the torte will sink like a soufflé.
5. Loosen the edges with a knife. Remove the side of the tin. Slide a knife between the torte and the paper and transfer to a serving plate. Dust with icing sugar. Top with spoonfuls of whipped cream and chocolate shavings.
