Chocolate Brandy Torte Recipe
Chocolate Brandy Torte
 Prep Time ~ 30 mins | Cooking Time ~ 45 mins |
 Approx Cost ~ £3.80 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6-8 |
Tips ~ Make sure you line your tin as this will ensure the torte is easily removed from the tin.
Ingredients
125g / 4oz butter diced, plus extra to grease
225g / 8oz good quality plain dark chocolate (with 60 - 70 % cocoa solids), broken into pieces
3 large eggs, separated
125g / 4oz light muscovado sugar
50ml / 2floz brandy
75g / 3oz self raising flour, sifted
50g / 2oz ground almonds
Icing sugar to dust
You will need: a 20cm / 8inch spring release cake tin, greased and lined with baking paper.
Method
- Melt the butter and chocolate in a bowl set over a pan of simmering water.
- Stir until smooth, cool slightly.
- Whisk the egg yolks and muscovado sugar together until pale and creamy, and then whisk in the brandy and melted chocolate on a low speed.
- Carefully fold in the flour and ground almonds, using a large metal spoon.
- Whisk the egg whites in a clean bowl to the soft peak stage.
- Beat a large spoonful of the egg white into the chocolate mixture to lighten it, and then carefully fold in the remainder.
- Pour the mixture into the prepared tin and bake at 180C, Gas mark 4 for 45 minutes or until a skewer inserted into the centre comes out clean.
- The surface will be crusted and cracked, concealing a soft, moist cake underneath. Leave it to cool in the tin for 10 minutes, then turn out on to a wire rack. Remove the lining paper when the cake is cool.
- To serve, dust the top with icing sugar.