Easter Chocolate Torte
Serves: 12
Preparation: 20 minutes
Cooking Time: 25 minutes
Ingredients
- 200g The Co-operative fair-trade dark chocolate
- 100g unsalted butter
- 100g light soft brown sugar
- 2 tsp vanilla extract
- 150g ground almonds
- 4 medium free range eggs, separated
- Cocoa powder and chocolate mini eggs, to decorate
Method
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Preheat the oven to 160°C/fan 150°C/Gas 3.
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Lightly grease and base line a 20cm spring form cake tin. Break the chocolate into a bowl and melt over gently simmering water. Leave to cool slightly. Meanwhile, in a large bowl beat together the butter, sugar and vanilla.
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Add the ground almonds and egg yolks and beat together. Add the melted chocolate and keep stirring until mixed together.
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In another bowl, whisk the egg whites until stiff and then carefully fold into the chocolate mixture until everything is mixed together. Spoon into the tin and bake for about 25 minutes until the mixture is cooked and set - it will be slightly gooey.
- Leave to cool. Lightly dust with cocoa powder and decorate the top with chocolate mini eggs.
