Dear Sir Paul,on http://magicalchristmaswreaths.blogspot.de/ you told me that today is "World Baking Day", and I promised to join in (proudly telling you that I translated "LEON. Baking&Puddings" by Claire Ptak & Henry Dimbleby for Germany's most famous publisher DuMont last year)
We had guests today, so I served the cake as a dessert. They all enjoyed it (me too, because it is easy and fool-proof to make). May I add that I took very dark chocolate, 75% - because one has to counteract the sugar.
Here it is:
Flourless Chocolate torte with macerated strawberries
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
· 6 eggs
· 100g white sugar
· 100g brown sugar
· 300g dark chocolate, roughly chopped
· 2 T instant espresso powder
for the macerated strawberries
· 200g strawberries, sliced
· 3 T icing sugar, sifted
· 250ml cream, whipped
· icing sugar, for dusting
1. Pre-heat the oven to 180°c and grease and line a 27cm round cake tin.
2. In the bowl of a freestanding mixer, whisk the eggs and sugars until light and creamy. This can take up to 5 minutes.
3. Melt the chocolate over a double boiler and when the eggs are light and voluminous, slowly pour in the melted chocolate, whisking continuously.
4. Add the espresso powder and fold in.
5. Transfer the batter to the prepared tin and place in the oven.
6. Bake for 25 minutes until the cake has risen and feels slightly firm.
7. Remove from the oven and allow to cool completely in the tin. It will sink in the middle.
8. Combine the strawberries and icing sugar in a bowl and allow to stand for up to 30 minutes.
9. To serve, slice the chocolate torte then serve with a dollop of whipped cream, a spoonful of the macerated strawberries dusted with icing sugar.