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
{Woolworths/Masterchef}
Recipe
type: Dessert, cake, tea, baking, baked goods
Prep
time: 20 mins
Cook
time: 25 mins
Total time: 45 mins
Serves: 8-10
Ingredients
·
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
to serve
·
250ml cream, whipped
·
icing sugar, for dusting
Instructions
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.
