Chocolate Torte Recipe

This delicious torte has a meringue-like crust and a soft, moist centre. We dusted the torte with pure icing sugar and served it with raspberry coulis, whipped cream and strawberries.

Serves about 8.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

270g dark chocolate
75g butter (if using unsalted butter, add 1/8 teaspoon of salt)
2 teaspoons instant coffee granules/powder
100ml (5 tablespoons) warm water
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
3 large eggs, separated (we use eggs with a minimum weight of 59g)
70g (scant 1/2 cup) plain flour
150g (2/3 cup) caster sugar

Preheat oven to 165 degrees Celsius (145 degrees Celsius fan-forced). Grease side of a 20cm diameter (top inside measurement) round springform pan. Line base of pan with non-stick baking paper.

Melt chocolate and butter in a large saucepan over very low heat, stirring frequently. When mixture is smooth, remove from heat. Dissolve coffee in the warm water and add to butter and chocolate mixture along with the vanilla. Stir to combine and set aside to cool for 15 minutes. © exclusivelyfood.com.au

Transfer chocolate mixture to a large bowl, add egg yolks and mix well. Fold in flour.

Using an electric mixer or electric hand-held beaters, beat the egg whites until soft peaks form.

Continue beating, gradually adding the sugar. Beat until the mixture is thick and the sugar has dissolved.

Gently fold half of the egg white mixture into the chocolate mixture. Repeat with remaining egg white mixture.

Spoon mixture into prepared pan. Bake for 1 hour. Leave torte in pan and set aside for 1 1/2 hours covered with a clean tea towel. Remove torte from pan, cut into wedges and serve. © www.exclusivelyfood.com.au