Chocolate Torte Recipe

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

270g dark chocolate
75g butter
2 teaspoons instant coffee 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. Grease and line a 20cm diameter springform tin.

Melt chocolate and butter in a large saucepan over low heat, stirring occasionally. 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.

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

Using an electric mixer, beat the eggwhites 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 eggwhite mixture into the chocolate mixture. Repeat with remaining eggwhite mixture.

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