Decadent and delicious, a slice of this wonderfully luxurious, yet relatively cheap and easy-to-make dessert, is great for Valentine’s Day - and every other day of the year too!
They say dark chocolate has several health benefits: it is highly nutritious, is a great antioxidant and can reduce heart disease. If so, then give us a slice of dark chocolate truffle torte any and every day! For we are self-confessed choc-o-holics and this must be one of our favourite, comfort-rich, chocolate puddings of them all. Rarely do we have leftovers.
It goes particularly well with strawberries, especially home-grown ones which is why we are thinking of planting up our bare root versions now.
- 350g Broken-up dark chocolate (70%)
- 250g Unsalted butter
- 5 Medium eggs
- 200g Caster sugar
- Pre-heat the oven to 120°
- Grease and line a 25cm (or nearest size) cake tin with baking paper.
- Melt the butter and chocolate in a bowl, which is set over some boiling water, but do not over heat, and do not allow the bowl to touch the hot water.
- Remove from the heat as soon as the chocolate is almost melted and stir until it is fully melted.
- Beat the eggs and 80gms of the sugar with an electric mixer until the volume expands to roughly 4 times.
- Heat the remaining sugar with 100ml water until dissolved and allow it to boil for about 1 - 2 minutes. (it should be a light syrup texture).
- Pour this syrup into the chocolate and butter mixture and allow to cool a little.
- Pour the chocolate into the egg mixture and mix through until combined, and then pour into the baking tin.
- Put a folded tea towel into the bottom of a deep sided oven dish and place the cake on this.
- Pour hot water from the tap in to the pan, so that it comes ¾ of the way up the sides of the pan.
- Bake for 60 minutes until set and allow the cake to cool in the pan of water before removing and turning out.
- Serve with fresh strawberries or raspberries.