FoodCoop Recipes
Easter Chocolate Torte
Prep
20 minutes
Cook
25 minutes
Serves
12
Ingredients
200g The Co-operative fair-trade dark chocolate
100g unsalted butter
100g light soft brown sugar
2 tsp vanilla extract
150g ground almonds
4 medium free range eggs, separated
Cocoa powder and chocolate mini eggs, to decorate
Method
Preheat the oven to 160°C/fan 150°C/Gas 3.
Lightly grease and base line a 20cm spring form cake tin. Break the chocolate into a bowl and melt over gently simmering water. Leave to cool slightly. Meanwhile, in a large bowl beat together the butter, sugar and vanilla.
Add the ground almonds and egg yolks and beat together. Add the melted chocolate and keep stirring until mixed together.
In another bowl, whisk the egg whites until stiff and then carefully fold into the chocolate mixture until everything is mixed together. Spoon into the tin and bake for about 25 minutes until the mixture is cooked and set - it will be slightly gooey.
Leave to cool. Lightly dust with cocoa powder and decorate the top with chocolate mini eggs.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
365 | 25.5g | 9.7g | 25.3g | 0.2g |
High · 36% | High · 48% | High · 28% | Low · 3% |
Approx. per serving. % of your guideline daily amount.
