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Save to my recipesFay Ripley's Chocolate Torte Ingredients
| 200 grams | Butter cubed | |
| 200 grams | Dark chocolate, broken up | |
| 6 | Free Range Eggs Large, separated |  |
| 200 grams | Golden Caster Sugar (Billington's) |  |
| 1 tbsp | Cocoa powder for dusting |
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Fay Ripley's Chocolate Torte
Recipe Submitted By: bakingmad
This Chocolate Torte recipe by Fay Ripley was submitted by lovefood.com
Smooth, chocolatey, quick, easy and delicious. This one is a great fall-back pudding anyone can manage. It needs a bit of dressing up before serving, as it is a little ‘rustic’ looking.
| Preparation Time | 30 minutes |
|---|---|
| Baking Time | 45 minutes |
| Portions | 1 Torte |
| Skill Level | Medium |
| Average Rating |  |
This recipe uses
How to make Fay Ripley's Chocolate Torte
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
Heat the oven to 180°C (fan), 200°C, gas mark 6. Grease the sides of a 24 cm loose-bottomed cake tin and line with baking parchment.
-
Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water. Leave to cool.
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Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.
- Beat the egg whites to stiff peaks and place half into your chocolate/egg mix. Fold gently till combined, then do the same with the remaining egg whites.
-
Pour into your tin and bake in the middle of the oven on a baking tray for 45 minutes or until the centre of the cake feels just set.
- Leave it to cool. (It will sink down but don’t panic). When cool, run a knife around the sides and turn out.
- Before serving, dust with cocoa powder. Great with berries and thick whipped cream. It keeps well in an airtight container for up to 3 days.
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