A Choclate Torte

INGREDIENTS

200g butter softened
180/200g plain flour
50g plain chocolate melted
200g soft light brown sugar
30g caster sugar
3 free range eggs
90g cocoa
2 tsp baking powder
Pinch of salt
250ml milk

For the chocolate ganache
150g plain chocolate
150ml single cream
1 tsp butter

METHOD

• Grease and line two sandwich tins and preheat oven to 180°c (160°c fan)/350°f/gas mark 4

• Cream the butter and sugar until light and fluffy with the pinch of salt
add the eggs one at a time and mix well until combined

• Fold in the dry ingredients ~ the cocoa, flour and baking powder followed by the melted chocolate

• Pour out the milk to get a drop like consistency from the batter. Divide the batter between the two sandwich tins and place in the oven for 25-35 minutes

• Meanwhile whilst the cake is baking, prepare the ganache. Heat the milk, chocolate and butter on a low heat and stir continuously. Once the chocolate has melted and the ganache has become thick and glossy, take off the heat and rest aside

• Check the cake is done by inserting a skewer into the middle, it should come out clean. Leave them in the tins to cool

• Once cool, spread some ganache on one of the cakes and place the other on top.Pour over the ganache and cover the whole cake using a palette knife

image

• Place in the fridge to chill and set the chocolate ganache. Cake will be ready after an hour, you can bring it back to room temperature or have it cold. Best served with some fresh single cream.

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