• 225g of 70% Amedei “chuao” chocolate, or dark cooking chocolate
• 225g of unsalted butter
• 340g of caster sugar
• 6 medium free-range eggs
• 1 drop of vanilla essence
• 160g of ground almonds
• 140g of white breadcrumbs
Recipe:
Preheat the oven to 160˚C/gas mark 3 and line a 22cm spring-form cake tin
Start with the cake by melting the chocolate over a bain-marie. Cream the butter and sugar until light and fluffy, beat in the eggs one at a time followed by the vanilla and whisk thoroughly until well combined
Making a Bain Marie for chocolate
If you don't have a bain marie, you can make one. Preheat the oven to 180°C/Gas mark 4 and fill a roasting tin halfway with water. Place the chocolate in a ramekin in the water and put the roasting tin in the oven
In a bowl, mix together the ground almonds, breadcrumbs and melted chocolate, add to the egg mixture and combine well. Pour the cake mix into the springform tin and bake in the oven for 55 minutes. Remove from the oven and allow to cool
For the chocolate ganache, break up the chocolate and place into a large bowl. In a separate pan, bring the cream and icing sugar to the boil and then pour over the chocolate. Stir until the chocolate melts and the mixture is smooth. Set aside to cool
Spread the ganache over the cooled chocolate torte using a hot palette knife to ensure it is distributed evenly. Slice up the torte and serve with some raspberries and cream
