It was my sister Kelly's birthday so I wanted to make her a mascarpone mousse cake filled with fresh raspberry.
However, the supermarket closest to my place wasn't open on Easter Sunday.
Instead I baked this decadently dark chocolate torta with the bittersweet chocolate & coffee sauce.
The recipe is adapted from Willie's Chocolate Bible which has been in my collection over 2 years now.
I absolutely adore this cookbook as it includes a variety of savoury & sweet recipes for chocolate but I had to say this is the first time I've baked something from it.
This italian chocolate torta is heavenly smooth & chocolatey, simply divine.
It's very rich so I would suggest you to have it in smaller slices.
When ready to serve, make yourself a nicely brew coffee.
If you're not a coffee lover, tangy fruit tea is also a good choice which will ease the richness.
Now, have a small bite & let the chocolate torta slowly melt in your mouth, enjoy the velvet texture & allow your palate to take in the flavour.
Take a sip of the hot coffee/tea, sigh with satisfaction & enjoy the rest of the day.
Chocolate & Coffee Ganache
125 g 71% chocolate
50 g 54% chocolate
200 ml water
2 tbsp instant coffee
15 g unsalted butter
25 g granulated sugar
1 tbsp rum
Put the coffee, sugar & water in a saucepan, warm over a low heat, stir until sugar has dissolved.
Stir in the butter & chocolate until well mixed.
Turn up the heat, bring to boil & cook for 30 sec.
Remove from heating & leave to cool before adding the rum.
Chocolate Torta (9" round)
adapted from Willie's Chocolate Bible (here)
120 g unsalted butter
6 eggs, separated
60 g dark brown sugar
60 g caster sugar
2 tbsp plain flour
Pinch of sea salt
Preheat oven to 140C, grease & flour the baking pan.
Melt the chocolate & butter in a microwave.
Whisk the egg yolks with dark brown sugar until pale & fluffy.
Fold in the flour until just mix, then fold in the chocolate batter.
Whisk the egg whites with salt & caster sugar to soft peaks.
Stir 1/3 whipped egg whites into the chocolate batter.
Fold in the remaining egg white until just evenly mixed.
Pour the mixture into the prepared pan & bake in the preheated oven for 40-45 min.
Remove from the oven & leave to cool in the tin.