Choco­latey, al­mondy and sim­ply lovely

Choco­late torte

Buckinghamshire Advertiser - - FOOD AND DRINK -

In­gre­di­ents

600g good qual­ity dark choco­late,

min­i­mum 70% co­coa 530g caster sugar 330g but­ter 10 eggs

2 ta­ble­spoons of ground al­monds

Method

Melt the choco­late, but­ter and caster sugar in a bowl over a pan of sim­mer­ing wa­ter, stir­ring un­til smooth. Whisk in the eggs and al­monds. Pour into a greased and lined medium

sized bak­ing tin. Bake for 30 to 40mins at 175°C in a

pre-heated oven. Leave to cool in the tin, cut into

por­tions when cool. Serve with ice cream or crème

fraîche.

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