HAPPY Friday!!! I am so so loving the long weekends and short weeks! Our first long weekend was spent lazying around the house because we have been so exhausted lately and this one will probably be spend doing the same.
N has been crazy busy at work (already!), we had unexpected visitors and then a planned one, eye surgeon appointment for Miss I (she needed stronger glasses), N has been away for work, the crazy heat has been tiring- gah so many things. It has been too hot to bake these last few weeks, I tried. Every cake I attempted just did not want to play ball no matter which way I made it, so I turned to ice blocks instead and now we have a freezer full to get us through the rest of the summer!
There was this wee window on Saturday morning where the temperature dropped and there was a cool breeze so I decided to make use of a cold kitchen and get cracking on making the flourless chocolate torte from the Homemade Happiness cookbook by Chelsea Winter. I got it for Christmas and been dying to utilise it but its been too bloody hot. I shit you not, as soon as I pulled the torte out of the oven, Miss I woke up and the temperature got up again! I think baking in the 1.5 hour break I get was meant to be on that day!
This little beaut is oh so decadent that you will find it hard to stop at once slice. I paired ours up with a wee berry sauce but if that doesn’t tickle your fancy, you could have it with whipped cream, ice cream, yoghurt or just plain jane.
What you’ll need
– 250g chopped dark chocolate (I used Whittakers 62% Dark Chocolate)
– 200g chopped butter
– 6 large eggs
– 1/2c caster sugar
– 2 tsp vanilla extract
– cocoa powder for dusting (I also added a wee bit of icing sugar)
Raspberry “Sauce” (I use this term loosely because its just blitzed berries and water)
– handful of frozen berries
What to do
– Preheat the oven to 180 degrees c (160 fan force) and line the base of a 25cm springform cake tin with baking paper.
– Fill a saucepan with water (about 5cm) and bring it to a simmer. Pop the chocolate and butter into a heatproof bowl and fit the bowl over the pan. Let them all melt together, stirring occasionally. Once done, set aside to cool for a bit.
– Grab your largest mixing bowl and beat the eggs with an electric beater on high for 30 seconds. Gradually add the sugar and then beat for 7 minutes (time this!!) until thick, glossy and pale. The mix should have also doubled in size. Beat in the vanilla.
– Add 1/4 of the chocolate mix to the egg soup and fold in with a spatula. You want to keep as much air in the batter as possible. Fold through the remaining mixture until well combined.
– Pop into the prepared cake tin and bake for 45 minutes.
– When the torte is ready, whip that baby out of the oven and cool in the tin for 15 before transferring to a wire rack to finish off. You will notice that the sides of the torte stay up while the middle sinks, don’t worry- this is normal!
– Dust with cocoa powder, grab a slice, whack on your berry sauce (or whatever you’ve chosen) and devour!
I hope you all have a wonderful long weekend (or just a weekend if you aren’t in NZ). Time for some breakfast!