Preparation: 1 hour 30 minutes plus cooling
Serves: 8

INGREDIENTS
Torte
225g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
225g unsalted butter
340g caster sugar
6 medium free-range eggs
1 drop vanilla essence
160g ground almonds
140g white breadcrumbs

Ganache icing
110g 70 per cent Amedei “chuao” chocolate, or dark cooking chocolate
125g icing sugar
225ml double cream

To plate
250g raspberries
8 tbsp cream

METHOD

Preheat oven to 160°C.

Line a 22cm spring-form cake tin with baking parchment.

Melt the chocolate over a bain-marie — a bowl set over a pan of just simmering water but not actually touching the water.

Cream the butter and sugar until light and fluffy, beat in the eggs individually and whisk thoroughly until well combined.

Mix the breadcrumbs, ground almonds and melted chocolate in a bowl, and combine thoroughly with the egg mixture.

Pour into the tin and bake for 55 minutes. Take out of the oven and leave to cool.

To make the ganache icing: break the chocolate into pieces in a large bowl.

In another pan, bring the cream and icing sugar to scalding point and pour over the chocolate.

Stir until the chocolate melts and the mixture is smooth. Place to one side to cool.

Spread the ganache over the cooled torte with a hot palette knife (dipped in boiling water and wiped dry with kitchen towel) to ensure the layer is evenly distributed.

Serve the sliced torte with raspberries and cream.

Recipe and photo courtesy of Great British Chefs

For more great chocolate recipes visit www.greatbritishchefs.com/ingredients/chocolate-recipes