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Recipe: Chocolate and berry torte

Prep:

Cook:

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    A chocoholic's dream, this ultra-moist cake looks more complicated than it is.

    Serves 10

    INGREDIENTS

    175g Passover dark chocolate (70% cocoa solids)

    6 organic free-range eggs, separated

    175g Passover soft dark or light brown sugar (if unavailable use caster sugar)

    2 tablespoons Passover cocoa powder, sifted

    1 x 425ml tub kosher dairy substitute whip

    2 tablespoons kirsch, brandy or kiddush wine (optional)

    About 300g of fresh raspberries or blueberries

    Icing sugar and a few squares of Passover dark chocolate, to decorate

    METHOD

    ● Preheat the oven to 180°C and grease and flour a 21cm round spring-form cake tin.

    ● Break the chocolate into squares and place in a glass bowl over a pan of gently simmering water, ensuring the bowl is not in contact with the water. Stir the chocolate until it has melted. Cool.

    ● Place the egg yolks in a large mixing bowl. Using electric beaters if possible, whisk the yolks with the sugar until the mixture is really thick and creamy. Beat in 2 tablespoons of cocoa powder.

    ● In a separate bowl, whisk the egg whites until stiff peaks form. Add 1 tablespoon to the egg yolk mixture and stir in to loosen the mixture, and then carefully fold in the rest. Finally fold in the melted chocolate.

    ● Pour into the prepared tin and bake for about 20 minutes until firm to the touch. Remove from the oven and cool in the tin before turning out onto a decorative plate.

    ● To decorate, beat the whip with the alcohol (if using). Wash the fruit, dry and fold half into the whip. Pile on top of the cake and decorate with the remaining fruit.

    ● Dust with icing sugar and grate over a little chocolate. Chill until needed.

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