Rich Chocolate Torte

Ingredients

• Dark chocolate (70% cocoa solids) 200g
• Unsalted butter 150g
• Large eggs 4
• Caster sugar 150g
• Unsweetened cocoa powder 50g
• Pinch of salt 1
• Optional: 1 tsp instant espresso powder (enhances chocolate flavour) 1
• For serving (optional): Fresh berries, whipped cream, or crème fraîche

Method

1. Preheat your oven to 160°C (140°C fan/Gas Mark 3). Grease and line the base of a 20cm round cake tin with baking parchment.
2. Gently melt the dark chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat and set aside to cool slightly.
3. In a separate large bowl, whisk the eggs and caster sugar together until pale and slightly thickened.
4. Gradually whisk the cooled chocolate mixture into the egg and sugar mixture until fully combined.
5. Sift the cocoa powder, salt, and espresso powder (if using) over the chocolate mixture. Gently fold everything together with a spatula until just combined, being careful not to overmix.
6. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 30-35 minutes, or until the edges are set but the centre is still slightly soft and fudgy. A skewer inserted into the centre should come out with moist crumbs attached.
8. Let the torte cool in the tin for 10 minutes before carefully inverting it onto a wire rack to cool completely. If serving warm, you can serve it directly from the tin after cooling slightly.
9. Serve dusted with cocoa powder, or with fresh berries and cream.