it’s the torte that counts

Find yourself some quality chocolate for this one. The recipe doesn’t demand a whole lot of ingredients (always welcome), so make sure the star of the show is dark and brooding.

I’ve used 72% Venezuelan, but there is probably ample choice even in your standard supermarket. Once sourced, you can begin making this chocolate torte with whipped cream infused with toasted sunflower seeds.

[French Horn Rebellion, Cimafunk, & Stalking Gia – Ya Llegué, Ensemble Records, 2022]

Shopping list (8-10 portions… ish)
Lovely dark chocolate (60% cocoa mass minimum) x 175g
Large eggs (room temperature) x 5
Ground almonds x 150g
Golden caster sugar x 125g
Unsalted butter x 150g
Salt x 1/2 tsp
Coco powder to dust

Double cream x 600ml
Sunflower seeds (toasted) x 100g

Start by blitzing the sunflower seeds on a high speed for 30 seconds. Take the fine powder and mix into the cream. Leave in a sealed contained overnight in the fridge. When the time comes, simply sieve the mixture and then whisk on a high speed (preferably with a standing mixer) until thick. Refrigerate and set aside.

Set your oven to 160°C (fan)/180°C.

Use a pyrex bowl over a gently simmering pan of water, to slowly melt the chocolate and butter together completely. Once silky smooth and shiny, remove from the heat, add the salt and ground almonds, before mixing together. Leave to cool while you get on with the rest.

Whisk together the eggs and sugar at a high speed, until pale and thick. This is probably going to take you between 5-10 minutes.

Grease a 20cm springform cake tin, and line the base and sides with parchment.

Fold the chocolate mixture into the eggs and sugar. Once completely combined, you can pour the mixture into the cake tin.

Bake in your hot oven for 25 minutes. Remove and allow to cool on a wire rack. Dust liberally with coco powder to finish.

Serve with a generous helping of the whipped cream.



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