Food DIY: How to Make our Easter Chocolate Torte.

There are many things I promised I would try to do better this year and baking was just one of them. Ask my parents about my baking attempts and they will tell you all about my sugarless Apple Crumble (Sour! was not the word) and my chocolate cake complete with bristles from the pastry brush (I had failed to realize that they were falling out into the tin?). My parents bless them, despite the faults ate both attempts in order to make me feel better, trying hard not to pull faces like the kids on the sour sweet adverts and picking bristles out from between their teeth :/

Well by golly, this time I have actually had a successful attempt at baking, I even shocked myself! Basically, what I’m saying is that this recipe is really easy to follow and the end results are very yummy! So if like me, you are a bit of a novice when it comes to baking then give this a go, if I can do it so can you.

It seems like a lot of steps but I have broken it down as I think it makes it easier to follow. It should only take around 20 mins to mix everything together then 25 minutes to bake an ta-daa! You have an Easter chocolate torte.

You will need:

♥ 200g dark chocolate

♥ 100g unsalted butter

♥ 100g light soft brown sugar

♥ 2tsp vanilla extract

♥ 150g ground almonds

♥ 4 medium free range eggs, separated

♥ Cocoa powder & chocolate mini eggs for decoration

Step 1: Preheat the oven to 160C/ fan 150C/ Gas 3. Lightly grease a 20cm cake tin.

Step 2: Break the dark chocolate into a bowl.

Step 3: Melt the chocolate over simmering water. Leave to cool slightly.

Step 4: In a large bowl beat together the butter, sugar and vanilla.

Step 5: Separate the eggs into yolks and whites.

Step 6: Stir in the ground almonds.

Step 7: Add in the yolks and chocolate.

Step 8: Bowl licking is compulsory at this stage.

Step 9: Stir all ingredients together until mixed.

Step 10: In a separate bowl, (a steel bowl is advised) whisk the egg whites until stiff.

Step 11: Carefully fold the egg whites into the chocolate mixture.

Step 12: Carefully ensure everything is mixed together.

Step 13: Spoon mixture into the tin.

Step 14: Bake for 25 minutes until the mixture is cooked and set, it should still remain slightly gooey on the inside.

Step 15: Leave to cool slightly before removing from the tray.

Step 16: Dust lightly with cocoa powder.

Step 17: Decorate with the chocolate mini eggs and whatever else takes your fancy. We quickly whipped up this cute little bunting using two small pieces of uncooked spaghetti, string and a cut these cute little flags from a napkin – creative huh!

I love this recipe it is so easy and I will be sure to try it again. We would love to hear about your baking secrets so keep us updated!

Much Bespoke Love

Emily ♥