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Dark and Squidgy Chocolate Torte

Although we’re not quite certain we find the term ‘squidgy’ to be all that appealing, there’s no question about the appeal of this torte — “dark and dense, but not so rich it defeats you,” according to Jane Hornby, whose recipe this is. Perfect with her Mascarpone and Marmalade Ice Cream, she also suggests one could serve it with Sherry-soaked raisins, or raspberries and fresh cream, or poached pears and chocolate sauce . . . and she notes it freezes “brilliantly,” meaning you could just do yourself a favor by making one up soon to have on hand for the next time a chocolate craving strikes. That’s provided you could overcome the temptation to cut right into it, of course!

Dark and Squidgy Chocolate Torte

8 oz. unsalted butter (16 tbs.)
7 oz. dark chocolate (70% cocoa), chopped
4 large eggs
8 oz. golden caster sugar (1¼ cups)
2 oz. all-purpose flour (6 tbs.)
2 oz. ground almonds (½ cup)
¼ tsp. salt
cocoa powder, for dusting

Heat the oven to 350°F. Butter and line with parchment the base and sides of a 9” springform pan or loose-bottomed cake tin.

Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk or the whisk attachment on a standing mixer, beat the eggs and sugar together for 5 minutes until billowy and about the thickness of an old-fashioned custard.

Pour the chocolate mixture into the whisked egg mixture, then fold it in very carefully using a large metal spoon. Mix the flour, almonds, and salt together, then fold into the mix until even. Spoon into the prepared tin and bake for 35-40 minutes until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges to serve.

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