Thursday, March 26, 2009

Chocolate Easter Torte recipe

Chocolate Easter Torte
Preparation time: 15 minutes
Cooking time: 40-45 minutes

Serves: 12

100g (3 1/2oz) butter, softened
100g (3 1/2oz) light soft brown sugar
100g (3 1/2oz) ground almonds
4 large Lion quality eggs, separated
50g (1 3/4oz) fresh brown breadcrumbs
150g (5 1/2oz) plain chocolate, melted
225g (8oz) marzipan
4 tablespoons apricot jam, melted
200g (7oz) plain chocolate
200ml (7fl oz) double cream

To decorate:
foil-wrapped mini Easter eggs

Grease a 23cm (9in) springform cake tin. Line the base. Preheat the oven to Gas Mark 4.

Cream the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs and melted chocolate. Whisk egg whites until stiff and fold into the mixture. Spoon into tin and bake for 40-45 minutes. Cover the cake with a damp tea towel and leave to cool in the tin.

Remove the cake from the tin and place upside down on a wire rack. Roll out the marzipan and cut out a 23cm (9in) circle. Cut the cake in half, brush the cut surfaces with jam, place the marzipan between and sandwich together. Brush the apricot jam all over. Melt chocolate and cream together in a small pan, stirring until melted and smooth. Cool icing slightly.

Place a baking tray under the wire rack.

Pour icing all over the cake, gently shaking the wire rack to ensure the cake is completely covered. Leave to cool.

Decorate with the Easter eggs.
source: Evening Chronicle (Newcastle, England) April 3, 2006

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