Le Cordon Bleu

Chocolate Torte

Preparation info
  • Serves

    10-12

    .
    • Difficulty

      Easy

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Ingredients

  • 225 g unsalted butter, softened
  • 150 g soft brown sugar
  • 4

Method

Grease and line a 23-cm round cake tin. Cream butter and sugar, then beat in egg yolks. Add grated chocolate and ground nuts and beat well to mix. Whisk egg whites in a separate bowl until stiff, then whisk in sugar. Fold into chocolate mixture. Pour into tin