Name: Red wine & wattleseed chocolate torte
Yield: Serves 8
Cuisine: Australian
Ingredients: 150 ml (generous ½ cup) sour cream; 250 ml (1 cup) sour cream; 40 g (⅓ cup) unsweetened cocoa powder, plus more for dusting; 1 tablespoon ground wattleseed; 150 g (1 cup) plain flour; 2 teaspoons ground wattleseed; 175 g (6 oz) caster sugar; 2 eggs, at room temperature, beaten; 90 ml (generous ⅓ cup) dry red wine; ½ teaspoon bicarbonate of soda (baking soda); ¼ teaspoon fine sea salt; 90 g (⅓ cup) unsalted butter, at room temperature

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Whisper of Cardamom

By Eleanor Ford

Published 2024

About

Intense and complex ingredients can rule a dish, or they can be matched like for like and take each other on. Here are three combined in a rich cake. Cocoa brings dark chocolaty thrum; red wine gives fruity tannic depth; and the wattleseed is woody, roasted and nutty. These native Australian seeds (known as ariepe by the Arrernte First Nations language group) are almost coffee-like and have a similar ability to bring out the best in chocolate.

This torte stands up well to being made