For the recipe Rich Chocolate Torte with Golden Treacle Centre
|250 g||Unsalted Butter|
|250 g||Dr. Oetker 72% Extra Dark Chocolate , finely chopped|
|Dr. Oetker Black Extra Strong Food Colour Gel , 2 tsp|
|10 g||Espresso coffees , 1tbsp instant powder|
|175 g||Golden Syrup|
|40 g||Gluten Free Breadcrumbs , stale|
|120 ml||Single Cream|
|250 g||Caster Sugar|
|8||Mediums 8, separated into two large bowls|
|75 g||Dr. Oetker Fine Dark Cocoa Powder|
|100 g||Dr. Oetker Extra Dark 70% Chocolate Chunks|
Melt the butter and Dark Chocolate in a small saucepan set over a low heat, add the Black Gel Food Colour, espresso powder and salt and gently mix until just combined, leave to cool.
Heat the oven to 160C, 140C fan, gas 3. Grease a 23cm cake tin and line the sides with baking parchment.
For the treacle filling; mix the golden syrup, breadcrumbs and cream in a separate bowl, set aside. Add the sugar to the bowl with the egg yolks, whisk until creamy and doubled in size. Whisk the egg whites until softly peaking. Fold 1 heaped tbsp. of the egg white and yolks into the treacle mixture.
Sift the Cocoa Powder into one side of the bowl with the yolk mixture and scrape the melted Dark Chocolate mixture into another corner of the bowl, gently fold until just combined. Then carefully fold in a quarter of the egg whites, followed by the rest.
Spoon about half of the chocolate mixture around the sides of the tin and spread a little on the base, add a few pockets of the Chocolate Chunks, pour in the treacle filling into the middle then carefully add the rest of the chocolate mixture, spreading gently from the edges to the centre (don’t worry if the treacle mixture isn’t fully sealed in). Bake for 35-50 min (depending how gooey or firm you want it), allow to sit for at least 30 mins before eating.
Use a loose based tin so you can easily take it out to serve, just put a baking tray underneath to catch any syrup that may leak.
|Per Serving||Per 100 g / ml|