Monday, 23 October 2006

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Ross Burden's Chocolate Torte With Raspberries

Ross says: 'This is great comfort food – eat it hot or cold'

Ingredients
Serves 8

300g/11oz chocolate (minimum
70 per cent cocoa solids)
200g/7oz butter
4 eggs
200g/7oz caster sugar

To Garnish
Crème fraiche
300g/11oz raspberries, fresh or frozen
50g/2oz caster sugar

Method

1 Melt 100g/3½oz of the chocolate over water and pour over a robust tray (e.g. the back of a clean roasting tray) and allow to cool.
2 Add the rest of the chocolate and the butter into the same bowl and allow to melt and mix. Stir well.
3 Separate the eggs and beat 100g/3½oz of sugar into each bowl, making the whites into soft peaks. Beat the yolk mixture into the chocolate and butter mixture, beat in half of the whites and then fold the rest of the whites into the mixture.
4 Grease and dust with cocoa, a 20cm cake tin. A greased paper disc underneath is a great idea. Bake at 160ºC/325ºF/gas 3 for about 25 mins; the centre should just wobble. Allow it to cool and turn out upside down. If it has souffléd, press gently.
5 Serve warm with raspberries warmed with the sugar until it's dissolved and the crème fraiche. Use the 100g/3½oz of cooled chocolate broken into chards for decoration or to crumble over the top.

Taken from This Is My Favourite cookbook in aid of Children In Need, available from all major retailers and mail order at www.thisismyfavourite.co.uk (RRP £10).