Gooey Chocolate Torte
- 250g mixed biscuits – Gingernuts, Sponge fingers, Wine biscuits
- 100g Unsalted Butter, plus some for greasing
- 550g Mascarpone Cheese, softened
- 115g Caster Sugar
- 1 1/2 Tbsp Plain Flour
- 2 Eggs, separated
- 2-3 drops Vanilla Essence
- 150g plain Dark Chocolate (70% cocoa solids)
- 2 Tbsp Rum, or your favourite coffee liqueur (optional)
- sifted Cocoa Powder, to decorate
How to Cream Butter and Sugar
Lightly grease a loose-bottomed, 24cm-round cake pan and line the base with baking paper. Place the biscuits in a food processor or blender and process until they form fine crumbs. Alternatively, place the biscuits in a plastic bag and use a rolling pin to crush them.
Melt the butter and stir in the biscuit crumbs. Press into the base of the pan to cover evenly. Leave to chill for at least 30 minutes or until firm.
Place the mascarpone cheese in a large bowl and use a wooden spoon to soften and cream it. Add the caster sugar and beat until smooth. Add the egg yolks one at a time and beat. Stir in the flour and vanilla essence.
Break the chocolate into small pieces and place in a heat-proof dish. Melt the chocolate over a pan of simmering water. Cool slightly. Fold the chocolate into the creamed cheese mixture using a large spoon. Stir in the liqueur if using.
Preheat the oven to 190°C.
Use an electric mixer to whisk the egg whites until they form soft peaks. Carefully fold into the torte mixture with a large spoon. It is important not to over mix as you want the whites to lighten the mixture.
Spoon the mixture onto the biscuit base and level the surface with a knife or spatula. Bake for 35-40 minutes – the torte will still be soft in the centre at this stage but quite firm at the edges. Turn off the oven and leave with the door slightly ajar, to cool completely. The filling will continue to firm up during this time. Chill for at least 2 hours before serving. Serve sprinkled with cocoa powder, and a spoonful of crème fraiche.
Courtesy of Food Magazine. Recipe by Sarah Swain. Photography by Shaun Cato-Symonds.