Since Friday’s post on what I shall now refer to as ‘Daphnegate’, I have been inundated with stories of the utter stupidity of strangers from other mums! Read some of them here. It has made me feel somewhat better about my ‘run in’ in the bread aisle but, stodgy white carbs do something to me!
I have also been swamped with literally tens of requests to know what I eventually made with my freebie chocolate and so, here is a little recipe that you can try which is ideal for an autumnal evening with a little trickle of cream. Yum!
- Preheat the oven to 180C/160C if your oven is fan assisted (ah- I am only seeing this piece of info now I am typing the recipe out…that will go someway to explaining my dark crust then 😉 )
- Butter and line the base of a springform or loose-bottomed cake tin.
- Smash up the chocolate, ideally whilst it is still in the foil. This is a particularly satisfying activity if you are in anyway frustrated if, say someone has called you stupid in a supermarket or something!
- Put the chocolate and butter in a pan and melt over a low heat until it looks lovely and glossy and gorgeous. Whilst you are doing this feel your heart sink into your shoes as you see that it has just started to pour down and your newly dyloned bedding is now drenched. Ah- good another occasion where the weather gods conspire against you reaching the pinnacle of domestic brilliance.
- Beat the eggs and sugar together for approx. 5 minutes until it looks a lovely pale yellow. In the recipe it says about the thickness of old fashioned custard. In our family custard used to require a knife so I prefer until it is thick and voluminous and will plop nicely off a spatula.
- Fold gently into the choc/butter mix with a metal spoon. Don’t over do this bit.
- Fold in all the dry ingredients until even and then spoon into the tin.
- Bake for 35/40 minutes until evenly set with a slight crust.
- Remove from tin when still slightly warm, dust with cocoa and cut into wedges.
*Tip from the top* if you want neat wedges put your knife into a jug of boiling water first and cut with conviction! I learnt that from watching a chef whilst I was a waitress.
I wouldn’t necessarily advocate this as a recipe for baking with young children, there isn’t any fun stirring or spooning or anything that they can do and, if you leave them to attend to your choc/butter loveliness you may very well turn the corner to see this…stick to crispy cakes for now hey!
This is a recipe from Good Food Magazine Feb 2010. You obviously didn’t think it was my own!
Despite the slight over cooking, this torte was moist and lovely. Very easy I imagine if cooking alone whilst listening to a bit of 6 music or the like.
So, there you have it my little lovelies. An easy peasy chocolate torte that I made with my freebie chocolate courtesy of Tesco Finest. And, because I take my responsibility as a reviewer so incredibly seriously, I took the liberty of using my money off vouchers to purchase a selection of their other flavours- they are lush and go perfectly with a nice cup of cha. Happily they are on offer now so get involved!
That’s all folks, we are off swimming shortly. I am hoping that it works out better than my previous experiences…nervous!!