Indulgent Chocolate Cake

[Ron]

The torte especially, takes a bit of preparing, but it's worth it.

Indulgent Chocolate Cake
Prepare the Torte at least 24 hours before the base. It needs 1 to 2 days in the fridge to become moist.
I make this cake to share. There is far too much for me especially as I am diabetic but a little doesn’t hurt and friends and neighbours are left smiling through chocolaty teeth!

Chocolate Torte (top layer)
Do not use olive oil, it will burn and leave an unpleasant taste.

Ingredients
120 g dark chocolate (min 40% cocoa)
5 eggs
165 g castor sugar
½ cup (120 ml) vegetable or rapeseed oil (NOT olive oil)
110 g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons (45 ml) water

Method
1. Preheat oven to 350 deg. F (Gas mark 4 or 180 deg. C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour. Alternatively use a greaseproof paper liner.
2. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water). Or use a Pyrex bowl over a small saucepan.
3. Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, gradually adding half of the sugar while mixing.
4. In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Gradually add the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.
5. Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula.
6. Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in centre comes out clean, approximately 45 minutes.
7. Leave the cake to cool in the tin. If possible, wrap the cake with plastic and put it into the refrigerator for 1-2 days.

Brownie Mix (base layer)

Ingredients
100 g plain flour
200 g castor sugar
3 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
100 g butter
2 fl oz (60 ml) boiling water
2 eggs
80g chocolate

Method
1. Preheat oven to 350 deg. F (Gas mark 4 or 180 deg. C).
2. Line a 9 in (33 cm) cake tin with grease proof or other non-stick paper or grease the tin.
3. Melt the butter in a saucepan.
4. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water). Or use a Pyrex bowl over a small saucepan.
5. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
6. Add eggs, melted butter and hot water and mix until smooth.
7. Add melted chocolate and stir.
8. Bake at 350 degrees F until a wooden pick inserted in centre comes out clean, approximately 25-30 minutes.
9. Cool the cake.

Frosting with chocolate, butter and syrup

Ingredients
6 tablespoons (85 g) butter
8 oz (220 g) dark chocolate
2 tablespoon golden syrup

Method
1. Mix butter, chopped chocolate and syrup and heat in a double boiler until melted.
2. Stir until smooth.
3. Let it cool somewhat before use.

Assembly
Arrange the torte (top layer) on top of the brownie (bottom layer). Coat with the frosting.
Place the cake in the fridge to set the frosting. Allow to stand for a couple of hours to return to room temperature before slicing. Enjoy!