Mary berry Chocolate Torte Cake

Mary berry Chocolate Torte Cake is a rich and indulgent dessert that is sure to impress chocolate lovers. Known for its dense and fudgy texture, this torte is made with high-quality chocolate and often features a smooth ganache topping. Its simplicity in preparation makes it accessible for home bakers, while its elegant presentation makes it perfect for special occasions. With a deep chocolate flavor that is both satisfying and decadent, Mary Berry’s Chocolate Torte Cake has become a beloved recipe in many households.

Why people love Mary berry Chocolate Torte Cake

Her recipe is known to produce a rich, decadent and indulgent dessert that has a perfect balance of sweetness and bitterness from the chocolate. The cake also has a velvety texture that melts in your mouth with every bite. Many people appreciate how easy it is to make the cake using her recipe, even if they are not experienced bakers. Additionally, Mary Berry’s reputation as an expert baker adds credibility to her recipes and inspires confidence in those who try them out.

Ingredients:

• 200g dark chocolate, broken into pieces
• 200g unsalted butter, softened
• 5 large eggs, separated
• 125g caster sugar
• Icing sugar and cocoa powder to dust

Instructions:

1. First of all,Preheat the oven to 160°C/140°C fan/gas mark 3.
2. Grease a deep round cake tin (20cm) with butter and line it with baking parchment.
3. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in short bursts in the microwave until smooth.
4. Add the softened butter to the melted chocolate and mix well until combined.
5. In another bowl, whisk together egg yolks and caster sugar using an electric mixer until pale yellow and thickened.
6. Fold the chocolate mixture into the egg yolk mixture until well combined.
7. In a separate bowl, whisk egg whites using an electric mixer until stiff peaks form.
8. Gently fold in 1/3 of the egg whites into the chocolate mixture to loosen it up, then carefully fold in the remaining egg whites with a spatula until fully incorporated and no white streaks remain.
9. Pour the batter into your prepared cake tin and bake for about 35-40 minutes or until firm to touch but still slightly wobbly in the center.
10. Let cool completely before removing from tin and dusting with icing sugar and cocoa powder.

Quick Facts

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total Time: 1 hour
• Difficulty: Easy
• Yield:The recipe makes one deep, rich chocolate torte cake.

Equipment Needed:

• Deep round cake tin (20cm)
• Baking parchment paper
• Electric mixer or whisk

Serving Suggestions:
This delicious dessert can be served on its own as a decadent treat after dinner. You could also add whipped cream and fresh berries on top to balance out the richness of the cake. A scoop of vanilla ice cream would also pair well with this indulgent dessert.

Expert Tips & Tricks:
To ensure that your egg whites reach stiff peaks, make sure that your bowl and beaters are completely clean and free from any grease or moisture.

Nutrition Information:

• Calories: 383 kcal
• Fat: 31.6 g
• Saturated fat: 18.5 g
• Carbohydrates: 21.4 g
• Sugar: 19.9 g
• Fiber: 1.7 g
• Protein: 5.8 g

Presentation:
To present the cake, dust it with icing sugar and cocoa powder using a sieve to create an even layer of fine powder on top of the cake surface before serving in slices on individual plates or a platter if you want to share it with friends or family members!

Variations and substitutions for Mary berry chocolate torte cake recipe:

1. Flourless version: If you’re looking to make a gluten-free version of this cake, simply omit the flour from the recipe. The result will be a denser, fudgier cake.
2. Different types of chocolate: You can use milk or white chocolate instead of dark if you prefer a milder flavor.
3. Add-ins: For extra texture and flavor, add chopped nuts (such as almonds or hazelnuts) to the batter before baking.
4. Toppings: Instead of dusting with icing sugar and cocoa powder, try topping your torte with fresh berries or whipped cream.
5. Vegan option: To make this vegan-friendly, replace butter with vegan margarine and eggs with flaxseed meal mixed with water in equal parts (1 tbsp flaxseed meal + 3 tbsp water = 1 egg). Use vegan chocolate and check the ingredients of your cocoa powder to ensure it’s vegan-friendly.
6. Sugar substitutes: You can use a sugar substitute such as stevia or erythritol in place of regular sugar for a lower calorie version of this cake.
7. Dairy-free option: If you’re lactose intolerant or allergic to dairy, replace butter with coconut oil and use dairy-free chocolate instead.
8. Flavorings: Add some vanilla extract or other flavorings like orange zest, espresso powder, cinnamon or even chili flakes to give your torte an extra kick!

Recommendations and notices:

1. Use high-quality ingredients: Since this recipe uses only a few simple ingredients, it’s important to use the best quality possible. Choose good quality chocolate with at least 70% cocoa solids for the richest flavor.
2. Melt the chocolate slowly: When melting the chocolate, be sure to do so slowly over a double boiler or in short bursts in the microwave to avoid burning it.
3. Don’t overmix: Be careful not to overmix your batter as this can cause your cake to become tough and dry.
4. Line your tin properly: Make sure you line your deep round cake tin with baking parchment paper before pouring in your batter – this will prevent sticking and make it easier to remove from the pan later on.
5. Allow time for cooling:After baking, allow the cake to cool in the tin for at least 10 minutes before removing it from the pan. Then lets cool it completely on a wire rack before serving.
6. Use room temperature ingredients: Be sure to use room temperature eggs and butter as this will help them incorporate better into your batter.
7. Adjust cooking time if necessary: Depending on your oven and altitude, you may need to adjust the cooking time slightly so keep an eye on your cake towards the end of its baking time.
8. Store properly: Keep any leftover torte covered in plastic wrap or stored in an airtight container at room temperature for up to three days or freeze for longer storage.

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