Spiced Chocolate Torte
1 hr 40 min.
- For the cake
- 1.333 cups plain Dark chocolate (70% cocoa solids, chopped)
- 1 ⅛ cups unsalted butter
- 1 ½ cups dark brown sugar
- 1 tsp vanilla extract
- 4 eggs
- 1.333 cups self-rising flour (sifted)
- 0.333 cup cocoa powder
- 1 mild, red chili pepper (very finely chopped)
- For the icing
- 1 cup plain Chocolate (70% cocoa solids, chopped)
- ⅔ cup cream (48% fat)
- ¾ cup powdered sugar
For the cake: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well to combine.
Sift in the flour and cocoa and stir until blended. Stir in the melted chocolate and chilli until well mixed.
Pour into the tin and bake for 50-60 minutes until risen and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
For the icing: heat together the chocolate and cream in a pan over a very low heat until the chocolate has melted. Remove from the heat.
Whisk until smooth. Sift in the icing sugar and whisk until smooth and glossy. Set aside to cool until thickened, then pour over the cake.
Sprinkle with chopped chilli and Brazil nuts and leave to set.