Chocolate and orange torte
It's almost the weekend and James Tanner has a dessert that is perfect for a Saturday or Sunday treat and perfect for our Gaby too as its wheat and gluten-free. It's his rich chocolate and orange torte.
Serves: 4 - 6
Recipe250g good-quality dark chocolate, minimum 70% cocoa solids250g unsalted butter, cut into small pieces, plus extra for greasing6 free-range eggs, separated125g caster sugar1 large orange zested and cut into segments80g ground almondsGood quality cocoa powder for dustingCrème fraiche to serveShredded mint leaves to garnish (optional)
Method1. Preheat the oven to 190°C/350°F/gas mark 5. Lightly grease a 23-cm spring form cake tin and line the base with a disc of greaseproof paper.
Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined and melted then leave to cool.
Whisk the egg yolks with the sugar until light and fluffy. Gradually pour the melted chocolate into the egg mixture and add the orange zest, stir constantly. Stir in the ground almonds.
Put the egg whites into a clean dry bowl and whisk until they form stiff peaks. Using a large metal spoon, fold the egg whites into the chocolate mixture until they are just combined. Pour the mixture into the prepared tin and bake for 30-35 minutes until just set. The torte will be very moist in the middle but resist cooking it for longer.
Remove the torte from the oven and leave to cool completely in the tin. To serve, remove from the tin and dust with cocoa powder. Cut into slices and serve at room temperature with a spoonful of crème fraiche, orange segments, and shredded fresh mint if using.