Cat Ashton was recently appointed chef at Paradise by Way of Kensal Green. This is her recipe for chocolate torte which, she says, is one of her favourites. “It’s a dish that uses simple, quality ingredients to create amazing results. It’s also gluten free! It’s a perfect dessert for this time of year, and I always crave it when the weather turns colder.”

Ingredients

For the chocolate torte

  • 300g organic dark chocolate
  • 225g butter
  • 7 eggs, separated
  • 175g caster sugar
  • 3 tbsps cocoa powder

For the salted caramel

  • 175ml double cream
  • 100g liquid glucose
  • 1 vanilla bean, scraped
  • 120g caster sugar
  • 50g diced cold butter
  • 1.5 tsp salt

Method

  1. Preheat the oven to 170C and line the base of a 23cm (9in) round cake tin with baking paper. Grease the sides with some softened butter.
  2. To make the caramel, combine the cream, glucose & vanilla and bring to the boil over medium heat.
  3. Heat the sugar over a medium heat and gently fold it into the centre as it melts.
  4. When caramelised, add the cold butter, then gradually add the cream mix and finish with the salt. Strain and cool.
  5. To make the torte, place the chocolate, butter and cocoa powder in a heatproof bowl and place over a saucepan half full of simmering water; take care that the water does not touch the base of the bowl.
  6. Keep on the heat for about 10 minutes, stirring and folding the mixture every now and then, until the chocolate is melted and shiny. Remove from the heat.
  7. Whisk the egg yolks and sugar in a mixer till fluffy and pale.
  8. Then whisk the egg whites in a separate bowl till soft peak.
  9. Combine the egg yolk mix with the chocolate mix, and then gently fold in the fluffy whites.
  10. Pour into prepared tin and bake for 25-30 minutes till set, but has a nice wobble in the centre. Remove from oven and cool for 10 minutes.

theparadise.co.uk