Dark chocolate, Almond and Black Garlic Torte

Serves 8. Serve with a single cream.

Ingredients

• 2 - 3 cloves of peeled black garlic – finely sliced
• 175g ground almonds
• 175g butter
• 175g good quality dark chocolate (60 –70% cocoa solids)
• 175g caster sugar
• 6 medium free-range eggs – separated
• Butter for greasing the tin.

Instructions

1. Preheat the oven to 180C (160C for a fan oven) 350ºF Gas Mark 4.
2. Grease an 8 or 9-inch deep-sided loose bottom cake tin.
3. Break up the chocolate and put it in a heatproof bowl over a pan of almost boiling water. Melt the chocolate then put to one side to cool down a little.
4. Place the butter and half the sugar into a large bowl and beat with an electric mixer until soft and creamy. Beat in the egg yolks and sliced black garlic a little at a time, then stir in the melted dark chocolate.
5. In a separate bowl whisk the egg white until it has reached the soft peak stage. Whisk in the remaining sugar. Carefully stir in the ground almonds.
6. Gently fold the egg white into the chocolate mixture using a metal spoon.
7. Turn the mixture into the prepared cake tin.
8. Bake for 40 minutes until it is cooked through. (To test this insert a metal skewer into the centre of the cake, if it comes out clean then it is ready).
9. Remove from the oven and leave to cool.

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