Recipe of the Week - Matt Preston's chocolate torte

We all love Masterchef so this recipe from Adelaide Now for Matt Preston's Chocolate Torte is something we just had to share with you.


INGREDIENTS

200g dark choc, 70 per cent
100g butter
4 eggs, separated
200g icing sugar
1 ( tbsp potato starch (or rice flour)
1/2 cuptoasted hazelnuts, skins removed

To Serve

Extra icing sugar
Fresh raspberries
Creme fraiche


METHOD

1. Preheat the oven to 150C. Melt chocolate and the butter together. Stir well to combine.

2. Grease a 25cm diameter ovenproof tart plate or metal flan tin. Line the bottom with baking paper.

3. Whisk yolks with the icing sugar and potato starch. It will quickly become a stiff batter but don't worry as the chocolate will loosen it up.

4. Now, whisk the egg whites until stiff. Stir together the chocolate and creamed egg yolks and sugar.

5. Then fold together the chocolate and the egg whites delicately, lifting from bottom to the top using a thin-bladed silicon or plastic spatula if you have one.

6. Pour the chocolate mixture into the metal flan tin.

7. Joggle it so the mix spreads evenly into the tin.

8. Sprinkle the hazelnuts evenly over the tart.

9. Bake for 20 minutes.

10. When cooked, remove and leave to cool in a safe place.

11. Now, get a sieve and sprinkle the finished tart with a fine dusting of icing sugar.

12. Slice and serve with fresh raspberries and creme fraiche on the side.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source and Photo: Adelaide Now