Chocolate Torte
By Georgia Hearn

Steps

1. Pre heat your oven to 180 degrees and line/ grease one 20cm cake tin.

2. Melt the chocolate and butter in a pan on a low heat till smooth.

3. Whilst that melts, place the eggs and sugar in a bowl and whisk for around five minutes till you have a very pale, custard texture mix - the longer you whisk the fluffier the mix!

4. Pour the melted butter/chocolate into the sugar/egg mix and fold in. Do not beat as you are trying to maintain as much air (volume) as possible.

5. Next fold in the ground almonds with a generous pinch of salt.

6. Once all incorporated, pour into the lined cake tin and bake for 35-40 minutes. You want a hard crust and the middle to be set but if you put a skewer in and a small amount of mix comes off that is perfect, like when baking brownies.

7. Leave to cool in the tin completely. Take out the tin, sieve over the cocoa powder and leave to one side till ready to serve.