It’s past one am.
My mind is official a puddle of mush from the incredibly long day and lack of sleep the night before. Also, I’ve got a ton of sugar in my system.
It was mom’s birthday
today yesterday and we pretty much celebrated with coffee and cake throughout the day! I’m just about riding out the sugar rush and will probably end up snoozing over the keyboard, so it’s gonna be short & sweet tonight.
Just like this recipe.
With ingredients easily found and most often stocked in your pantry, you could have the most decadent chocolate cake within a half hour.
Yes, you read that right.
Mixed, baked and cooled, ready to be sliced in a half hour. With ganache- about 40 minutes!
The first time I ever made this, it never made it out of the pan. My parents and sisters scraped the cake pan clean within minutes.
Crispy tops and fudgy centers in thirty minutes?
You’re not in heaven just yet. Grab a spoon to get a taste of it!
What could be better than a chocolate tortet that’s widely loved, made with little to no effort and ensures no leftovers to keep you from late night snacking?
Just look at that center, will you?
It’s dense and moist- exactly like biting into a rich truffle. The thick ganache spread over is creamy and decadent and the sprinkling of sea salt flakes just has your tastebuds somersaulting all over the place!
I love eating this torte straight out of the fridge- it is so, so good!
If ganache isn’t your jam, then top with a couple generous scoops of vanilla ice cream & fresh berries and dig in with your Valentines date.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 85 gms semisweet chocolate chips or chopped
- 85 gms unsalted butter chopped
- 1 tbsp all purpose flour
- Pinch of salt
- 2 eggs separated
- 75 gms caster sugar HALVED
- 1/2 tsp vanilla extract
- 2 oz semisweet chocolate chopped/chips
- 2 oz unsalted butter chopped
- sea salt flakes to garnish
Heat oven to 180ºC/350ºF. Grease 2 6in pans or 1 8in pan and line bottoms with parchment paper, turning over to coat both sides. Set aside.
Add 1 inch of water to a saucepan and set over medium heat to bring to a simmer. Add chocolate and butter to a heatproof bowl and place over the saucepan once the water is simmering. Bowl should fit snugly over the lip of the saucepan but the water shouldn't touch the bottom of the bowl. Set chocolate aside to cool.
Sift together flour and salt, set aside.
In a large bowl, whisk egg yolks and half of the caster sugar until thick & pale in color. Add vanilla extract and combine.
Whisk egg whites to soft peaks. Add remaining half of the sugar, 1 tbsp at a time. until it reaches stiff peaks.
Pour chocolate into egg yolks and fold. Add flour mixture and fold until just combined. Fold in egg whites and pour into prepared cake pans.
Bake immediately for 15-20 mins or until a skewer comes out clean. Cool completely.
Prepare chocolate ganache while cake bakes. Place chocolate in a heatproof bowl.
Pour cream into a saucepan and warm, bringing to a boil just once or until it is warm enough to melt chocolate. Pour over the chocolate and leave for 1 minute.
Stir to melt the chocolate completely and until glossy. Pour over torte and spread. Refrigerate for 5-10 minutes or until ganache has just set. Sprinkle sea salt flakes over, grab a fork and dig in!
Adding chopped hazelnuts or (skinned) almonds to the batter before pouring into baking pans is a great alternative!