Lindt Chocolate Torte

Lindt Chocolate torte. What!? You had me at Lindt. I'm hooked. 

This is by far one of my quickest and easiest AND fail-safe chocolate cake recipes I've ever found.

I also love the fact that this cake is so flexible when it come to flavouring. Simply choose your favourite Lindt Excellence chocolate (Intense Orange, Chilli, Caramel, Mint, Blueberry... ) and you have a completely different torte. 

I'm not gonna say too much more about it, just try it. It's heavenly. 

lindt chocolate torte

Cook time: ready in 1 hour

Serves: 10

Ingredients:

200g Lindt dark chocolate with mint
350g Blueberries
200g unsalted butter
4 large free range egss
200g castor sugar
icing sugar (for dusting)
250ml Cream (optional)

 Instructions:
1.
Heat oven to 180°C.
Grease and line a 23cm spring-clip cake tin.
Place chocolate and butter in a large bowl over a pot of simmering water until melted.

 
Meanwhile,  separate the eggs and whisk the egg yolks with half the sugar until pale and creamy.
In another bowl, whisk the egg whites until stiff peaks form, then gradually add the rest of the sugar until thick and glossy, like a meringue.

 
2.
Fold the melted chocolate into the egg yolk mixture, then gently fold this into the beaten egg whites. Pour into the cake tin, tap lightly to level the surface and bake for approx. 35-40 minutes.
Remove and leave to cool.

3.
 When the cake is cold, turn it out onto a plate and remove the paper.
Add the the berries and dust with icing sugar.
Serve.

In this particular torte I "iced" the top of the cake with fresh cream and added fresh blueberries to finish. 

Try the following:
Lindt Intense Orange with fresh raspberries.
Lindt Caramel with broken caramel chips on top.