Chocolate Redcurrant Torte
Chocolate Redcurrant Torte
Easy,
delicious and healthy Chocolate Redcurrant Torte recipe.
Serves 8-10 people
Ingredients
·
115G / 4OZ / ½ CUP UNSALTED BUTTER,
SOFTENED,
·
155g / 4oz / ½ cup dark muscovado
sugar 2 eggs
·
150ml / ¼ pint / 2/3 cup soured
cream
·
150g / 5oz / 1 ¼ pint / 2/3 cup
self raising flour
·
5ml / 1 tsp baking powder
·
50g / 2oz / ½ cup cocoa powder
·
75g / 3oz / ¾ cup stemmed
redcurrants, plus
·
115g / 4oz / 1 cup redcurrant
sprigs, to decorate
FOR THE ICING
·
150g / 5oz plain chocolate, chopped
into small pieces
·
45ml / 3tbsp redcurrant jelly
·
30ml / 2 tbsp dark run 120 ml / fl
oz ½ cup double cream
Procedure
1.
Preheat over to 180 C / 350 F/ Gas
4. Grease a 2 liter / 2 pint 5 cup ring tin and dust lightly with flour. Cream
the butter with the sugar in a mixing bowl until pale and fluffy. Beat in the
eggs and soured cream until thoroughly mixed.
2.
Sift the flour, baking powder
powder and cocoa over the mixture , then fold in lightly and evenly . Fold in
the stemmed redcurrants. Spoon the mixture into the prepared tin and smooth the
surface level. Back for 40-50 minutes or until well risen and firm. Turn out on
to a wire rack and leave to cool completely.
3.
Make the icing. Mix the chocolate,
recurrently jelly and run in a heatproof bowl. Set the bowl over simmering
water and heat gently, stirring occasionally, until melted. Remove from the
then add the double cream, a little at a time. Mix well.
4.
Transfer the cooked cake to a
serving plate. Spoon the icing evenly over the cake, allowing it to drizzle
down the sides Decorate with redcurrant sprigs just before Serving.
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