2 Ingredient Chocolate Torte
Ingredients
Instructions
Preheat the oven to 160°C.
Line an 18cm spring form cake pan with parchment paper. Grease the tin and parchment paper with organic butter.
Melt the icing ingredients together and refrigerate.
Crack the chocolate into a glass microwave-safe bowl and melt completely, about 1 minute. Be careful not to burn. Alternatively, place the chocolate in a bowl over a pot of water and melt the chocolate as the water simmers. This will avoid burning.
Separate the egg yolks from the whites and add the egg yolks, one at a time, to the bowl of melted chocolate. Stir the mixture after the addition of each yolk. Set aside.
Whisk the egg whites with an electric beater until soft peaks form.
Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
Pour the batter into the prepared cake pan and smooth the top. Knock any air bubbles out of the mixture by tapping the pan lightly on a flat surface.
Bake the cake for 30 minutes.
Once the cake is cool to the touch, gently invert it onto a serving plate.
Remove the icing from the refrigerator and spread evenly over the cake. Dust with raw cocoa and hazelnuts (or fresh berries with no frosting if preferred).
Serve with a spoon of Mason Jar Ice Cream and enjoy!
