chocolate torte

• 220g

  butter

• 250g

  caster sugar

• 350g

  dark chocolate

• 5

  eggs

salted caramel

• 80g

  butter

• 300g

  double cream

• 100g

  granulated sugar

• 100g

  muscavado sugar

• 1 tsp

  salt

• Melt the chocolate in a glass bowl over a pan of boiling water.

• Whilst the chocolate is melting, whisk the eggs and sugar until fluffy and approximately doubled in size.

• Melt the butter and combine with the melted chocolate, along with a pinch of salt.

• Let the chocolate mixture cool while you grease and line a 25cm cake tin, then fold the chocolate into the eggs, before pouring into the tin.

• Cook in a bain marie in the oven at 120°C until a skewer comes out clean and the centre of the cake only slightly wobbles. Around 40 mintues.

• For the salted caramel, combine all the ingredients in a pan and heat slowly, stirring until the sugar has dissolved. Increase the heat until the sauce bubbles, then cook until the sauce is a syrupy consistency.