Pressed chocolate and lavender torte recipe

1. 1

   Melt the chocolate and butter in a bowl over a pan of boiling water (the water must not touch the bowl).

2. 2

   Once melted, set aside to cool.

3. 3

   Preheat the oven to 180C/350F/gas mark4, and line a 23-25cm (9-10in) cake tin with greaseproof paper.

4. 4

   In a separate bowl, place the egg yolks and sugar.

5. 5

   Place the bowl over the boiling water and, using the whisk, beat the yolks and sugar together until all the sugar has melted and you have a light-coloured mixture.

6. 6

   Beat the egg whites in yet another bowl to the soft-peak stage.

7. 7

   First fold the chocolate and lavender in to the egg yolks, and then fold this mixture into the egg whites.

8. 8

   Pour into the lined cake tin and bake for 45minutes.

9. 9

   With the torte still in the tin, place a small, flat plate over the torte, leaving 1-2cm ( 1/2 - _ in) around the edge uncovered.

10. 10

    Put a heavy object on top to compress the cake until it has cooled and is ready to serve.

* Per serving · 4 servings · Values may vary.

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