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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Line a 18cm springform cake tin with greaseproof paper. Melt the dark chocolate together with the butter in a heatproof bowl over a pan of simmering water or in the microwave. Beat the egg yolks, half the sugar and the cardamom until pale, very thick and creamy. Add the melted chocolate and mix well.
2. Whisk the egg whites and remaining sugar until stiff. Now carefully fold the egg whites into the chocolate mixture making sure you stir it very gently. When mixed, spoon it all into the prepared tin and bake for 20-25 minutes. Set aside to cool. The finished torte should have a baked-mousse-like consistency.
3. For the chocolate sauce, bring 100ml water to boil add the milk chocolate and cardamom and whisk until thick and glossy. Serve with the torte.

Per serving

440 kcalories, protein 7.7g, carbohydrate 35g, fat 30.8 g, saturated fat 17.4g, fibre 0.9g, salt 0.18 g

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Ingredients

• 300g dark chocolate (70% cocoa solids), chopped
• 150g unsalted butter
• 6 eggs , separated
• 40g golden caster sugar
• 1¼ tsp ground cardamom

CHOCOLATE SAUCE

• 200g milk chocolate , chopped
• 1 tsp cardamom

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Difficulty and servings

Cuts into 10-12 slices

Preparation and cooking times

Ready in 40 mins

Ingredients

• 300g dark chocolate (70% cocoa solids), chopped
• 150g unsalted butter
• 6 eggs , separated
• 40g golden caster sugar
• 1¼ tsp ground cardamom

CHOCOLATE SAUCE

• 200g milk chocolate , chopped
• 1 tsp cardamom

Per serving

440 kcalories, protein 7.7g, carbohydrate 35g, fat 30.8 g, saturated fat 17.4g, fibre 0.9g, salt 0.18 g

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