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Chocolate Rum Torte

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Serves: 8 - 10

Ingredients:

Cake

  • 250g good quality dark cooking chocolate, preferably couveture, chilled and roughly chopped
  • 250g Western Star Continental Unsalted Butter, cubed and at room temperature
  • 6, 60g eggs, separated
  • 1 cup castor sugar
  • 125g ground Almonds
  • 1 cup plain flour, sifted
  • Rum Redcurrant jelly

Icing

  • 185g good quality dark chocolate, chopped
  • 60g Western Star Continental Unsalted Butter, cubed and at room temperature

Method:

For the Cake

Pre heat oven to 180ºC.

Put chocolate and butter in bowl over pan of hot water, stir occasionally until melted.

Beat egg yolks and sugar in a bowl until thick and creamy. Fold in almonds and flour, using a wooden spoon. Stir in cooled chocolate mixture.

Beat egg whites in separate bowl until soft peaks form. Fold into cake mixture gently, but thoroughly, with a metal spoon.

Spoon the mixture into two greased 20cm non-stick sandwich pans.

Bake 25-35 minutes, checking after 25 minutes by inserting a skewer in each centre. If clean the cakes are ready.

Remove from oven, stand 5 minutes, then turn onto wire racks to cool completely.

When cold split each cake into two. Put top layer aside. Sprinkle remaining layers with rum, and spread thinly with red currant jelly.

Assemble all layers on top of each other ending with reserved layer.

For the Icing

Melt butter and chocolate in a bowl over a pan of hot water, stir occasionally until melted.

Use a palette knife to spread icing over the top of the cake, using a patting action.

Use a generous amount of icing, and make light, even strokes with the palette knife in order to cover sides of cake cleanly, without spreading crumbs into the finished icing.

Hints:

Store in suitable container or lightly cover in plastic film and place in refrigerator.