Chocolate torte topped with a sweet peanut butter drizzle
Serves 12
Ingredients
255g dark chocolate
255g unsalted butter + extra to grease the pan (room temp)
1 1/2 cups white sugar
7 large eggs (room temp)
1 teaspoon vanilla paste or extract
1 tbsp cold espresso coffee
1 can sweetened condensed milk
1/3 cup smooth peanut butter
3 tbsp water
Sprinkle of cocoa powder for dusting
1 punnet of fresh raspberries (Or a seasonal fruit alternative)
Serve with Greek yoghurt
Instructions
Pre heat the oven to 190 fan bake. Grease a 23cm springform cake tin, then line it with baking paper and grease again.
Melt the Nestlé Bakers’ Choice dark chocolate over a pot of boiling water (be careful not to let the water touch the bowl) once the chocolate has melted, add the butter. Stir for 30 seconds and then remove off the heat. Keep stirring until the butter has completely melted.
Add the sugar to the bowl and stir well. Set aside to cool for a couple of minutes.
One by one add the eggs, be sure to stir each egg in well before adding the next. The mixture will start to become nice and thick.
Add the vanilla paste & coffee and stir well.
Pour the mixture into the lined cake tin. Bake for 30-35 minutes. The batter will not be fully set in the middle but that is ok. Remove it from the oven and leave it to cool in the tin for 10 minutes. Then remove the spring from part & leave to cool for a further 10 minutes.
Whilst the torte is cooling, in a small pan mix the peanut butter and Nestlé Highlander condensed milk, add the water to thin it out. Once the sauce is smooth take it off the heat.
Sprinkle the Nestlé Bakers’ Choice cocoa powder over the torte, then drizzle as much of the peanut sauce over the torte as you like.
Place the raspberries (Or seasonal fruit alternative) onto the middle of the torte & enjoy with a big dollop of Greek yoghurt.
