Black Forest chocolate torte
Get ahead with this retro masterpiece – it’s bound to wow your guests.
SERVES 12 PREP 20 mins COOK 45 mins, plus cooling
★ 150g unsalted butter
★ 150g light muscovado sugar
★ 150g plain flour
★ 40g cocoa, sifted
★ 2tsp baking powder
★ ½tsp bicarbonate of soda
★ 2 medium free-range eggs
★ 142ml soured cream
★ 2tbsp golden syrup
★ 1tsp vanilla extract
★ 300ml double cream
★ 50g icing sugar, sifted
★ 200g blackberries, lightly crushed
★ 3tbsp black raspberry liqueur or framboise
★ Bronze crunch or similar, to decorate the sides, plus chocolate curls
FOR THE GANACHE
★ 225g plain chocolate
★ 100g unsalted butter
★ 142ml double cream
YOU WILL NEED
★ 20cm cake tin greased and lined with baking paper
Heat the oven to 160C Fan/Gas 4. In a large bowl cream together the butter and sugar, then sift in the dry ingredients. In a separate bowl whisk together the eggs, soured cream, syrup and vanilla, then beat into the dry ingredients. Pour
