- Serves: 12
- Cook Time: 50 minutes
- Prep Time: 15 minutes plus 30 minutes standing time
- Effort: medium
- 150 ml butter, plus extra for greasing
- 2 large sprigs mint
- 6 large eggs, at room temperature
- 6 tbsp caster sugar
- 350 g chocolate, (about 72% cocoa solids), chopped
- 2 tbsp Baileys Irish cream liqueur
- frozen raspberries, to serve
- icing sugar, to dust
- sprigs mint, to decorate
For the sauce
- 120 ml cream
- 3 tbsp Baileys Irish cream liqueur, (or to taste)
- 150 ml white chocolate, chopped
1. Preheat the oven to 180C/160 fan/gas 4. Generously butter a 23cm springform cake tin. Wrap two layers of aluminium foil around the outside of the bottom of the cake tin.
2. Put the butter in a saucepan with the fresh mint. Gently melt the butter, then remove the pan from the heat, and leave it to stand for about 30 minutes.
3. Beat the eggs and sugar with an electric mixer on the top speed for 8-10 minutes, until they become light and creamy in colour, with lots of volume.
4. While the eggs are beating, gently warm the butter and mint again.
5. Create a bain marie by pouring about 5cm of hot water into a large saucepan and keep it at a simmer. Place a mixing bowl (preferably ceramic) on top of the saucepan, ensuring that the base of the bowl does not touch the water.
6. Put the chocolate into the bowl over the simmering water. Using a sieve, pour the minted butter over the chocolate, pressing the mint with the back of a spoon in order to add more mint oil to the butter/ chocolate mix.
7. Add liqueur to the chocolate mix and stir until the chocolate has melted. Remove the bowl immediately and allow to cool slightly.
8. Fold one-third of the egg mixture into the chocolate mixture, then pour this mix back into the remaining two-thirds of the egg and fold very gently until the chocolate and egg are incorporated. It is important not to overmix in order to keep as much air as possible in the batter. Pour the mixture into the prepared cake tin.
9. Sit the tin in a deep baking tray and pour in enough hot water to come about one-third up the sides of the cake tin. Bake for 25-30 minutes. When ready, the top of the cake will lose its glossiness, it will be slightly wobbly in the centre and an inserted skewer should come out gooey. It should not bake so long that it cracks.
10. Remove the cake from the oven and let it cool completely in its tin on a wire rack.
11. Run a small knife around the edge of the cake to remove the outer ring.
12. For the sauce: warm the cream and liqueur in a saucepan and, keeping the heat low, add the chopped chocolate. Stir until the chocolate is melted and then remove from the heat.
13. To serve, plate a slice of the torte, arrange the raspberries on top, drizzle over the sauce, dust with a little icing sugar and decorate with a mint sprig.
Rate This Recipe