Chocolate torte with crème fraîche and raspberry coulis – serves 8
This Torta di Cioccolata is sumptuously rich with Valrhona Guanaja chocolate.
The only concession to healthy eating here is that it has no flour and relatively little sugar, otherwise complete indulgence!
Originally shown to me by Sophie Braimbridge, with definite antecedents from Chez Panisse and the River Cafe. I’ve adapted it slightly, and we served it in Frith Street, where it was described as an Italian chocolate brownie.
Keeps in a cool place for several days and is better if never refrigerated. Paradoxically it freezes well.
Suitable for vegetarians.
Serve with the crème fraiche and raspberry coulis supplied. A few raspberries scattered around would be just fine too.
Chocolate (cocoa beans, sugar, cocoa butter, emulsifier (soya lecithin), natural vanilla extract) – may contain traces of nuts, gluten and peanut. Butter (milk). Vanilla sugar. Eggs.
See ingredients in bold.