Chocolate Torte

INGREDIENTS

250g plain chocolate broken into pieces
125g butter
1 teaspoon vanilla essence
6 eggs seperated
125g light brown sugar
250ml plain yoghurt

METHOD

Grease and line a 23cm spring form baking tin with greaseproof paper and lightly grease the paper as well, then heat the oven to 160 celsius.

In a pot over a low heat melt the chocolate and the butter and stir in the vanilla essence, set aside.

Whisk the egg yolks with 100g of the sugar, then fold in the chocolate mixture.

In a clean bowl, whisk the egg whites to soft peaks then gradually whisk in the remaining sugar, now fold in the yogurt. Gradually add to the chocolate mixture and fold in the egg white mixture.

Place the mixture into the tin and bake for 30 minutes at 160 Celsius or until springy.

Remove from the oven and let it cool for about 10 minutes before eating. The center will sink slightly and leave a rich gooey chocolate center.

You can serve this hot as a dessert with a little flavored cream, a teatime chocolate cake or as an anytime chocolate snack.

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