Toasted Buckwheat Chocolate Torte with PX Whipped Cream - Caroline Barty
Served warm or cold this is a delicious torte which is really easy to make and bake. Served with a sweet sherry-flavoured cream it is the perfect dessert.
Ingredients
- 100g buckwheat flour
- 200g good quality plain chocolate, 70% g solids, roughly chopped
- 200g unsalted butter, plus extra for greasing
- 4 large eggs at room temperature
- 200g caster sugar
- For the topping
- 300ml double cream
- 2 tablespoons icing sugar, sifted
- 4 tablespoons PX sherry
- One crumbled Flake bar (optional)
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