Recipe - Rich Chocolate Torte Cake

4 ounce Plain chocolate
1 tablespoon Instant coffee
4 tablespoon Milk
4 ounce Butter; softened
4 ounce Soft light brown sugar
3 Eggs; separated
3 ounce Cocoa powder
1 Strawberries; to decorate
2 ounce Granulated sugar
4 tablespoon Brandy
6 ounce Strawberries; hulled

Preheat oven to 180 C.
Lightly grease a 2 pt. loaf tin and line with baking parchment.
Break the chocolate into a heatproof bowl, add the coffee and milk, then
stand it over a pan of hot water and stir until cocolate melts. Leave to
cool slightly.
Cream the butter and sugar together until pale and fluffy. Stir in the egg
yolks, flour, cocoa and chocolate until combined. Whisk egg whites until
stiff, then beat half into the mixture. Lightly fold in the other half and
pour into tin. Bake for 4045 minutes, or until firm to touch.

Meanwhile make the syrup: heat the sugar with One fourth pint (150 ml) cold
water, stirring until dissolved, then boil rapidly for 3 min. Stir in
brandy and cool.

Next make the sauce: mash the strawberries, then sieve to remove the pips.
Chill.

Cover the cake with a damp teatowel and cool for 15 min. Remove the
towel, prick the cake all over with a skewer, and pour on syrup. When
cold, remove cake from the tin, peel off paper, and put on to a plate. Cut
into slices, arrange each on a plate, then spoon on the sauce. Decorate
and serve with cream.
Posted to MMRecipes Digest V3 #226

Date: Tue, 20 Aug 1996 12:54:59 +0100 (BST)

From: tucker@pavilion.co.uk (Ms Marie Tucker)