Rich chocolate tort

Serves: 8

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Total Time: 50

Prep Time: 25

Cook Time: 25

• 375 gram(s) ready-made shortcrust pastry
• 150 gram(s) bar dark chocolate, broken into pieces
• 2  egg whites
• 100 gram(s) (3½oz) golden caster sugar
• 142ml (¼ pt) carton double cream
• 2tbsp brandy or Tia Maria
• Cocoa powder to dust and berries to serve (optional)

Method

1. Preheat oven to 190°C/170°C fan/Gas 5. Roll out pastry and line a 23cm (9in) flan tin. Trim excess and line pastry case with greaseproof paper. Fill with baking beans and bake blind for 15 minutes. Remove beans and paper and bake for 7-10 minutes until crisp. Cool.
2. Melt chocolate in a microwave on medium for 2 minutes. Put egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick and glossy. Take off heat and whisk for another couple of minutes to cool.
3. Whisk cream until it just holds its shape. Fold chocolate and cream into egg mixture, and then add brandy or Tia Maria. Pour into pastry case and smooth top. Chill for about 20 minutes, until set. To serve, dust with cocoa powder and garnish with berries if desired. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent

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