A generous amount of good-quality dark chocolate makes this cake beautifully moist and rich.
Dress It Up
If you’re making the Rich Chocolate Torte for a special occasion, drizzle 4 tbsp (60 mL) brandy or an orange liqueur such as Cointreau over the top of the cake after baking, then let cool.
After the cake is cool, use sifted icing sugar and cocoa powder to decorate. Add your choice of fruit (we recommend cherries or strawberries!) and serve it with a scoop of vanilla frozen yogurt for a dark-versus-light effect.
Preheat the oven to 350°F (180°C). Grease a 10-inch (25-cm) springform cake pan and line it with greased parchment paper.
Break up the chocolate and place it in a heatproof bowl with the margarine. Set the bowl over a pan of almost boiling water, making sure the water does not touch the base of the bowl. Leave to melt, then remove from heat and stir until smooth.
Meanwhile, place the eggs and sugar in a large bowl and beat with an electric mixer until the mixture has increased considerably in volume and leaves a trail on the surface when the beaters are lifted out. (If using a whisk, set the bowl over a saucepan of almost boiling water, making sure the water is not touching the base of the bowl.)
Add the chocolate mixture and fold in with a large metal spoon. Gradually sift the flour over the top of the mixture, folding it in until it is just combined.
Turn the mixture into the prepared cake pan, gently spreading it to the edges to level the surface. Bake for 15 to 20 minutes or until the top of the cake feels just firm to the touch. Leave to cool in the pan.
Remove the cake from the pan and peel away the parchment paper. Cut into thin wedges for serving, decorating each with some fruit, if desired. Dust with the sifted icing sugar and cocoa powder. The cake can be kept in the refrigerator for 2 to 3 days.
Per Serving: 225 calories, 4 g protein, 14 g total fat, 5 g saturated fat, 87 mg cholesterol, 22 g carbohydrates, 0.4 g fibre.