There's chard in this decadent Dark Chocolate Chard Torte! The leafy green adds extra goodness in this rich and deeply chocolatey cake. A great vegetable dessert.
2cups(100g) chard(cups firmly packed chard), leaves and small stalks
7.5oz(200g) dark chocolate
¾cup(175g) butter
4eggs
1cup(200g) sugar
⅓cup(50g) all-purpose flour (plain flour)
1cup(85g) ground almonds / almond meal
1teaspooninstant coffee powder
½teaspoonsalt
For the topping:
4oz(100g) dark chocolate
½cup(100ml) heavy cream (double cream)
Instructions
Preheat oven to 350F / 180C. Grease a 23cm/9” springform pan and line the bottom with parchment paper.
Simmer the chard for a few minutes until tender, then drain, squeeze out excess water and puree. Set aside.
Break the chocolate into small pieces and melt it with the butter bowl over a pan of boiling water. Remove from the heat and allow to cool.
In a large bowl, use an electric whisk to beat the eggs and sugar until thick – about five minutes.
Stir the chard into the chocolate mixture. Pour the chocolate into the whisked egg and sugar and gently fold it in with a large metal spoon.
Stir the flour, ground almonds, coffee and salt together, then pour it into the chocolate egg mixture and use the large metal spoon to gently fold it in.
Pour the batter into the prepared tin and cook for 40 minutes or until set.
Allow to cool in the tin before releasing and cover with the chocolate topping. .
For the topping:
Melt the chocolate and cream over a low heat. Remove from the heat and whisk until thick and glossy. Allow to cool and spread over the torte. Top with blackberries.