Chocolate, red wine and rosemary torte
- 115g soft unsalted butter, plus extra to grease
- 1 tsp finely chopped rosemary
- 225g caster sugar
- 2 large eggs, beaten
- 200g plain flour
- 50g cocoa powder
- ½ tsp fine sea salt
- ½ tsp bicarbonate of soda
- 200ml soured cream
- 125ml dry red wine, such as Merlot
- ½ tbsp icing sugar, to serve
- 300ml crème fraîche
- Rosemary sprigs
Step by step
The torte keeps for up to 4 days in an airtight container.
Heat the oven to 190°C, fan 170°C, gas 5, and base-line a 23cm springform cake tin with baking paper. Grease the sides with butter.
Mix the chopped rosemary into the sugar with your fingertips, rubbing to release the oils.
Cream together the butter and sugar until fluffy, then scrape down the sides of the mixer and, with it running, gradually trickle in the egg until well mixed, scraping the sides down as needed.
Sift the flour, cocoa powder, fine sea salt and bicarbonate of soda together into a bowl, then gently fold half into the mixture, followed by the soured cream, and finally the remaining dry ingredients.
Slowly mix in the wine, a little at a time, then pour into the tin and smooth the top. Bake for about 30-35 minutes until set in the middle and still a little wobbly.
Leave to cool in the tin, then gently turn out, dust with icing sugar and top with the sprigs of rosemary. Serve with crème fraîche.