Demuths Cookery School:
break up lots of small chocolate pieces into a bowl with butter and ground cinnamon
Demuths Cookery School:
pour hot sugar syrup over the butter and chocolate
Demuths Cookery School:
whisk the hot syrup, butter and choclate until it is melted together
Demuths Cookery School:
whisk the eggs and sugar until white and thick and trippled in volume
Demuths Cookery School:
make sure the choclate mixture is smooth and glossy
Demuths Cookery School:
pour the egg mixture in with the chocolate
Demuths Cookery School:
start combining the mixtures
Demuths Cookery School:
whisk gently, folding the mixtures together
Demuths Cookery School:
stop whisking when well combined
Demuths Cookery School:
Pour the mixture into a paper lined tin
Demuths Cookery School:
wrapped in foil, on a tray, into the oven, 180C
Demuths Cookery School:
pour boiling water into the tray, bake for 30 minutes
Demuths Cookery School:
Dark Chocolate Torte