I made a chocolate torte
And I didn’t eat a single piece.
Not that I wasn’t allowed to, and not that it was horrible. Just that I knew (despite the can of boysenberries in there) that it wasn’t that good for me, and as super dooper tasty as it was….it wasn’t worth the extra time at the gym.
I think I’m growing up.
Unfortunately the one downside of this torte is that I actually overcooked it a bit, so instead of a torte, it’s more of a cake. A moist cake at that, but still a cake. I think I used a smaller cake tin than normal, so it was a lot higher than usual and I got a bit scared of the wobbles. I often get scared of wobbles.
No biggie. Cake is good too.
And of all the places to get a recipe, this one is from the Tupperware cookbook! Not entirely random I suppose, since they make kitchen stuff, but still. And you know it’s tried and trusted when the pages of the cookbook are stuck together with flour, water and what not from the cooking.
In my early 20’s I went through a phase of going to Tupperware parties. I only stopped going because I moved cities and my Auckland friends don’t do them. Le shame.
It’s not the recipe as it appears in the cookbook (yep, I own the Tupperware cookbook. That’s how cool I am). It was a variation that we made at a friends, and it is DELICIOUS. And although I’m weird and full of food guilt, it does have a tin of fruit in it, so it’s healthy.
Don’t be stupid like me and resist torte cake. It’s especially good warm out of the oven with a scoop of french vanilla ice cream all melty on the side.
Chocolate torte cake
1.5 c self raising flour
1 t baking soda
1/2 c cocoa
1 c caster sugar
1 c light sour cream or greek yoghurt
1 tin boysenberries
1/2 c dark chocolate chips
Extra cocoa or icing sugar, to dust
Preheat oven to 180 degrees celcius. Place a circle of baking paper in the base of a round cake tin.
Melt butter. Set aside to cool.
Measure flour, baking soda and cocoa. Sift and stir in the sugar.
Whisk the eggs and sour cream (or yoghurt) into the butter until smooth. Combine the butter and flour mixtures, beating well into smooth. Stir in boysenberries and chocolate.
Spread mixture into the tin and make for 30 minutes or until just firm. Stand for 10 minutes before taking out of tin.
Dust with cocoa or icing sugar when completely cool. Or don’t and eat straight away. Preferably with ice cream.