Bitter chocolate and salted caramel torte

This is a decadent soufflé cake that will fall and sink slowly as it cools. The middle is dense and mousse-like, the edges crisp and the salted caramel ribbon swirling through the chocolate gives it an edge over any other torte. It’s a good idea to make it a few hours in advance, and serve when cool but not chilled.

SERVES 12

PREPARATION TIME: 30 MINUTES

COOKING TIME: ABOUT 40 MINUTES

250g (9oz) dark chocolate (at least 70% cocoa solids), in pieces

160g (5½oz) unsalted butter, cubed

175g (6oz) golden caster (superfine) sugar

1 teaspoon vanilla extract

120g (4¼oz) ground almonds

5 medium egg yolks

6 medium egg whites

For the salted caramel

175g (6oz) golden caster (superfine) sugar

120ml (4floz) thick (double) cream

½ teaspoon sea salt flakes

120g (4¼oz) unsalted butter, cubed

To make the salted caramel, pour the sugar into a heavy-based pan and add 3 tablespoons water. Heat gently, stirring only until the sugar has dissolved. Increase the heat to medium-high and allow the syrup to come to the boil undisturbed. Simmer briskly and watch like a hawk until the caramel turns a rich amber colour. Swirl the pan to prevent ‘hot spots’ but don’t stir or the caramel will crystallise. Remove the pan from the heat and carefully stir in the cream and salt; it’s sure to hiss and splutter. Now stir in the butter until a smooth caramel forms. Set aside to cool.

Preheat the oven to 180°C (350°F/Gas 4) and line a 25cm (10in) springform cake tin with baking paper. Melt the chocolate, butter and sugar together in a heatproof bowl set over simmering water. (You can melt everything in a saucepan over a very low heat if you prefer, but go gently in case it burns.) Remove from the heat and stir until smooth then mix in the vanilla and almonds, followed by the egg yolks, one by one.

Whisk the egg whites in a clean bowl until they hold stiff peaks. Using a metal spoon, fold 1 large tablespoon of the egg whites into the chocolate mixture to loosen it then fold in the rest, retaining as much air as possible. Scrape into the prepared tin and smooth the top. Pour or spoon the caramel over the top in a big circular swirl, moving from the centre out. Use a skewer or sharp knife to mix the caramel a little deeper into the batter but don’t overdo it. Bake for about 30 minutes until puffed up but still wobbly in the centre. Cool completely in the tin before slicing and serving with ice cream or cream.