1. Preheat the oven to 350ºF (180ºC). Grease a 25 cm (10 in.) springform cake pan and line it with greased parchment paper.
2. Break up the chocolate and place it in a heatproof bowl with the margarine. Set the bowl over a saucepan of almost boiling water, making sure the water does not touch the base of the bowl. Leave to melt, then remove from the heat and stir the mixture until smooth.
3. Meanwhile, place the eggs and sugar in a large bowl and beat with an electric mixer until the mixture has increased considerably in volume and leaves a trail on the surface when the beaters are lifted out. (If using a whisk or egg beater, set the bowl over a saucepan of almost boiling water, making sure the water is not touching the base of the bowl.)
4. Add the chocolate mixture and fold in with a large metal spoon. Gradually sift the flour over the top of the mixture, folding it in until it is just combined.
5. Turn the mixture into the prepared cake pan, gently spreading it to the edges to level the surface. Bake for 15–20 minutes or until the top of the cake feels just firm to the touch. Leave to cool in the pan.
6. Remove the torte from the pan and peel away the parchment paper. Cut into thin wedges for serving, decorating each with a Cape gooseberry or strawberry, if desired. Dust with the sifted icing sugar and cocoa powder. The chocolate torte can be kept in the refrigerator for 2–3 days.

Rich chocolate torte variations: You could use ground almonds instead of flour. • If you’re making the torte for a special occasion, drizzle 4 tablespoons brandy or an orange liqueur such as Cointreau over the top of the cake after baking, then leave to cool.

preparation time 20 mins
cooking time 25 mins
serves 10

PER SERVING

225 calories
4 g protein
14 g total fat
5 g saturated fat
87 mg cholesterol
22 g total carbohydrate
18 g sugars
0.4 g fibre
68 mg sodium

Scientists at the University of California have discovered that chocolate, particularly dark chocolate, contains significant amounts of phenols. These substances work as an antioxidant, helping to prevent the oxidation of harmful LDL cholesterol, which is the cholesterol responsible for clogging the arteries.