Recipes - Bistvitny Torte Recipe

Ingredients

Chocolate Triangles

25 g of dark chocolate , melted

25 g of white chocolate, melted

Sponge Cake

175 g of soft margarine

175 g of caster (superfine) sugar

1 tsp of vanilla flavoring (extract)

3 eggs, lightly beaten

225 g of self-raising flour

50 g of dark chocolate

Syrup

125 g of sugar

6 tbsp of water

3 tbsp brandy or sherry

150 ml of double (heavy) cream

Preparations

Grease a 23 cm/9 inch ring tin (pan).
To make the triangles, place a sheet of baking parchment on to a baking tray (cookie sheet).
Place alternate spoonfuls of the dark and white chocolate on to the paper.
Spread together to form a thick marbled layer; leave to set.
Cut into squares, then into triangles.
To make the cake, beat the margarine and sugar until light and fluffy.
Beat in the vanilla flavoring (extract). Gradually add the eggs, beating well after each addition.
Fold in the flour. Divide the mixture in half. Melt the dark chocolate and stir into one half.
Place spoonfuls of each mixture into the prepared tin (pan) and swirl together with a skewer to create a marbled effect.
Bake in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 30 minutes, or until the cake is springy to the touch.
Leave to cool in the tin (pan) for a few minutes, then transfer to a wire rack to cool completely.
To make the syrup, place the sugar in a small pan with the water and heat until the sugar has dissolved.
Boil for 1-2 minutes. Remove from the heat and stir in the brandy or sherry.
Leave the syrup to cool slightly then spoon it slowly over the cake, allowing it to soak into the sponge.
Whip the cream and pipe swirls of it on top of the cake. Decorate with the chocolate triangles.

	Bistvitny Torte Recipe

	Ingredients Chocolate Triangles 25 g of dark chocolate , melted 25 g of white chocolate, melted Sponge Cake 175 g of soft margarine 175 g of caster (superfine) sugar 1 tsp of vanilla flavoring (extract) 3 eggs, lightly beaten 225 g of self-raising flour 50 g of dark chocolate Syrup 125 g of sugar 6 tbsp of water 3 tbsp brandy or sherry 150 ml of double (heavy) cream Preparations Grease a 23 cm/9 inch ring tin (pan). To make the triangles, place a sheet of baking parchment on to a baking tray (cookie sheet). Place alternate spoonfuls of the dark and white chocolate on to the paper. Spread together to form a thick marbled layer; leave to set. Cut into squares, then into triangles. To make the cake, beat the margarine and sugar until light and fluffy. Beat in the vanilla flavoring (extract). Gradually add the eggs, beating well after each addition. Fold in the flour. Divide the mixture in half. Melt the dark chocolate and stir into one half. Place spoonfuls of each mixture into the prepared tin (pan) and swirl together with a skewer to create a marbled effect. Bake in a preheated oven, 190°C/ 375°F/ Gas Mark 5, for 30 minutes, or until the cake is springy to the touch. Leave to cool in the tin (pan) for a few minutes, then transfer to a wire rack to cool completely. To make the syrup, place the sugar in a small pan with the water and heat until the sugar has dissolved. Boil for 1-2 minutes. Remove from the heat and stir in the brandy or sherry. Leave the syrup to cool slightly then spoon it slowly over the cake, allowing it to soak into the sponge. Whip the cream and pipe swirls of it on top of the cake. Decorate with the chocolate triangles.

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