Ingredients
| 7-10 apricots | |
| 1 lemon, juice and zest | |
| 50ml water | |
| 150g white sugar, plus 3 tablespoons extra | |
| 350g good-quality dark chocolate, roughly chopped | |
| 250g butter, cubed | |
| 4-6 tablespoons coffee grounds | |
| 5 eggs | |
| ½ teaspoon cayenne pepper | |
| ½ teaspoon salt |
Instructions
| 1. | Preheat the oven to 170°C. |
| 2. | Cut a small cross in the bottom of each apricot. |
| 3. | Place in a baking dish and sprinkle over the lemon juice and zest, water and 3 tablespoons of sugar. |
| 4. | Bake for 35 minutes, or until soft and slightly coloured. |
| 5. | Put the chocolate and butter in a heatproof bowl over a pot of simmering water (don’t let the bowl touch the water). |
| 6. | Stir until melted and combined. |
| 7. | Remove from heat and stir in the remaining sugar and the coffee grounds. |
| 8. | Set aside to cool for for 10-15 minutes. |
| 9. | Using a wooden spoon, mix in the eggs one at a time, ensuring each egg is well incorporated. |
| 10. | Stir in the cayenne pepper and salt. |
| 11. | Pour into a 20- 25cm lined cake tin or pie dish and bake at 170°C for 25-30 minutes or until the torte is cooked through but still remains fudgy. |
| 12. | Leave to cool in the tin for 10 minutes before gently transferring to a wire rack to cool. |
| 13. | Serve the torte with the apricots and their syrup as well as an extra sprinkle of cayenne pepper and coffee grounds (optional). |
Recipes, food styling & photography Will Bowman & Jane Lyons
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