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Marbled Chocolate Torte

Cuts into 10 slices

Ready in 1hr 45mins (plus cooling time)

Calories per portion: 440

Total cost: approx £4.25

Ingredients for the cake: 

• • 225g/8oz Softened butter/margarine
    225g/8oz caster sugar
    4 medium eggs, beaten
    225g/8oz self-raising flour
    25g/1oz ground almonds
    50g/2oz good-quality plain chocolate, melted

Ingredients for the icing: 

• • 175g/6oz icing sugar
    1 and half tbsp cocoa powder
    15g/half oz butter
    redcurrants to decorate, optional

Method: 

• • 1. Preheat the oven to 180ºc/350ºF/Gas Mark 4, 10 mins before baking. Lightly oil and base-line a deep-sided 20.5/8in cake tin. Beat the softened btter or margarine with the caster sugar until creamy, then gradually beat in the egg, including a little flour after each addition. When all the egg has been added, stir in the remaining flour and the ground almonds.
    2. Stir the melted chocolate until smooth, then pour into the cake mixture. Stir a large spoon through the mixture just once, then pour into the cake tin.
    3. Bake in the preheated oven for 1 hour or until cooked and a skewer inserted into the centre comes out clean. Remove from the oven. Allow to cool before removing from the tin and discarding the lining paper.
    4. Sift the icing sugar and cocoa powder into a mixing bowl and make a well in the centre. Place the butter in the well with a tbsp of boiling water. Beat, adding a little more water as necessary, to form a smooth, spreadable icing. Use to ice the cake and leave to set. Decorate with redcurrants, if liked, before serving.