Recipe

Preheat the oven to 180C. Line the base and sides of a 18cm springform cake tin with baking paper - lightly butter the sides to help the paper stick.

In a heat proof bowl, gently melt the dark chocolate, butter, coffee and vanilla together over a pan of simmering water. In a separate bowl, beat the egg yolks, half the sugar and the nutmeg until pale, very thick and creamy. Add the melted chocolate and mix well.

In a separate bowl again, whisk the egg whites and remaining sugar until stiff peaks form. Now carefully fold the egg whites into the chocolate mixture with a large metal spoon - making sure you ‘lift and cut through’ the mixture very gently.

Once combined spoon the chocolate mix into the prepared tin and bake for 20-25 minutes – or until the middle is almost set when you nudge it. Set aside to cool to cool completely, before cutting. You can also place it into the fridge until you are ready to serve. The finished torte should have a baked-mousse-like consistency.

For the chocolate sauce, bring the cream to gentle boil before adding the milk chocolate and whisk until thick and glossy. Pour your preferred amount atop a slice of chocolate torte, sprinkle with fresh berries and serve immediately.