Torta de Chocolate

Method

Preheat the oven to 180°C and grease a 23cm round cake tin. Chop the chocolate and melt it with the butter in a heatproof bowl over simmering water, then set aside to cool slightly. In a separate bowl, whisk together the caster sugar and eggs until pale and fluffy. Fold the melted chocolate mixture into the eggs, then sift and fold in the flour, cocoa powder, baking powder and salt with the vanilla extract and milk until just combined. Pour the batter into the prepared tin and bake for 35-40 minutes until a skewer inserted in the centre comes out with just a few moist crumbs. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Once cooled, dust generously with icing sugar mixed with cocoa powder for an authentic Brazilian finish.