Recreate this dessert from the Commoner restaurant in Melbourne.


  • 10Eggs – separated

  • 1 Cup sugar

  • 700g Dark Chocolate – 60% Cocoa Solids

  • 360g butter

  • Pinch of salt

  • Bloody Plums

  • 4 Plums – halved & stone removed

  • 1 cup Red wine

  • ½ cup Caster Sugar

  • 1 stick Cinnamon

  • 2 Star Anise.


  • 1.

    Preheat oven to 160 degrees C.

  • 2.

    Melt butter and chocolate in a bowl over a pot of boiling water.

  • 3.

    Whisk yolks with half of the sugar until light and fluffy.

  • 4.

    Mix into the chocolate butter mix.

  • 5.

    Whip egg whites with the salt and remaining sugar until soft peaks. Be careful not to over whip.

  • 6.

    Fold whites into chocolate mix carefully.

  • 7.

    Pour into a 12cm cake tin lined with parchment paper reserving 1 cup of cake mix for icing.

  • 8.

    Bake for 20 – 25 minutes, you want the centre of the cake to still have quite a wobble.

  • 9.

    Cool then remove from cake tin and pour remaining mix on top.

  • Bloody Plums:

  • 1.

    Bring wine, sugar and spice to a boil & simmer for 5 minutes.

  • 2.

    Pour over the plums in a oven proof dish. Cover with foil and bake in a medium oven for 15 minutes or until tender. Cool.

  • 3.

    Garnish a slice of torte with some plums and juice and some dried rose petals.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 273kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 8g
  • Carbohydrate 34g
  • Sugar 18g
  • Sodium 45mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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