Ingredients
For the torte:
75g/3oz milk chocolate, chopped
100g/4oz caster sugar
150ml/¼ pint double cream
3 tbsp full fat milk
1 medium egg, white
For the sauce:
25g/1oz milk chocolate, chopped
75g/3oz caster sugar
150ml/¼ pint water
icing sugar, for dusting

Method
1. Preheat the oven to 220C/425F/Gas7.
2. In a medium bowl, over a pan of simmering water, melt the chocolate.
3. In a small saucepan, gently bring the cream and milk to a simmer.
4. Stir in the sugar.
5. In a large, clean, grease-free bowl, whisk the egg white to stiff peaks.
6. Fold the cream mixture, then the melted chocolate into the egg white.
7. Pour the torte mixture into 2 x 7.5cm/3in fluted, loose-bottomed tart tins.
8. Bake for 8-10 minutes, or until cooked through.
9. Remove the tortes from the oven and allow to cool a little.
10. To make the sauce: gently heat the sugar and water until all the sugar has melted, in a medium pan.
11. Bring to the boil, then simmer until a syrup is formed. Remove from the heat.
12. Carefully remove the tins from the tortes.
13. Serve the tortes drizzled with the syrup and a dusting of icing sugar.