How to Make a Chocolate Torte
A chocolate torte is probably the most decadent, rich and smooth dessert you could ever serve at a dinner party; the smallest slice will satisfy any sweet tooth. This continental-style treat is made with plenty of dark chocolate for a dense texture and an ultimately intense taste. Follow the recipe below to see if you can manage more than one slice of this delicious torte – however much you’ll want to!
- 4 Large Eggs
- 200g of Chopped Dark Chocolate (at least 70% cocoa)
- 200g of Golden Caster Sugar
- 200g of Unsalted Butter
- ½ tsp of Salt
- 50g of Ground Almonds
- 50g of Plain Flour
- Cocoa Powder (for dusting)
- 23cm Round Springform Tin or Loose-Bottom Cake Tin
- Large Mixing Bowl
- Greaseproof Paper
- Large Metal Spoon
METHOD: Totally Decadent Chocolate Torte
- Preheat your oven to 180°C (160°C fan or gas mark 4) and line the base and sides of a 23cm springform cake tin with butter and greaseproof paper.
- In a saucepan, melt together the chocolate and butter over a low heat. Once smooth, take it off the heat. In a large mixing bowl, beat together the eggs and sugar for about 5 minutes – until thick and gloopy.
- Pour your melted chocolate mixture into the beaten egg mix, and then fold it all in very carefully using a large metal spoon.
- Next, fold in the flour, salt and ground almonds, and then continue to fold until fully combined. Spoon the mix into the prepared tin and bake in the oven for between 35 and 40 minutes, until evenly set with cracks over the top.
- Take your torte out of the oven and leave it to cool down, until it’s just warm.
- Release from the tin, dust cocoa powder over the top, cut it into wedges, and serve! If you like, you could even serve your torte with single cream to cut through its richness.