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Dark chocolate torte

Dark & squidgy chocolate torte

Dark chocolate torte

Name: Dark chocolate torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g unsalted butter; 200g bar dark chocolate 70% cocoa, chopped; 4 large eggs; 200g golden caster sugar; 50g plain flour; 50g ground almonds; cocoa powder for dusting

Jane Hornby

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Cuts into 10 slices

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.8 out of 5.84 ratingsRate

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This dark chocolate dessert is decadent and squidgy but not so rich it defeats you. It makes an impressive dinner party dessert and freezes brilliantly too

Freezable

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Mascarpone & marmalade ice cream

A star rating of 4.8 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

200g unsalted butter
200g bar dark chocolate

70% cocoa, chopped
4 large eggs
200g golden caster sugar
50g plain flour
50g ground almonds
cocoa powder

for dusting

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Nutrition: per serving

kcal426
fat30g
saturates16g
carbs35g
sugars27g
fibre2g
protein6g
salt0.22g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm springform or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together until smooth. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
step 2

Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 mins until evenly set with a slight crust all over the top. Leave the cake to cool until warm, then release from the tin. Dust with cocoa, then cut into wedges.

RECIPE TIPS

SERVING SUGGESTIONS

Try with Mascarpone & marmalade ice cream (see 'Goes well with'), Sherry-soaked raisins, raspberries and fresh cream, or poached pears and chocolate sauce.

Recipe from Good Food magazine, February 2010

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A star rating of 4.8 out of 5.84 ratings

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