Chocolate almond torte recipe
Preparation time: 25 minutes plus chilling
Cooking time: 35 minutes
Serves 16
Freeze ahead
250g (9oz) butter
250g (9oz) dark chocolate, chopped
4 free-range eggs
150g (5oz) caster sugar
85g (31/2oz) self-raising flour
75g (3oz) ground almonds
For the filling:
200ml (7fl oz) double cream
85g (31/2oz) dark chocolate, chopped
1tbsp brandy
60g (21/2oz) almonds, roughly chopped
For the glaze:
185g (61/2oz) dark chocolate, chopped
125g (41/2oz) butter
1tbsp golden syrup
You will need:
2 x 20cm (8in) square cake tins, greased, lined and floured
1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. For the filling, heat the cream and pour over the chocolate in a bowl. Add the brandy and stir. Chill for 2 hours.
2 Melt the butter and chocolate over simmering water. Cool. Beat the eggs and caster sugar until pale and thick. Add the chocolate mixture, then fold in the flour and almonds. Divide between the cake tins and bake for 30 to 35 minutes or until cooked through. Cool in the tins for 5 minutes then turn out on to a wire rack to cool completely.
3 Beat the filling until smooth and thick. Spread one layer of the cake with the filling and sprinkle over the chopped almonds. Top with the other cake and leave in the fridge until you are ready to glaze.
4 To make the glaze, melt the chocolate, butter and syrup with 1tbsp water until smooth. Cool then pour over the cake and spread with a hot palette knife. Chill until set and decorate. We found these gorgeous chocolate roses at Squires Kitchen, squires-group.co.uk
Per serving: 533 calories, 41g fat (23g saturated fat), 32g carbohydrate
Get ahead: You can make and freeze the sponges up to a month in advance. Decorate the cake the day before serving – it will keep well in the fridge for 2 days after, but return to room temperature before serving.
