Dark Chocolate and Almond Torte Recipe

(97 ratings)
Sending your rating

serves:

16

Total Time:

01:15
plus chilling

Prep:

00:00

Cooking:

01:15
plus chilling

Nutrition per portion

RDA
Calories 494 kCal 25%
Fat 35g 50%
  -  Saturates 18g 90%

For an alternative Easter cake recipe, why not try this delicious chocolate torte recipe for a different dessert idea this Easter?

This recipe serves up to 16 people and is really tasty when served up with a dollop of crème fraîche, ice cream or frozen yogurt.

HOW TO MAKE DARK CHOCOLATE AND ALMOND TORTE

Ingredients

  • 200g (7oz) butter, softened
  • 400g (14oz) dark chocolate, melted
  • 6 free-range eggs, separated
  • 225g (8oz) caster sugar
  • ½tsp vanilla extract
  • 1tsp almond extract
  • 150g (5oz) ground almonds
  • 150g (5oz) fresh raspberries
  • for the ganache topping
  • 200ml (7fl oz) double cream
  • 200g (7oz) dark chocolate, finely chopped
  • you will need
  • 23cm (9in) springform tin, greased and lined with baking parchment

Method

  • Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cake, melt the butter and chocolate in a bowl set over simmering water. Whisk the egg yolks and sugar with an electric mixer until light and pale, then stir in the vanilla and almond extracts. In a separate bowl and using the electric mixer, beat the egg whites until they become stiff.

  • Add the butter and chocolate mix, and the almonds to the egg yolks and sugar; mix gently. Fold in the egg whites – try to keep as much air in as possible. Pour into the tin and bake for 45 minutes. Once cooled, chill in the fridge for at least an hour.

  • To make the ganache, place the cream in a medium pan and bring to 
the boil. Take off the heat and add the chocolate. Allow the chocolate to melt, then whisk to mix into a thick ganache. Spread over the cake with a palette knife and top with fresh raspberries.

Top Tip

Choose the best dark chocolate - the percentage of cocoa won't denote the quality of the chocolate - this will depend on where and how the beans were sourced, and from which producer. Price is a good indicator - even when baking, you will taste the difference, though not as much as when you're buying chocolate for eating. Lindt or Menier 70%, or Dr Oetker 72% are good cooking chocolates. Chocolate also boosts endorphins, the feel-good hormone, and contains antioxidants.

Explore More

Most Popular