For a dinner party dessert recipe that’s sure to impress, why not try this delicious chocolate Florentine torte this week? The recipe can even be adapted if you’ve got any guests coming who aren’t able to eat gluten too.
Using dark chocolate and chocolate Florentines to decorate this impressive torte, it’s a real showstopper when it comes to dessert recipes – and would look lovely as a centrepiece to any buffets or get togethers you’ve got coming up.
This recipe makes a creamy and chocolaty torte that’s large enough to serve 10 people, so it’s perfect if you’ve got a crowd to feed.
HOW TO MAKE CHOCOLATE FLORENTINE TORTE
- 200g unsalted butter, cut into cubes
- 300g dark chocolate, roughly chopped
- 6 large free-range eggs
- 150g caster sugar
- 100g ground almonds
- 75g gluten free plain flour, sifted
- chocolate Florentines, to decorate
- icing sugar, to dust
You will need:
- 23cm cake tin, greased, with the bases and sides lined with baking parchment
- Heat the oven to 170C, 150C fan, gas 3. In a heavy-based saucepan, melt the butter and chocolate over a low heat, mix to combine and set aside to cool.
- Using an electric mixer, whisk the eggs with the sugar until thick and creamy. Gently fold in the cooled chocolate mixture with a hand whisk. When almost combined, carefully fold in the ground almonds and flour.
- Spoon into the prepared tin and bake for 20-25 minutes. Remove from the oven and cover with a clean tea towel, allow to cool. Decorate with a ribbon and halved and quartered chocolate Florentines, dusted with icing sugar.
Queen saved Princess Diana’s friend from prison sentence by sharing this simple memory
The Queen ended the criminal trial of Princess Diana's friend after she stepped forward with some crucial evidence
By Emma Dooney •
Why we'll be copying Chrissy Teigen's spring nail art when salons open
Chrissy Teigen's nail art makes for a stunning spring look.
By Fiona Embleton •
Scientists develop a vaccine for UTIs
A vaccine for urinary tract infections could be on its way, according to researchers at Duke University
By Emma Dooney •