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Dark & squidgy chocolate torte

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

  • Prep: 15 mins
    Cook: 30 mins
  • Cuts into 10 slices
  • Easy
  • Cuts into 10 slices
  • Easy
  • Calories 426
  • Carbohydrates 35
  • Saturated Fat 16
  • Sugar 27
  • Protein 6
  • Fat 30
  • Fibre 2
  • Salt 0.22

Nutrition per serving

  • Calories 426
  • Carbohydrates 35
  • Saturated Fat 16
  • Sugar 27
  • Protein 6
  • Fat 30
  • Fibre 2
  • Salt 0.22

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

Tip

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.

Method

  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.

  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.

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