Chocolate Torte can be very rich and heavy, but it can also be incredibly flexible.
This recipe gives the basis of a good (and heavy) torte, which can easily be modified - whether by adding rum/whisky to the mix, or by putting a layer of fruit (black cherry or raspberries are both winners) in the middle
Serve with double cream or ice-cream
Cooking Time
Prep: 30 mins
Cooking: 80 mins
Total: 110 mins
Categories
Dessert
Ingredients
- 275g unsalted butter
- Cocoa (used for dusting)
- 490g dark chocolate
- 140g caster sugar
- 100g light muscovado sugar
- 5 eggs
- 75g ground almonds
- 150ml double cream
- pinch of Salt
- 5 tbsp alcohol (optional)
- Fruit filling (optional)
Method
- Set the oven preheating to 170c
- Grease the inside of a 20-25cm springform cake tin
- Lightly dust the inside of the tin with cocoa
- Seperate the eggs so that you've a bowl/cup of whites and another of yokes
- Put a large pan (you're going to float a bowl in it) of water on the hob
- Take 350g of the chocolate and break it into chunks, putting into a medium sized heatproof bowl
- Take 250g of the butter and chop it into chunks, adding it to the bowl with the chocolate
- If you're adding an alcohol base (rum etc) then add 3 Tbsps of it now
- When the water is nearly simmering, float the bowl in the pan
- Stir periodically until the mix is melted and smooth
- Carefully remove from the heat and set to one side
- Put the sugar into a large mixing bowl
- Pour in the egg yokes
- Use a hand whisk to whisk until the mixture is smooth (it'll be thick)
- Pour the melted chocolate mixture in and use a spoon to stir until smooth
- Put a pinch of salt and the egg whites in another mixing bowl
- Whisk/beat the eggs until they're just becoming peaky
- Sieve the almonds into the chocolate mixture and fold in
- Add 1/3 of the egg whites and stir in well
- Fold in the remaining egg whites
- Spoon half the mixture into the cake tin
- If you're adding a middle layer (cherry, raspberry etc) then use a knife to level the chocolate layer and then spread gobs of the filling over
- Add the remainder of the chocolate mix to the top
- Use a knife to spread the top of the cake level
- Put into the oven, just below the middle shelf
- Bake for 1hr - a knife inserted in the middle should withdraw crumbs rather than goop
- Set the cake, still in tin, aside to cool (the top may sink/crack, this is expected)
- After letting the cake cool for ~1hr, it's time to make the ganache. Set the pan of water simmering again
- Break the remainder of the chocolate up and put into the melting bowl
- Add the cream and butter
- Add 2 tbsp of your chosen alcohol (if you're adding)
- Float the melting bowl in the pan of water
- Stir periodically and remove from the heat once velvety and smooth
- Set aside to cool a little
- Carefully run a sharp knife around the edge of the cake tin
- Remove the cake from the tin and transfer to a plate
- Spread the ganache over the top
- Leave to cool/set (at least 1hr) before serving
Keywords
torte, cake, dessert, chocolate, dark chocolate,
