Chocolate Torte

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

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

1. Set the oven preheating to 170c
2. Grease the inside of a 20-25cm springform cake tin
3. Lightly dust the inside of the tin with cocoa
4. Seperate the eggs so that you've a bowl/cup of whites and another of yokes
5. Put a large pan (you're going to float a bowl in it) of water on the hob
6. Take 350g of the chocolate and break it into chunks, putting into a medium sized heatproof bowl
7. Take 250g of the butter and chop it into chunks, adding it to the bowl with the chocolate
8. If you're adding an alcohol base (rum etc) then add 3 Tbsps of it now
9. When the water is nearly simmering, float the bowl in the pan
10. Stir periodically until the mix is melted and smooth
11. Carefully remove from the heat and set to one side
12. Put the sugar into a large mixing bowl
13. Pour in the egg yokes
14. Use a hand whisk to whisk until the mixture is smooth (it'll be thick)
15. Pour the melted chocolate mixture in and use a spoon to stir until smooth
16. Put a pinch of salt and the egg whites in another mixing bowl
17. Whisk/beat the eggs until they're just becoming peaky
18. Sieve the almonds into the chocolate mixture and fold in
19. Add 1/3 of the egg whites and stir in well
20. Fold in the remaining egg whites
21. Spoon half the mixture into the cake tin
22. 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
23. Add the remainder of the chocolate mix to the top
24. Use a knife to spread the top of the cake level
25. Put into the oven, just below the middle shelf
26. Bake for 1hr - a knife inserted in the middle should withdraw crumbs rather than goop
27. Set the cake, still in tin, aside to cool (the top may sink/crack, this is expected)
28. After letting the cake cool for ~1hr, it's time to make the ganache. Set the pan of water simmering again
29. Break the remainder of the chocolate up and put into the melting bowl
30. Add the cream and butter
31. Add 2 tbsp of your chosen alcohol (if you're adding)
32. Float the melting bowl in the pan of water
33. Stir periodically and remove from the heat once velvety and smooth
34. Set aside to cool a little
35. Carefully run a sharp knife around the edge of the cake tin
36. Remove the cake from the tin and transfer to a plate
37. Spread the ganache over the top
38. Leave to cool/set (at least 1hr) before serving