This dark chocolate torte recipe is rich in flavour with a moist sponge and a melt in the mouth chocolate glaze. It takes 1hr to cook in a medium heat oven so the sponge rises gradually and evenly. This torte works out at about 303 calories and 22g of fat per serving. It doesn’t break the bank to make this cake but it does take time and patience. It serves up to 16 people so is ideal for special occasions such as birthdays. Serve with a scoop of ice cream for dessert or leave for the day after and warm up with some custard.
- 250g dark chocolate
- 175g butter, softened
- 125g caster sugar
- 200g packet ground almonds
- 4 large eggs, separated
- 4-5tbsp apricot glaze or sieved apricot jam
- 23cm spring-clip tin, buttered
Set the oven to 180°C/350°F/Gas Mark 4.
Melt 175g chocolate. Cream 125g butter with the sugar until light and fluffy, then stir in the almonds, egg yolks and melted chocolate, and beat well.
Whisk the egg whites until stiff and fold into the chocolate mixture. Pour into the tin and bake for 50 mins to 1 hour, until just firm to the touch, then remove from the oven.
Leave the torte for about 5 mins, then turn it out onto a wire rack to cool.
Warm the apricot glaze or jam and spread it over the top of the cake.
Melt the remaining chocolate and butter together and spread over the top of the cake, leaving it to run down over the sides.
This tastes great the day after it’s made, but let it warm up rather than serving straight from the fridge.