I’m usually not that dedicated with making things I’ve seen on TV. I might jot down the recipe in a moment of good intention but then there the recipe stays…in my notebook. This chocolate torte is one of the exceptions. I saw it on Donna Hay’s cookery programme, didn’t even do a trial run first before offering to make it for a friend’s dinner party and fell in love with it from the first mouthful…as did everyone else!
What I love is that you can serve it ‘neat’ or have fun ‘dressing it up’ for a special occasion like I did for Valentine’s Day:
or serve it up after Easter lunch like this:
It also goes down a treat for girls’ night at a friends’ house after the wine and nibbles!
This Is What You Need:
375g quality chocolate, 40 – 60% cocoa solids (I use 55%)*
125g butter, roughly cubed
5 large eggs
1 cup/120g almond meal (shop bought or just finely grind the almonds yourself)
1 cup/175g soft brown sugar (light or dark)
1/4 cup plain (all purpose) flour, sifted
cocoa powder for dusting
mixture of berries and/or ice cream to really bring out the flavour but not essential.
*I use one that is 55% cocoa solids which produces a great result. Don’t be fooled into thinking the darker the better. The first time I made this, I used 70%+ cocoa solids and much as everyone helped themselves to seconds, in my opinion it was just too ‘strong‘.
This Is What You Do:
Melt the chocolate and butter in a heatproof bowl placed over a pan of simmering water. Stir briefly to ensure a smooth consistency and well combined mixture. Remove from heat and add all the dry ingredients and give a bit of a stir. Finally add the eggs and whizz up for a minute with an electric hand mixer although a wooden ladle and a bit of muscle are fine too!
Grease and line a 22cm springform cake tin (or a novelty shape tin if making for a special occasion) with double-folded baking paper and pour in the mixture. Cover the tin by simply placing a double-folded layer of foil on top (but don’t wrap the tin) and bake as above.
Try not to bake it ‘fully’ like a sponge cake (where you wait for the edge of the cake to shrink away from the tin and you press the top of the sponge to see if it ‘bounces’ back). Due to small amount of flour, this is more of a dense moist fudgy dessert so don’t be alarmed by its slightly fluidy texture on top when you pull it out. Refrigerate to set but if you’re in a rush to serve, it’s not an absolute essential.
Prep: 15 mins, Cook: 40 mins Temp: 170’C
You Can Serve It With:
Mixture of berries (frozen are a good option)
Vanilla ice cream
Fresh cream whipped
I can’t claim credit for this recipe. That goes to Donna Hay who has this fab book:
This recipe can also be found on the brilliant #foodpornthursday by Domesticated Momster, Modern Dad Pages & Cuddle Fairy