Dark & squidgy chocolate torte

Dark & squidgy chocolate torte

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(42 ratings)

Prep: 15 mins Cook: 30 mins


Cuts into 10 slices
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

Nutrition and extra info

  • Freezable


  • kcal426
  • fat30g
  • saturates16g
  • carbs35g
  • sugars27g
  • fibre2g
  • protein6g
  • salt0.22g
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  • 200g unsalted butter
  • 200g bar dark chocolate, 70% cocoa, chopped
  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g golden caster sugar
  • 50g plain flour
  • 50g ground almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • cocoa powder, for dusting


  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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Comments (47)

anook_puke's picture

This is possibly the best chocolate cake/torte I've ever made, and I used this recipe time and time again.

-I find that if you put it all into one pan, it can become a little flat and dense as some have noted, so i divide it into two slightly smaller cake tins and bake simultaneously. Then I spread anything from whipped cream, cream cheese frosting, or plain and simple Nutella in the middle to sandwich them together. Perfect as the cake is very rich and definitely needs something to offset the rich, chocolaty texture (ice cream goes well too)
-Another very important tip to stop it from being too dense is to really take your time folding the mixture. This bit can take me around 15 minutes!! Patience and a light-hand is key

The results... once I made it for a fussy foodie and they were SPEECHLESS!!!

Ralid's picture

Thanks for this recipe.
Mine also flopped & turned out looking a bit like a cow pat. No cracks and not completely flat - it still had a bit of fluff to it, but it definitely collapsed. It tastes spectacular, but I wonder what I did wrong to flop it?

I fluffed the egg and sugar for a few minutes until it was custardy (fine bubbles) - as described in the recipe. I was very careful with folding in the chocolate/butter and flours. ?
I really want to get this right, and am planning to try it again in a couple of weeks.
Any suggestions from other bakers out there?

skidiva's picture

Best ever chocolate cake, have made it many times for various groups of family, friends and colleagues -- everybody loved it. Very simple to make, delicious and decadent (oh so worth the calories and I'm not a big chocolate fan!). Would highly recommend.

frybitz's picture

I have made this torte several times for dinner parties - it is so simple to make and truly delicious. It is always incredibly moist, without being sickly, and it gets such positive compliments from guests. A superb recipe!

pippadog87's picture

great cake, easy to make, tastes lovely, i made it for a dinner party and it went down really well with my guests. also i made it two days in advance and it was perfect

sweetcrazie's picture

Did you store in fridge?or just a tin?

Gemwig's picture

Brilliant. So easy and so tasty. Served it warm with ice cream and berries. I recommend cooking for the shorter length of time so nice and moist. Have already made twice in that last 2 weeks!

teazletheweazle's picture

This is the best Chocolate Torte I have ever made! It is so easy to do and tastes divine! I made mine using all ground almonds instead of flour. It is so moist and freezes easily, plus it is easy to cut from frozen. I have also cut a slice from frozen, defrosted it in the microwave oven and it still tastes as good. I have recommended this recipe to friends and family. It is certainly a recipe for special occasions, family coming round and just to have as a naughty treat! Thank you so much :0)

loauty's picture

made this for a boxing day buffet, lovely with the marmalade ice cream

Frannymac's picture

Can you make this dessert and put to one side and heat up later? How long in the microwave or oven?

gemmalem's picture

Issy - I've made this countless times and find that it's best to do it in the oven, the microwave doesn't quite do it justice!

I've just agreed to make a birthday cake for a surprise party on Saturday for 25 people - eek! I'm hoping to make two of these, then layer them up to make a 'supercake; but I would prefer a square cake. Has anyone converted it from a circular tin to a square one and if so is it really as easy as that? The dimensions are about the same so I'm really hoping so, if anyone could give me any help that would be great, thanks!

isabeldave's picture

Amazing pudding. Easy and delicious. People were convinced I'd bought it!
Making it again today for a party tomorrow but want to serve it warm. For people who've done this, how did you warm it up? Back in the oven or should I use microwave?

connorlavy's picture

Amazing. Did this today and not for the last time!

pwolohan's picture

I cannot convey how good this is. Squidgy, chocolatey, delicious. I baked it on a Sun for dessert on a Mon to be served with fresh cream. (I would say it us lovely baked fresh then served with icecream). It was wolfed down. Second helpings on Tue & one slice left over which tasted just as good on the Wed. One of the only desserts I know which keeps as well as it does. Absolute winner. You will love it

pratyusha1999's picture

This is one of the best chocolate 'cake' (this was not exactly a torte) I have ever tasted! I baked it for a little less time and it turned out to be a chocolate fudge sort of thing in the middle and a chocolate cake on top. It is a perfect Birthday cake if decorated well.

burzulicious's picture

Solid recipe for a lovely cake. I made mine completely gluten free and used a bit more almonds (ground very finely) and corn flour.

valdawnc00per's picture

I followed this recipe exactly. I havent tasted it yet as its for lunch tomorrow but it looks pretty awful. Cracked top and really thin. It did rise in the oven but sank to a 'cowpat' some minutes afterwards. Should this happen. I need your help as it was quite an expensive dessert and if it is nice to taste I would like to make it again but I want it to look good too!

trinaz's picture

Lovely !
It is sooo moist and I didn't have enough dark chocolate so I used half dark and half milk. It was still amazing! I decorated with cream and raspberries on the side of the plate.

sarah2753's picture

Making it for my second wedding anniversary dessert for me and my husband, didn't realise that the 72% chocolate bar (Morrisons posh label) I bought was only 150g instead of 200g, oh well, we'll see how it turns out! In the oven right now and smells delish - worth trying it out just for the aroma!

justaguy's picture

Wonderful! Second time I tried it, with great success.


Questions (4)

Buttonbeany's picture

This might sound really silly but I'd like to make this ahead of Christmas and freeze...do I freeze it once it's baked? And then re-heat in the oven (how long?) or just defrost? Thanks in advance!!

Loula73's picture

What cooking time should I go by? Is it 35 mins?

musical's picture

My son has a nut allergy, can this cake be made without almonds and if so do I need to up the flour quantity; last question, how does the omission of almonds affect the taste of the cake........ Come on, someone must be able to help with this :)

goodfoodteam's picture
Hi there thanks for your question. If you would like to leave out the nuts then replace them with 50g more plain flour, but since this has not been tested please be advised it is just a guide. The nuts add a texture and denseness to the cake that you may not get without them. You might like to try using 50g fresh white breadcrumbs instead of flour as this may achieve the same texture as the nuts.

Tips (2)

AlexBarker's picture

This is a great recipe but I made a slight alteration which might help a few people in the comments that say it's a little "too thin". It's traditionally a thin cake anyway but I know the British like the volume!
With your eggs, use 5 and separate four of them. When you combine the eggs and sugar do so with four of the yolks and one whole egg. Carry on using the method but whisk the egg whites until they form stiff peaks then fold into the mix after you've added the almonds and flour.
It'll add a lightness to the cake you won't get otherwise and mean that you'll see some rising from it too.
I also like to drop a few frozen raspeberries into the mix before it goes into the oven for that occassional citrus hit.
Any way you do it this is a great cake!

ellielevy's picture

Also delicious with fresh raspberries pushed in before baking!