Dark & squidgy chocolate torte
This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too
Difficulty and servings
Cuts into 10 slices
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- 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.
- 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.
Serving suggestions
Try with Mascarpone & marmalade ice cream (see 'Goes well with'), Sherry-soaked raisins, raspberries and fresh cream, or poached pears and chocolate sauce.
426 kcalories, protein 6.0g, carbohydrate 35.0g, fat 30.0 g, saturated fat 16.0g, fibre 2.0g, sugar 27.0g, salt 0.22 g
Recipe from Good Food magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/251621/
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Ingredients
- 200g unsalted butter
- 200g bar dark chocolate , 70% cocoa, chopped
- 4 large eggs
- 200g golden caster sugar
- 50g plain flour
- 50g ground almonds
- cocoa powder , for dusting
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Mascarpone & marmalade ice cream
This grown-up ice cream is total heaven with anything chocolaty
5
ratings
Difficulty and servings
Cuts into 10 slices
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 200g unsalted butter
- 200g bar dark chocolate , 70% cocoa, chopped
- 4 large eggs
- 200g golden caster sugar
- 50g plain flour
- 50g ground almonds
- cocoa powder , for dusting
426 kcalories, protein 6.0g, carbohydrate 35.0g, fat 30.0 g, saturated fat 16.0g, fibre 2.0g, sugar 27.0g, salt 0.22 g
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16 February 2013
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17 February 2013
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