Dark & squidgy chocolate torte

Dark & squidgy chocolate torte

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(45 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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, questions and tips

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23rd Aug, 2013
Can you make this dessert and put to one side and heat up later? How long in the microwave or oven?
12th Jun, 2013
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!
7th Jun, 2013
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?
17th Feb, 2013
Amazing. Did this today and not for the last time!
16th Feb, 2013
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
16th Feb, 2013
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.
13th Jan, 2013
Solid recipe for a lovely cake. I made mine completely gluten free and used a bit more almonds (ground very finely) and corn flour.
29th Dec, 2012
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
15th Sep, 2012
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.
24th Aug, 2012
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!


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