Dark & squidgy chocolate torte

Dark & squidgy chocolate torte

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(56 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-o-let

    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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a1tam0nt's picture
15th Jan, 2020
Lovely and chocolatey but not too rich.
15th Feb, 2019
I made this in January and it was delicious! I’ve never made a torte before and I got really good compliments! It’s decadant but not over powering and goes great with cream/ice cream. I used 100g each of milk and dark chocolate and left out the almonds. Spend more time than you think folding the chocolate and flour mixtures in, I spent about 20 to make sure it was really combined,
14th Apr, 2019
Without the almonds it isn’t a torte.
14th Feb, 2019
This has a gorgeous dark chocolate flavour with a rich and sticky middle. It's a really decadent dessert served on its own or with cream/ice cream. A chocoholic's dream!
anzuto's picture
21st Jan, 2017
This is the best chocolate cake/dessert I have ever made, including the Hummingbird chocolate and guinness cake. I made the marmalade icecream to go with it. Delicious!!
1st Jul, 2016
This is possibly the best chocolate cake/torte I've ever made, and I used this recipe time and time again. TIPS: -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!!!
10th Mar, 2016
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?
18th Sep, 2014
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.
13th Aug, 2014
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!
27th May, 2014
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


30th Jan, 2019
Hello. I would like to make this gluten free by using gluten free flour. Do I need to add gluten free Xanthan gum or gluten free baking powder? Thanks!
goodfoodteam's picture
30th Jan, 2019
Thanks for your question. No, you can just use gluten-free plain flour.
20th Dec, 2015
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!!
25th Mar, 2015
What cooking time should I go by? Is it 35 mins?
16th Oct, 2014
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
7th Nov, 2014
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.
8th Sep, 2016
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!
24th Jan, 2016
Also delicious with fresh raspberries pushed in before baking!
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