Chocolate Torte

by Barry Lewis


4 eggs

200g caster sugar

200g unsalted butter

180g dark chocolate 70% cocoa +

40g ground almond

60g plain flour

cocoa powder to dust

This is a super dense, gorgeous chocolate torte recipe. If you need to convert the ingredients below or the oven temperatures remember to check the cooking conversion charts to get what you need.

First crack the room temperature eggs into a mixing bowl, add in the sugar and using an electric whisk, whisk for a good 3-4 minutes until thickened, leave to one side.
Meanwhile microwave or melt in a saucepan the butter and chocolate, do this on a low heat / in short bursts in microwave until merged stirring from time to time, we do not want it boiling hot just mingled together.
Pour the chocolate mixture in with the eggs and stir through well until completely merged it will take a while to get a true consistent colour but do not stop straight away when the chocolate first takes as you find some still at the bottom! Scrape the bottoms and stir! Add in the flour and ground almonds (omit the flour if you wish for more almonds or omit the almonds for more flour if you have a dietary requirement) you can also use other ground nuts. Stir through until merged again.

Pour the mixture into a greased and lined springform tin and bake for 30 mins. Removing from the oven and releasing from the springform tin. Sit on a cake stand and dust with cocoa powder, serving in big old wedges. Enjoy!