Dark & Squidgy Chocolate Torte
This decadent chocolate cake is a true delight for chocolate lovers. A rich and velvety mixture of dark chocolate and butter is combined with a fluffy and light batter made from eggs, sugar, flour, and ground almonds. The result is a perfectly balanced cake with a slight crust on top. Dust with cocoa powder and enjoy a slice of pure indulgence.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Cuts into 10 slices
Nutrition
- Calories: 426 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.22 milligram of sodium
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