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Chocolate Torte

This flourless dark chocolate Italian dessert is a cross between cake and mouse. Filled with almond flour, butter, sugar and eggs. It is easy to whip up, indulgent and a very elegant recipe.
Prep Time 15 mins
Cook Time 30 mins
Cooling Time 1 hr
Course Dessert, Sweet tooth, Cake, tea time, High Tea
Cuisine Italian
Servings 6 People

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Small sauce pot
  • Spatula
  • Electric beater
  • 9inch Springform round tin
  • Baking paper

Ingredients
  

  • 150 gm Dark Chocolate
  • 150 gm Butter
  • 4 Eggs
  • 150 gm Granulated sugar
  • 150 gm Almond flour
  • 20 gm Cocoa powder
  • Pinch of salt
  • 1/4 tsp Nutmeg powder
  • 30 ml Brandy optional

To Serve

  • Double cream
  • Sea salt flakes

Instructions
 

  • Preheat the oven to 180℃. Line a 9inch springform tin with baking spray, a little cocoa powder and baking paper to line the bottom.
  • In a heat proof bowl over a sauce pot of simmering water add the butter and chocolate. Let this melt slowly and stir every now and then until combined. Once done set aside to cool.
  • In a large mixing bow add the eggs and beat with an electric beater until frothy. Add the sugar in 3 parts and keep beating until tripled in volume. It should hold a ribbon like consistency.
  • In the cooled chocolate and butter mixture add the almond flour, cocoa powder and stir together. Add the brandy, salt, nutmeg and stir until combined.
  • Add a little of the beaten eggs into the chocolate mixture to loosen it up and stir well. Add all this chocolate mixture into the egg mixture and fold together cutting from the bottom and bringing the mixture to the top until combined and smooth. Do not over mix. Pour into the prepared tin. Bake for 28-30 mins until the top is crusty and a tooth pick inserted into the center comes out with wet cake crumbs.
  • Let it cool for 1 hour before running a knife around the tin. Remove the tin and place on a cake stand. Whip the cream with a whisk slowly as this creates small air bubbles making a stabilized whipped cream. Slice and serve with whipped cream and sea slat flakes.

Notes

  • Do not over mix the batter once it is combined, it will loose the air bubbles and the torte will not rise in the oven and you will not get that glossy shiny crust on top.
  • Line the tin well to ensure the torte doesn’t stick to it while baking.
  • Do not over bake the torte as it will set further upon cooling.
  • Let it cool down completely before slicing or else it will break apart.