Rich, fudgy and naturally gluten-free, this Dark Chocolate Torte will win you over in taste. The beauty of this cake is in its simplicity using good quality chocolate, ground almonds and Amaretto for depth, flavour and texture.
150g dark chocolate 70%, coarsely chopped (6 oz)
150g unsalted butter, room temperature (2/3 cup)
30ml Amaretto (almond liqueur) (2 tbsp)
150g almond meal (ground almonds) (1 cup)
10g cocoa powder, unsweetened (2 tbsp)
¼ tsp salt
4 large eggs
150g granulated sugar, divided (3/4 cup)
- Grease and line with parchment paper, the base and sides of a 20 cm (8 inch) springform tin or cake tin with removeable base. Pre-heat the oven to 180°C (350°F).
- Add the chocolate and butter into a heat proof bowl set over a saucepan of simmering water, ensuring the base doesn’t touch the water. Stirring occasionally, heat until the chocolate and butter have melted completely. Remove from the heat, stir in the Amaretto and set aside to cool slightly.
- Meanwhile, separate the egg yolks from the egg whites. In the bowl of a stand mixer fitted with the whisk attachment, add in the egg yolks and half of the sugar and beat on medium to high speed until thick and pale and the mixture forms a ribbon when the whisk is lifted. (Alternatively use electric hand-held beaters.)
- Into the melted chocolate, add in the ground almonds, cocoa powder and salt and mix to combine.
- In a bowl of a stand mixer fitted with a clean and dry whisk attachment, add in the egg whites and whip on medium until soft peaks form. With the whisk still running, add in the sugar slowely and whip until stiff peaks form.
- Spoon ¼ of the meringue mixture into the chocolate almond batter and fold through. Add in the remaining meringue and fold through gently until fully combined ensuring that you dont knock out the air.
- Pour the batter into the prepared pan and level with an offset spatular. Bake for 25-30 minutes until a toothpick inserted into the centre comes out with a few crumbs still attached to it. Remove from the oven and set on a wire wrack to cool until slightly warm or completely cool before releasing the cake from the tin and setting on your serving plate. Dust with cocoa powder to serve.
- Whole almonds: If you are unable to find ground almonds, then use blanched almonds instead. Place them into a food processor and process until finely ground but they retain some texture. Don’t take it too far otherwise you’ll make almond butter!
- How to store: Make up to a day in advance, it actually tastes better the next day. Allow to cool completely, wrap well in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to 5 days. Leave it out at room temperature prior to serving.
- How to freeze: Wrap torte in baking paper and place in an air tight container. Freeze for up to 3 months. Thaw over night in the refrigerator.
- Alternatives: You can substitute the ground almonds with ground hazelnuts turning this into a Chocolate Hazelnut Torte instead. Leave out the Ameretto if you prefer.
- Tips: Fold the whipped egg whites into the batter gently so that you don’t knock the air out of them. Take care not to over bake to ensure that the interior of the cake remains moist and fudgy. Bake for 5-10 minutes longer for a more set interior to the cake.
Keywords: Chocolate Cake, Torte, Baking