Dark & Squidgy Chocolate Torte

This dessert is dark and dense, but not so rich it defeats you. It freezes brilliantly too

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Cuts into 10 slices

Nutrition per serving

• Kcalories

  426

• Protein

  6g

• Carbs

  35g

• Fat

  30g

• Saturates

  16g

• Fibre

  2g

• Sugar

  27g

• Salt

  0.22g

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

Directions

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.

Categories: Chocolate, Courses