The perfect decadent dessert... this Dark Chocolate & Almond Torte is rich, fudgy and totally delicious! A chocoholics dream!

Dark Chocolate & Almond Torte

The perfect decadent dessert... this Dark Chocolate & Almond Torte is rich, fudgy and totally delicious! A chocoholics dream!
5 from 1 vote
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Course: Dessert
Cuisine: Chocolate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 slices
Calories: 258

Equipment

  • Microwave
  • Beaters or a stand-mixer
  • Oven

Ingredients

  • 200 g dark chocolate (70% cocoa is best), broken into small chunks
  • 200 g unsalted butter chopped
  • 200 g caster sugar
  • 4 eggs
  • 50 g plain flour
  • 50 g ground almonds
  • pinch of salt
  • cocoa powder, fresh raspberries & ice-cream to serve

Instructions

Conventional Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm springform tin with baking paper. 
  • Melt the butter and chocolate together in the microwave on 50% power for 2-3 minutes (stirring every 30 seconds until melted). Set aside to cool. 
  • Beat the caster sugar and eggs together until pale, creamy and slightly thickened (this will take approximately 5-8 minutes). 
  • Gently fold through the cooled chocolate mixture, ground almonds, plain flour and salt using a large metal spoon. 
  • Bake for 30 minutes or until set in the middle (the top will form a lovely crust). 
  • Allow to cool in the tin for 15 minutes before removing to a serving plate. Serve dusted with cocoa powder, fresh raspberries and ice-cream. 

Thermomix Method

  • Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm springform tin with baking paper. 
  • Melt the butter and chocolate together in the Thermomix on 50 degrees, 3 minutes, Speed 2. Set aside to cool. 
  • Wash and dry the Thermomix bowl. Insert the butterfly and add the caster sugar and eggs. Beat on Speed 4, 6 minutes. 
  • Reduce to Speed 3 and with the butterfly still turning, slowly add the cooled chocolate mixture, ground almonds, plain flour and salt. Mix on Speed 3 until combined (you might need to scrape down the sides of the bowl partway through). 
  • Bake for 30 minutes or until set in the middle (the top will form a lovely crust). Allow to cool in the tin for 15 minutes before removing to a serving plate.
  • Serve dusted with cocoa powder, fresh raspberries and ice-cream. 

Nutrition

Calories: 258kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 20mg | Potassium: 111mg | Fiber: 2g | Sugar: 16g | Vitamin A: 375IU | Calcium: 25mg | Iron: 1.9mg