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

Dark Chocolate & Almond Torte - Thermomix Method

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: Chocolate, Dessert, sweets
Cuisine: Chocolate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 slices
Author: Lucy Mathieson

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

  • 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.