Chocolate & Almond Torte

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

5 from 11 votes

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Course: Dessert

Cuisine: Chocolate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: slices

Calories: 258kcal

Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm springform tin well 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, plain flour, ground almonds and salt using a large metal spoon.
Bake for 30 minutes or until just 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 (optional).

Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 23cm springform tin well with baking paper.
Melt the butter and chocolate together in the Thermomix for 3 minutes, 50 degrees, Speed 2. Set aside to cool.
Wash and dry the Thermomix bowl. Insert the butterfly and add the caster sugar and eggs. Beat for 6 minutes, Speed 4.
Reduce to Speed 3 and with the butterfly still turning, slowly add the cooled chocolate mixture, plain flour, ground almonds 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 just 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 (optional).

Recipe Notes & Tips

Grease & line your baking tin well - to ensure the torte is easy to remove. I recommend a springform tin to be able to remove the base.
Use high quality ingredients - 70% cocoa is best to use in this recipe for a rich cocoa flavour and a velvety smooth texture.
You can make your own almond meal if you like - use raw (unpeeled) almonds and 'blitz' them well in a food processor or Thermomix for a few minutes until you have a finely ground texture. Alternatively, purchase a packet of almond meal from the supermarket.
Make a day ahead (optional) - this torte can be made a day ahead as it becomes even more fudgy, dense and decadent overnight.
Storing & freezing - you can store in an airtight container in the refrigerator for up to 3 days, or wrap in foil or plastic wrap and freeze for up to 3 months.