This is a flourless torte – so it’s good for those who cannot tolerate gluten. It is adapted from another BBC Good Food recipe – with a couple of tweaks! I have added some cocoa powder to make it even more chocolatey – but this isn’t strictly necessary. The recipe is similar to my Amazing Toblerone Brownies and the method is virtually the same, but the texture is subtly different. Obviously it is great served with vanilla ice cream or single cream (or double – but I don’t really like cream!). You can freeze slices of the torte and just grab a slice out of the freezer whenever you feel like a special treat!
200g unsalted butter (you can use ‘Stork’ margarine or similar – it will work)
200g dark chocolate (Lidl 35p bars are fine!)
4 large eggs
200g caster sugar
100g Ground Almonds
20g cocoa powder (optional)
pinch of salt
- Melt the butter and chocolate together in a saucepan, once melted put to one side to cool.
- In a large bowl beat together the eggs and sugar (ideally with an electric whisk but this is not absolutely necessary). Beat for 5 minutes until the mixture doubles in size and is thick and creamy.
- Pour in the cooled melted chocolate mixture and fold in gently.
- Add the ground almonds, salt and cocoa powder and stir gently until thoroughly mixed.
- Prepare a round 23cm spring form tin with baking parchment or greaseproof on the base. Pop oven on to 160ºC fan/180ºC conventional/Gas 4.
- Pour mixture into prepared tin and cook in the centre of the oven for 35 minutes. Remove from oven.
- Allow to cool in tin then remove and dust with cocoa powder. Share with friends or freeze for another day.
If you make this before you need it but would like the slices to be warm, just zap individual pieces for 10 secs in the microwave.
Please let me know how you got on with this recipe…