A Classic Chocolate Torte is a dessert lover’s delight. And how easy it is to make! The recipe is a keeper. Dense, rich, fudgy, addictive one slice of this Torte is not enough I tell you, and you’ll come back for another serving.
I’ve adapted this recipe from here and tweaked it a bit according to my preference. After baking, the shine I got on the Torte was to die for! I baked this for our Anniversary, and I’m so happy to share the recipe finally on the blog. Now go make it and don’t forget to share your experience with me. 🙂
This Classic Chocolate Torte is a dessert lover’s delight. And how easy it is to make! Dense, rich, fudgy, addictive one slice of this is not enough, and you’ll come back for another serving.
- 50g / ½ cup- All-purpose flour/Maida
- 50g / ½ cup- Almond meal (Ground Almonds)
- 200g / ¾ cup + ¾ cup- Caster sugar (white/brown powdered sugar)
- 200g / ¾ cup- Unsalted butter
- 1/4 tsp- Salt
- 4 Eggs
- 1 tsp- Vanilla extract
- 1 tsp- Instant Coffee powder
- 200g- Dark Chocolate (chopped) I used Amul’s Dark Chocolate, 55% Cocoa (read note)
- Cocoa powder, for dusting on top
Before I start all the ingredients were at room temperature.
In a bowl add butter and chopped chocolate. Melt the butter+chocolate gently until lump-free and glossy by using a fork or hand whisk over a double boiler (read note) or use the microwave.
Preheat the oven to 180 degrees C. Grease a 9” springform or loose-bottomed cake pan with butter and place a piece of baking paper at the bottom of the pan.
Mix almond meal, flour, instant coffee powder and Salt in a bowl, and keep aside.
In a bowl add the eggs and sugar and start whisking with an electronic hand mixer for 5 minutes. The density of the mixture will appear like custard within this time.
Now add the melted chocolate mixture and vanilla extract into this, mix gently with a spatula. Next to add the flour mix into this, fold in gently and mix well until everything is combined.
Pour the batter into the prepared pan, and tap the cake pan gently on kitchen counter couple of times to release the air bubbles. Bake for 35-40 minutes or until a thin, shiny crust form on the upper surface of the Torte.
Leave the Torte over the cooling rack in the pan itself and release from the pan only when almost cooled. Dust with cocoa powder and cut into slices. It tastes great on its own, but you can always serve the individual Torte slices with a scoop of Vanilla ice-cream for some extra indulgence, enjoy!
- The original recipe called for Dark chocolate which has 70% Cocoa in it but I was running out of my favourite Cocoacraft Chocolate when I started making this Torte. More Cocoa means more depth of flavour, however, Amul’s Dark Chocolate worked beautifully in this recipe as well.
- A double boiler is no fancy thing. It’s a bowl of hot water with a lid on top. You need to place the bowl of butter and chopped chocolate on top of the lid and keep stirring after short intervals until melted completely.
- You can increase the amount of Coffee powder as per your liking.
- Keep the torte slices refrigerated in an airtight container.