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.
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!