Published On: Mon, Mar 9th, 2020

Belgian chocolate torte

70% dark Belgian chocolate torte recipe by Lily O’Briens

A torte is a rich, multi-layered cake, but made with less flour than a traditional cake, making for a heavier texture inside. This is perfect when baking a rich chocolate cake, and this Belgian chocolate torte is the ultimate indulgent treat!

70% dark Belgian chocolate torte

Belgian Chocolate Torte

Servings 12
Author Lily O'Briens

Ingredients

Instructions

  1. Preheat the oven to 180ºC/Gas Mark 4. Butter and line the base and sides of a 23cm (9in) springform or loose-bottomed cake tin.

  2. Put the butter and chocolate into a pan and gently melt together until smooth.

  3. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 minutes until billowy and about the thickness of old-fashioned custard.

  4. Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon. Mix the flour, almonds and salt together, then fold into the mix until even. Spoon into the tin and bake for 35-40 minutes until evenly set with a slight crust all over the top.

  5. Leave the cake to cool, then release from the tin. Dust with cocoa, then cut into wedges.

As featured in February 2020 issue of Baking Heaven Magazine

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