Belgian chocolate torte

Name: Belgian chocolate torte
Ingredients: 200 g unsalted butter; 220 g 70% Dark Belgian Chocolate Share Bag (2 bags), chopped; 4 large free-range eggs; 200 g golden caster sugar; 50 g plain flour; 50 g ground almonds; 1/4 tsp salt; cocoa powder (for dusting)

70% dark Belgian chocolate torte recipe by Lily O'Brien's.

Brought to you by Lily O'Brien's

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!

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Servings

Ingredients

200 g unsalted butter
220 g 70% Dark Belgian Chocolate Share Bag (2 bags), chopped
4 large free-range eggs
200 g golden caster sugar
50 g plain flour
50 g ground almonds
1/4 tsp salt
cocoa powder (for dusting)

Instructions

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.

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

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

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.

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