Belgian chocolate torte

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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  • 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)


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.

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