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Chocolate Torte

0 Reviews

About the bake

Smooth, chocolatey, simple and delicious. This chocolate torte recipe is the one. We've gone for the rustic look, but if you prefer to tart it up a little (excuse the pun) it's easy. Just add a drizzle of cream or sprinkling of icing sugar or take it up a notch and go for some homemade vanilla custard. If you've never whisked egg whites to stiff peaks before be sure to watch the video below for some tips. 

115Total Time
30Prep Time
45Bake Time
8Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 200°C  (180°C, gas mark 6). Grease the sides of a 24 cm loose-bottomed cake tin and line with baking parchment.

  2. Step 2:

    Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water. Leave to cool.

  3. Step 3:

    Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.

  4. Step 4:

    Beat the egg whites to stiff peaks and place half into your chocolate/egg mix. Fold gently till combined, then do the same with the remaining egg whites.

  5. Step 5:

    Pour into your tin and bake in the middle of the oven on a baking tray for 45 minutes or until the centre of the cake feels just set.

  6. Step 6:

    Leave it to cool. It will naturally sink down whilst cooling.

  7. Step 7:

    When cool, run a knife around the sides and turn out.

  8. Step 8:

    Before serving, dust with cocoa powder. It keeps well in an airtight container for up to 3 days.

Ingredients

  • For the torte

    • 200g Butter (unsalted) (cubed)
    • 200g Dark chocolate (broken into pieces)
    • 6 Egg yolk(s) (free range) (large)
    • 6 Egg white(s) (free range) (large)
    • 200g Billington's Unrefined Golden Caster Sugar
  • For the decoration

    • 1 tbsp Cocoa powder

Utensils

  • 24cm loose bottomed cake tin
  • Baking parchment
  • Heatproof bowl
  • Saucepan
  • Whisk
  • Sharp knife

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