Chocolate and almond torte
Serves 12 | prep 15 mins | total time
- 225g unsalted butter, plus extra for greasing
- 350g blanched almonds
- 275g caster sugar
- 225g dark chocolate (70% cocoa solids)
- 6 medium eggs
- a dusting of icing sugar, to serve
Make up to a day ahead, cool and store in an airtight container. It will keep for up to 3 days. Can also be frozen.
- Preheat the oven to 160°C, fan 140°C, gas 3. Grease a 25cm round springform cake tin with butter and line with baking paper. Whiz the almonds in a food processor, add 100g of the sugar and whiz until very fine.
- Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water.
- Separate the eggs into two large, clean bowls. Add 125g caster sugar to the yolks and beat for about 2-3 minutes until they turn a pale yellow.
- Add the melted chocolate and butter to the egg yolks. Stir to combine, then add the ground almonds and mix well.
- Beat the egg whites until stiff, then whisk in the remaining 50g sugar. In stages, fold into the chocolate until incorporated. Pour into the tin and transfer to a baking sheet.
- Bake in the preheated oven for 1 hour or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 30 minutes before turning out to serve warm, or transfer to a wire rack to cool completely. Dust with icing sugar and serve with sweet mascarpone cream.