Think Torte….Chocolate Torte

At your next dinner party try something dark, decadent and sinfully delicious, try my Chocolate Torte. Good quality dark chocolate will ensure that you have a winner.

“Justteddy”  Chocolate Torte:

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200g dark chocolate, cut into pieces

150g butter, softened

100g caster sugar

5 extra large eggs, separated

1 teaspoon vanilla extract

50g flour

100g ground almonds


1/2 cup smooth apricot jam, warmed

150g dark chocolate, cut into pieces

200ml cream


Preheat oven to 180c. Grease and line the base of a 23cm loose bottom pan.

In a double boiler, gently melt the chocolate. When melted, remove from the heat and allow to cool.

In the bowl of a mixer fitted with a paddle attachment, beat butter and caster sugar until light and fluffy. Add the cooled chocolate and vanilla extract. Add the egg yolks one at a time beating well after each addition. In a separate bowl sift the flour, add the ground almonds and mix well. Add to the butter mixture and blend until well incorporated. In a clean bowl beat the egg whites until stiff.

Add a quarter of the egg whites to the butter mixture, mix to combine, add the remaining egg whites and gently fold in. Pour mixture into the prepared pan and bake for 40-45 minutes. Remove Torte form the oven, allow to cool for five minutes then remove from pan. Cool completely on a wire rack.

To prepare the topping place the cream and chopped chocolate into a double boiler, heat over a gentle heat, stir until chocolate is melted and mixture thickens slightly. Remove from heat and allow to cool. In the meantime heat the apricot jam slightly, brush the entire surface of the cooled Torte.


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Keep checking the consistency of the topping mixture, what you want is a pourable topping that will flow over the Torte but thick enough to hold its shape. Pour the chocolate topping over the torte and allow to set. When set decorate with crushed  gold sugar crystals that will add elegance to the eye and texture to the palate.



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