Recipe
Serves 8-10
Adapted from the recipe by Jane Hornby at BBC Good Food Online, see the recipe here.
I've taken the flour out of her recipe and replaced it with more ground almonds, to give a lovely nutty sweetness that works with the darkness of the chocolate brilliantly.
200g unsalted butter, room temperature
200g caster sugar
200g dark chocolate, 70% cocoa solids (Green & Blacks recommended)
100g ground almonds
4 large eggs
quarter tsp salt
cocoa powder, for decoration
1. Turn oven to 180C (160 fan ovens), and line and grease a 20 or 23cm size cake tin.
2. Chop the chocolate and butter into small pieces and warm them in a pan over a gentle heat, until melted.
3. Whisk the eggs and sugar together for about 5 minutes until smooth and combined.
4. Add the melted chocolate and butter to the egg and sugar mixture, lightly stirring them together with a metal spoon.
5. Next throw in the ground almonds and a tiny bit of salt and very gently fold them into the batter.
6. Pour the batter into the prepared tin, and bake in the oven for approx 40 minutes, perhaps a little longer. You'll know it's done when the top bounces back under your finger. Don't be peturbed if the skewer hasn't come out clean, it's a dense, truffle sort of cake.
7. Leave in the tin to cool for 15 minutes. Then remove cake from the tin and dust with cocoa powder. It can be served still warm or when completely cool at room temperature. Serve with fruit, cream, whatever you fancy.
This torte was baked while idly listening to Jarvis Cocker's Sunday Service on BBC 6 Music.
