There’s no Friday 5 post this week, because it’s National Chocolate Day – yes, there seems to be a national holiday for just about everything these days! – and what better excuse to share my recipe for chocolate almond torte with you. A nice slab of this is just what’s needed to chase away the January blues. And since it’s made with ground almonds instead of flour, it’s naturally gluten free too!
- 200g dark chocolate (70%)
- 200g unsalted butter, softened
- 4 large eggs
- 200g brown sugar
- 300g ground almonds
- Preheat your oven to 180°C
- Melt the chocolate in a heatproof bowl over a pan of simmering water.
- Met the butter in a saucepan and stir in the melted chocolate.
- Separate the eggs in to separate bowls. Add the sugar to the egg yolks, and beat for 2-3 until the mixture turns a pale brown.
- Add the butter and chocolate to the egg yolk mixture and stir well to combine.
- Add the ground almonds and stir until well mixed.
- Beat the egg whites until they form stiff peaks, then carefully fold in to the rest of the mixture with a metal spoon.
- Line a round springform cake tin (20-25cm diameter) with greaseproof paper and pour in the mixture.
- Bake in the preheated over for 1 hour. Check after 30 minutes, and cover with tin foil to prevent the top of the cake burning.
- Leave to cool in the tin for at least 30 minutes, before transferring to a wire rack to cool completely. To transfer the cake, loosen the springform, peel off the greaseproof paper from the sides of the cake. Then carefully slide cake on to the wire rack with the paper. Once completely cool, transfer to a plate in the same way, then slide a large knife underneath and carefully slide the paper out.
- Dust with icing sugar before serving.