Recipe

Dark chocolate and almond torte

Vienna almonds are whole almonds coated in toffee; they make a beautiful topping for this cake.

  • 1 hr 5 mins cooking
  • Serves 14
  • Print
    Print

Ingredients

Dark chocolate and almond torte
  • 160 gram dark eating chocolate, chopped coarsely
  • 160 gram butter, chopped
  • 5 eggs, separated
  • 3/4 cup (165g) caster sugar
  • 1 cup (120g) almond meal
  • 2/3 cup (50g) roasted flaked almonds, chopped coarsely
  • 1/3 cup (35g) coarsely grated dark eating chocolate
  • 1 cup (150g) vienna almonds
  • 125 gram dark eating chocolate, chopped coarsely
  • 1/3 cup (80ml) thickened cream

Method

Dark chocolate and almond torte
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease deep 22cm-round cake pan; line base and side with baking paper.
  • 2
    Stir chopped chocolate and butter in small saucepan over low heat until smooth; cool to room temperature.
  • 3
    Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Transfer to large bowl; fold in chocolate mixture, almond meal, flaked almonds and grated chocolate.
  • 4
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
  • 5
    Bake cake about 45 minutes. Stand in pan 15 minutes before turning, top-side up, onto wire rack to cool.
  • 6
    Meanwhile, make dark chocolate ganache. Stir chocolate and cream in small saucepan over low heat until smooth.
  • 7
    Spread ganache over cake, decorate cake with Vienna almonds; stand 30 minutes before serving.