5 Jun 2010

Double chocolate & toasted almond torte

Well Seasoned food blog - double chocolate and toasted almond torte recipe




























May was a month of blogging healthy and fresh ideas, now time for some sweet treats to munch in the June sunshine ...

Double chocolate & toasted almond torte

For this I used a 20cm cake tin with removable bottom and the torte came out fairly deep, a tin up to about 24cm could be used to make a larger torte. Line the tin with baking parchment before using.
Oven 175˚C

150g butter
150g caster sugar
4 eggs
100g plain flour
50g good quality cocoa
1 tsp baking powder
50g dark chocolate
100g whole or flaked almonds

Firstly prepare the almonds and chocolate. Either chop the chocolate into small chunks or pulse in a food processor and set aside, do the same if using whole almonds. Place the chopped or sliced almonds on a baking tray in the middle of the oven for 10-15 minutes until lightly browned. Keep your eye on them and once they start to change colour and smell nicely toasted remove from the oven as they will burn quickly.

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time and combine thoroughly before adding the next. Into the bowl sieve the flour and cocoa and mix, then add the baking powder and whisk quickly and lightly. Fold in the chopped chocolate and almonds using a spatula then pour the mix into the lined cake tin.

Place on a baking tray in the middle of the oven and cook for 20-30 minutes until firm to the touch but still slightly squidgy inside.

Serve the torte still warm with ice cream, or chilled with raspberries and cream. It will keep for several days in an airtight container, and if kept in the fridge with take on a stickier consistency.

Let me know if you have a go … and enjoy!

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