serves 6-8

01 Ingredients

  • 200g baking 70% dark chocolate nibs

  • 200g butter cubed

  • 200g sugar

  • 100g almond flour

  • 4 eggs . whites & yolks separated

  • 1tsp vanilla paste

  • ¼ tsp salt

  • 1 tbs cocoa powder

  • 1tbs Marsala (optional)

  • Cocoa powder or icing sugar or for decoration

  • 20cm springform cake tin

  • Parchment paper

  • Butter to grease the cake tin

02 Preparation

  1. Grease the cake tin with some butter and line the base with the parchment paper

  2. Heat the oven to 180ºC fan

  3. Break up the chocolate and with the butter, add to a heatproof glass bowl

  4. Set the bowl over a pot of simmering water and allow to melt, stirring occasionally (or use a double boiler)

  5. Remove once melted and allow to cool

  6. Slowly add 100g of sugar to the egg yolks, beating them until the mixture has a pale yellow, creamy consistency

  7. Add the vanilla paste, and the Marsala if using, and stir in

  8. Add the almond flour and salt and fold until mixed

  9. Add the cooled chocolate and butter mixture and using a spatula, fold in to combine

  10. Using a sieve, add the cocoa powder and stir in

  11. Beat the egg whites, while gradually adding the remaining 100g of the sugar, until it forms soft peaks. Do not overbeat

  12. Gently fold in the half egg whites into the chocolate mixture. 

  13. Fold in the remainder of the egg white. Avoid overmixing  

  14. Pour into the cake tin and bake for 30 min 

  15. Allow to cool on a cooling grid for at least 45 minutes

  16. With a butter knife gently separate the edge from the cake tin

  17. Remove the ring of the tin and carefully release the cake 

  18. Place on a cake plate (top side up)

03 Plating

Sprinkle the cocoa/icing sugar through a sieve  over the cake to decorate. It can also be decorated with some fresh cherries/berries and served with a good vanilla ice cream as a dessert 

Cook’s Notes

This is a moist rich chocolate cake and must not be over-baked. As each oven is different, adjust the time and temp accordingly. The cracking of the top crust is characteristic of this chocolate torta