So most of us living in the Middle East have a long weekend coming up … and what could possibly be better than something extremely divine and chocolatey to help kick-start the celebrations … Therefore, the Chocolate Almond Torte recipe I found on BBC Good Food seemed like the perfect choice! Adding the ganache on top is optional but as I have baked this for a friends birthday therefore I thought there should be a little extra effort involved 🙂 … Baking it was a piece of cake (lol!), but the hard part starts now making sure all stays in tact as I deliver it to her place (Dubai heat, I tell you!)! Oh well, at least I have a picture to show her just in case .. haha! So I hope this is something you’re going to try out as well … either way, have a fantastic weekend everyone and make the most of every minute spent with family! More from me next week then 🙂 ….
Ingredients for the Torte:
Unsalted Butter (at room temperature): 200 grams
Dark Chocolate (70% cocoa): 200 grams
Caster Sugar: 200 grams
All Purpose Flour: 50 grams
Ground Almonds: 50 grams
Salt: 1/4 tsp
Eggs (large): 4
Cocoa Powder: to dust
Blanched Almond flakes: to decorate
Ingredients for the Ganache:
Semi-sweet Chocolate Chips: 1 cup
Thick Cream: 1 cup
Method for the Torte:
Pre-heat your oven to 180 degrees Celsius. Grease an 8” springform baking tin and line the base with parchment paper.
Ok, so lets get the ingredients ready first … you’re going to need 3 bowls for this recipe!
Bowl 1: melt together the dark chocolate and unsalted butter. Set aside to cool.
Bowl 2: whisk together the eggs and caster sugar until they turn pale, fluffy and should look like thick custard.
Bowl 3: Sift together the all purpose flour, ground almonds and salt.
Now that we have our ingredients ready, it’s just a case of assembling together now.
First add the chocolate and butter mixture to the whisked eggs and sugar. Fold gently with the help of a spatula until all ingredients are well-combined.
Add the flour mixture to the above, and continue to fold until all the ingredients are well-incorporated.
Pour the mixture in your greased cake tin, and allow to bake for approximately 25 – 30 minutes or until a skewer inserted in the centre of the torte has a few moist crumbs on it (otherwise it’ll be too dry). The torte will form a slight crust over the top when ready.
Remove the sides of the spring form pan after 10 minutes of cooling. Then allow the torte to cool completely before adding the ganache on top.
Please note, the torte will shrink a little after cooling.
Method for Ganache:
Melt the chocolate chips and thick cream together either in a microwave or using the double-boiler method. Allow the ganache to cool slightly before adding to the torte.
Dust the torte with cocoa powder and flaked almonds.
Congratulations! Your Chocolate Almond Torte is ready to be served! 🙂