Chocolate and almond torte

Ingredients 6
Servings 1


Serving Change
  • 150
    dark chocolate, grated
  • 75
  • 150
  • 150
    ground almonds
  • 6
    eggs, separated
  • 30
    fresh white breadcrumbs


Melt chocolate and water in a saucepan. Add sugar and stir over low heat until well-blended. Add ground almonds and stir for 2 more minutes. Remove from stove and allow to cool, stirring occasionally. Beat egg yolks until creamy. When almond mixture is quite cold, beat in egg yolks. Fold in whisked egg whites and breadcrumbs. Put mixture into a lined 20 cm diameter cake pan and bake at 170 ºC for 1 1/4 hours, or until done. To test, insert a thin skewer into centre of cake. If skewer is dry when removed, the cake is done. If it is moist, leave in oven for a few minutes more. Cool, in pan, before turning out onto a cooling rack. Dust with icing sugar and serve with cream.

Read more on: bake  |  dairy publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.