I love all dark chocolate (in fact the higher cocoa content, the better) and with Chocolate Week soon upon us I remembered a brilliant Torte I’d made for a dinner party for a gluten intolerant friend. Dhruv Baker‘s Chocolate and Cinnamon Torte was a total winner and works just as well without cinnamon if you’re not a fan. It’s really easy and is one of those dishes that you can’t stop eating, so make sure you make it for friends and family! The raspberries add a welcome tartness to this not-too-sweet indulgent chocolate treat.
150g dark chocolate, minimum 70% cocoa solids, broken into small pieces (I use Lindt 85% cocoa)
125g unsalted butter
170g light brown sugar
175g ground almonds
5 eggs, separated
200ml Amaretto (I use Disaronno)
Pinch of ground cinnamon
200ml double cream
Cocoa, for dusting
Raspberries, to serve
Preheat the oven to 150°C/fan 130°C/gas 2. Lightly butter a 23cm loose-bottomed round cake tin and line the base with baking paper.
Place the chocolate and butter in a heat proof bowl and place over a pan of just simmering water. If you’re used to melting chocolate in the microwave, do that. Once melted, remove from the heat and allow to cool.
Add the sugar and ground almonds to the chocolate mixture, then stir in the egg yolks, and 150ml of the amaretto and the ground cinnamon (if using).
Whisk the egg whites until stiff peaks form, then carefully fold them into the chocolate mixture with a metal spoon. Pour the mixture into the prepared tin and bake for 30 minutes. Remove from the oven and allow to cool in the tin for a few minutes before turning out.
Whip the double cream into soft peaks and gently stir in the rest of the amaretto. Place a slice of torte on a plate with a spoonful of the cream. Dust with cocoa powder and scatter over a few raspberries, if using.
Taken from ‘Spice’ by Dhruv Baker, published by Weidenfeld & Nicolson, priced £25.