This easy-to-make chocolate cake is best served warm and freshly baked. Top with whipped cream or a scoop of vanilla ice cream before serving.
Makes one 8-inch cake Prep Time 25 minutes Cooking Time 5 minutes
Baking Time 20 minutes
1/2 cup bittersweet chocolate, finely chopped
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
4 large eggs, separated
1/2 teaspoon vanilla extract or
1 tablespoon espresso coffee
1 cup ground almonds, firmly packed
pinch of salt
confectioners' sugar for dusting
1 Grease and line an 8-inch springform pan with parchment paper.
2 Preheat the oven to 400ºF.
3 Melt chocolate over a double boiler. Set aside to cool slightly.
4 Beat butter until creamy, then add sugar and beat until light and fluffy. Add egg yolks one at a time.
5 Add cooled melted chocolate and vanilla or coffee. Stir in the ground almonds and salt.
6 In another bowl, beat egg whites until soft peaks form then gently fold them into the chocolate mixture.
7 Pour mixture into prepared cake pan and bake at 400ºF for 10 minutes. Lower temperature to 350ºF and continue baking for 7 to 10 minutes until barely set. Do not overcook or the torte will be dry.
8 Remove cake from oven and set the pan on a wet cloth. Run a round-bladed knife or metal spatula around the side of the pan to loosen the cake. Leave for 10 to 15 minutes, then gently unmold onto a serving plate.
9 Dust cake with confectioners' sugar and serve warm with whipped cream.
Photography by David Hanson | Styling by Sharlene Tan | Prop Styling by Becky Kho
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