I was craving something sweet yesterday and to satisfy that craving, I made this chocolate torte! I am otherwise not a chocolate cake lover, mainly because I find it too spongy and not enough icing too even it out. But a chocolate torte is a whole other ball game, a torte is defined as a sweet cake or tart, and this is definitely more tart like because it doesn't rise as a cake would due to the fact that there is no flour or baking powder in the batter. The main ingredients here are ground almonds, eggs and dark chocolate, Yesss please! I won't go as far to say that it is a "healthy cake" because it is very rich and has sugar in it, but it is a lot lighter than a normal sponge cake, and the use of higher quality chocolate does make all the difference if you're like me, and prefer dark chocolate to the usual milk chocolate.
I found this recipe to be one of the easier ones, and it really doesn't take that long to make at all. Having busy days, especially during Ramadan, can mean that we don't have much time to spend on over the top treats, rather we want to be in and out of the kitchen asap. Not to say that I don't like being in the kitchen, but when life gets busy, you need quick and full proof recipes that won't leave you feeling defeated, rather anxiously waiting to dig in!
I hope you like this recipe and as always, let me know if you try it!
Recipe: Chocolate Torte
Preheat your oven to 150 degrees C, and use a non-stick spray around the whole cake tin (9 inch) and then dust with some cacao powder. Line the bottom with the round piece of parchment paper.
In a small pot, melt the butter and then the chocolate, to create a creamy, smooth consistency. Then leave it on the side to cool.
Using a stand mixer, with a whisk attachment, whisk together the salt, 200g sugar, eggs + egg yolks, vanilla and almond essence until smooth. Then sieve in the cacao and ground almonds. Thereafter, pour in the melted chocolate.
Then whisk together the 5 egg whites until foamy and then add the 1 tbsp. sugar to create a thick and stiff meringue.
Fold the egg whites into the above mixture, in three batches using a spatula. Once all the egg whites are combined, pour into the cake tin and bake for 25 minutes. Remember, the torte wont rise a lot, just bake through.
For best results, refrigerate for 2 hours or over night. Dust with icing sugar and cacao powder and enjoy with vanilla ice cream.