Rating:

514 Votes
106 Recommendations

Ingredients

200g (7 oz) Dr. Oetker SuperCook extra dark chocolate
250g (9 oz) ground almonds
4 eggs
170g (6 oz) caster sugar
1 teaspoon Dr. Oetker Supercook vanilla extract
200g (7 oz) butter, melted and cooled until tepid
Icing sugar
To serve: (optional) sliced oranges, or mangos or raspberries, icing sugar, crème fraiche

Italian Chocolate and Almond Torte

This has become my absolute fail-safe dinner party pudding – it is so easy to make, never goes wrong and everyone loves it. Image by Georgia Glynn Smith.

Submitted by: Sophie Grigson
Type: Desserts & Puddings

Method

Line the base of a 24 cm (9 1/2 inch) cake tin with non-stick baking parchment and grease the sides. Preheat the oven to 180C/350F/Gas Mark 4.

Process the chocolate until finely chopped, but still retaining a little texture. If you don’t have a processor, chop the chocolate finely with a large knife. Beat the eggs with the sugar and vanilla essence until the mixture is pale and thickened a little. Fold in the chocolate and almonds and the butter. Spoon into the prepared cake tin, and bake for about 50-60 minutes, until just firm to the touch. Leave to cool in the mould, then turn out. Dust the surface with icing sugar before serving.

Serve wedges of the cake with a little fruit, and a spoonful of crème fraiche.