Chocolate and almond torte
Serves: 12
Prep time: 15 minsTotal time: 
Photograph by Tara Fisher
Chocolate and almond torte
Serves: 12
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
550Kcal
Fat
40gr
Saturates
15gr
Carbs
35gr
Sugars
35gr
Fibre
1gr
Protein
11gr
Salt
0.1gr
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Ingredients
- 225g unsalted butter, plus extra for greasing
- 350g blanched almonds
- 275g caster sugar
- 225g dark chocolate (70% cocoa solids)
- 6 medium eggs
- a dusting of icing sugar, to serve
Step by step
Get ahead
Make up to a day ahead, cool and store in an airtight container. It will keep for up to 3 days. Can also be frozen.
- Preheat the oven to 160°C, fan 140°C, gas 3. Grease a 25cm round springform cake tin with butter and line with baking paper. Whiz the almonds in a food processor, add 100g of the sugar and whiz until very fine.
- Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water.
- Separate the eggs into two large, clean bowls. Add 125g caster sugar to the yolks and beat for about 2-3 minutes until they turn a pale yellow.
- Add the melted chocolate and butter to the egg yolks. Stir to combine, then add the ground almonds and mix well.
- Beat the egg whites until stiff, then whisk in the remaining 50g sugar. In stages, fold into the chocolate until incorporated. Pour into the tin and transfer to a baking sheet.
- Bake in the preheated oven for 1 hour or until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 30 minutes before turning out to serve warm, or transfer to a wire rack to cool completely. Dust with icing sugar and serve with sweet mascarpone cream.
