Chocolate desserts are a must-have over Easter and don’t get much better than a sumptuous, silky torte.
The rich recipe has German roots and traditionally uses ground nuts in place of flour for a heavier, more dense result.
While there are many versions of this classic dish, the founder of Candy’s Cupcakes, Candice Bannister has the easiest recipe with just six ingredients.
Speaking exclusively to Express.co.uk, Candice said: “This is the perfect recipe for those looking for a delicious twist on a classic chocolate torte recipe.
“Replacing the flour with almonds elevates the flavours in the recipe, giving it a delicious nutty taste. Not only does this recipe have such simple ingredients, but also it’s gluten-free – making it ideal for those with dietary restrictions too!”
Method
Preheat your oven to 180C, then grease and line a round cake tin with baking paper.
Next, break the dark chocolate into small pieces and place them in a heatproof bowl along with the butter. Melt in the microwave at 10-15 second intervals until smooth, not burning the chocolate or butter.
Take a separate bowl, crack the eggs, sprinkle in the caster sugar, and then whisk together until pale and fluffy.
Gradually pour the melted chocolate and butter mixture into the eggs and sugar mixture to make a complete batter.
Keep whisking everything together until well combined, then finish by stirring in the vanilla extract and ground almonds.
Pour the batter into the prepared cake tin, spread it out evenly, and then if using, sprinkle the flaked almonds over the top.
Place the tin in the oven and bake for 25-30 minutes, or until the torte is set around the edges but still slightly gooey in the middle.
Remove from the oven and allow the torte to cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
