Dark Chocolate Torte

Photographer: Kurt
Serves 6-8

Happy New Year everyone! After a holiday season filled with delicious food, some of you might not want to look at another slice of cake or bite of chocolate again for some time. I, however, have not been deterred and am feeling inspired by this beautifully rich dark chocolate torte.

Simple yet elegant, this cake is my favourite recipe for special occasions. It tastes amazing, is surprisingly easy to put together, and is always guaranteed to wow. Its flavour is dense and rich, but in spite of the whole block of chocolate hiding in it, it isn’t overpoweringly sweet. The bitterness of the dark chocolate adds a nice balance to the sweetness – and makes it that much easier to go back for seconds.

Because of the rich flavour, this cake is best enjoyed either as is or with a little plain unsweetened yoghurt. And if you’re celebrating, match it with a glass of bubbles or your favourite whiskey.


250g quality dark chocolate (at least 50% cocoa)
225g butter
½ cup caster sugar
2 tbsp brandy
5 eggs
2 tbsp ground almonds
Cocoa or raw cacao powder to decorate


1. Pre-heat oven to 180°C on bake. Grease a 23cm spring form cake tin and line the base with baking paper. Wrap the bottom and sides of the tin with foil to stop water leaking in when baking.
2. Melt butter, sugar and chocolate together in a saucepan over a low heat. Remove from the heat and leave to cool for a couple of minutes, then stir in the brandy.
3. In a large bowl beat the eggs lightly for a minute. Add in the ground almonds and mix to combine. Slowly add in the melted chocolate mix and beat until well blended.
4. Pour the batter into the cake tin. Place the cake tin in a large roasting pan, and pour boiling water into the pan around the cake tin (enough to come 1-2cm up the side of the tin).
5. Bake the cake for 25-30mins at 180C. The cake is ready when the edge is set but it is still a little bit soft in the centre. Leave to cool.
6. When cooled, remove the side of the spring form tin. Put a plate on top of the cake and then flip it over, so that the base is now the top. Gently remove the base of the tin from the cake and peel off the baking paper.
7. To decorate sprinkle all over with a generous amount of cocoa or raw cacao powder. Serve with yoghurt, or enjoy as is!