Chocolate torte (GF) with Ganache recipe

Chocolate torte (GF) with Ganache

by Blake Jackson (@cheffy08)
Prep Time
20min
Cook Time
25min
Total Time
45min

A rich and decadent chocolate almond cake topped with a smooth chocolate ganache.

Ingredients

8 Servings
(1 serving = one slice)

Cake

  • 200g
    unsalted butter
  • 200g
    dark chocolate, 70% cocoa, chopped
  • 4piece
    large eggs
  • 200g
    golden caster sugar
  • 50g
    plain flour
  • 50g
    ground almonds
  • 1pinch
    cocoa powder, for dusting

Ganache

  • 200g
    dark chocolate, roughly chopped
  • 300mL
    double cream
  • 2tbsp
    golden caster sugar

How to make Chocolate torte (GF) with Ganache

Cake

  1. Preheat the oven to 180°C (350°F). Grease and line a cake tin.

  2. Melt the butter and dark chocolate together in a heatproof bowl over simmering water. Stir until smooth and set aside to cool slightly.

  3. In a separate bowl, beat the eggs and golden caster sugar until pale and fluffy.

  4. Fold the melted chocolate mixture into the egg mixture.

  5. Gently fold in the plain flour and ground almonds until just combined.

  6. Pour the batter into the prepared cake tin and bake for 20-25 minutes or until a skewer inserted into the center comes out with a few moist crumbs.

  7. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Ganache

  1. Place the chopped dark chocolate in a heatproof bowl.

  2. Heat the double cream and golden caster sugar in a saucepan until just boiling.

  3. Pour the hot cream mixture over the chocolate and let it sit for a few minutes.

  4. Stir until the chocolate is completely melted and the ganache is smooth.

  5. Allow the ganache to cool slightly, then spread it over the cooled cake.

Tips & Tricks

  1. For a more intense chocolate flavor, use a higher percentage of cocoa in the chocolate.

  2. Ensure the cake is completely cool before spreading the ganache to prevent it from melting.

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Recipe by

Blake Jackson

(@cheffy08)

With 18 years of culinary experience and education, let me share with you the flavours of my own recipes and childhood.