Chocolate torte royale
Chocolate, alcohol, and ground almonds combine in this recipe to make a rich tasting chocolate dessert.
Very luxurious, very chocolatey, very moreish.
dietary information: | |
| dairy free |
|
| gluten free |
|
| nut free |
|
| vegan |
|
| vegetarian |
|
| wheat free |
|
serves 6-8
| 100 | g | 72% (dark) chocolate, melted |
| 100 | g | unsalted butter, melted |
| 1 | tbsp | rum |
| 1 | tbsp | dry instant coffee |
| 2 | tbsp | hot water (to dissolve coffee in) |
| 160 | g | granulated sugar |
| 60 | g | ground almonds |
| 3 | eggs, separated | |
| 1 | tbsp | icing sugar (optional) |
WARNING: this recipe contains nuts
preheat oven: 190°C, fan 170°C, 375°F, Gas 5
| 1. | Line a deep 20cm (8") diameter springform tin with non-stick baking paper. |
| 2. | In a large bowl combine the melted chocolate, melted butter, rum, coffee (dissolved in hot water), sugar and ground almonds, mix well. |
| 3. | Stir the egg yolks into the mixture, one at a time and make sure they are well incorporated into the mix. |
| 4. | Put the eggs whites into a clean bowl and whisk until they reach the soft peak stage. Using a large metal spoon gently fold the egg whites, a spoonful at a time, into the chocolate mixture. Gently transfer the mix into the prepared tin and level out. |
| 5. | Bake in the oven for approximately 45-50 minutes, or until firm. The best test is to stick a metal skewer into the centre of the cake, if it comes out very sticky then you need to leave the cake in the oven for a bit longer before testing again. However if it somes out just a little bit sticky then the cake is cooked enough. You are aiming to get slightly fudgey consistency in the centre of the cake. When cooked remove from oven and leave to cool in tin. Don't panic when the centre of the cake starts to drop during the cooling process, this is normal. |
| 6. | When cool remove carefully remove from tin (cake will be very fragile). Put on a serving dish and dust with icing sugar. |
This cake can be served as a chocolate cake, but it's fragile nature makes it a little bit messy. We prefer it as a dessert cake served with whipped cream or organic vanilla ice cream and possibly a puree of fresh raspberries for a real taste sensation.
Many thanks to Brenda Martin in Alberta, Canada for taking the time to send us this wonderful recipe.
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