Chocolate Brandy Torte

Chocolate Brandy Torte

On Valentine’s Day I put on my baking mitts and got to work. While neither Neil nor I are obsessed with the commercialised “special” day we thought it wouldn’t hurt to treat ourselves to something sweet. What I loved most about this cake was its contrast. Outside it was cracked, hard and almost crunchy and then inside a sweet, moist sponge. A word of warning though, the cake dries out extremely fast and should preferably be eaten really quickly. What a perfect excuse because within 24 hours between the three of us the cake was no more…

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Chocolate Brandy Torte
Makes 6-8 slices
Preparation: 20 mins – Cooking: 45 mins + cooling

Chocolate Brandy Torte

Ingredients
  • 125g (4oz) butter, diced, plus extra to grease
  • 225g (8oz) good quality plain dark chocolate (with 60-70% coca solids), in pieces
  • 3 large eggs, separated
  • 125g (4oz) light muscovado sugar
  • 50ml (2fl oz) brandy
  • 75g (3oz) self-raising flour, sifted
  • 50g (2oz) ground almonds
  • icing sugar, to dust
  • raspberries, for garnishing (optional)
Method
  1. Grease and line a 20cm (8 inch) spring-release cake tin.
  2. Melt the butter and chocolate in a bowl set over a pan of simmering water. Stir until smooth; cool slightly.
  3. Whisk the egg yolks and sugar together until pale and creamy, then whisk in the brandy and melted chocolate on a low speed. Carefully fold in the flour and ground almonds, using a large metal spoon.
  4. Whisk the egg whites in a clean bowl to the soft peak stage. Beat a large spoonful of the egg white into the chocolate mixture to lighten it, then carefully fold in the remainder, using a large metal spoon.
  5. Pour the mixture into the prepared tin and bake at 180°C/fan 160°C/gas 4 for 45 minutes or until a skewer inserted into the centre comes out clean. The surface will be crusted and cracked, concealing a soft, moist cake beneath. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack. Remove the lining paper when the cake is cold.
  6. To serve, dust the top of the cake with icing sugar.
Serving Suggestions
  • You can take the “good” or “naughty” route. Neil drizzled double cream over his cake while I enjoyed mine with fresh raspberries. If you have any other good ideas, why not comment below?

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Comments

  1. Veronica says

    A tip to keep cake moist is to make a brandy syrup and por over cake while still hot, will keep great for days. SYRUP 4 oz brown sugar,1/4 pt water boiled till slightly thickened and add 4 tablsp brandy of the heat. Pour over cake. Delicious. Veronica

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