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...
By the way, serve this cake with Madeira wine or these Madeira wine substitutes.
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📖 Recipe
Chocolate Brandy Torte
- Total Time: 1 hours 5 minutes
- Yield: 8 1x
Ingredients
Units
Scale
- 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) almond flour
- icing sugar, to dust
- raspberries, for garnishing (optional)
Instructions
- Grease and line a 20cm (8 inch) spring-release cake tin.
- Melt the butter and chocolate in a bowl set over a pan of simmering water. Stir until smooth; cool slightly.
- 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.
- 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.
- 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.
- To serve, dust the top of the cake with icing sugar.
Notes
- 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?
- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 274
- Sugar: 12.5 g
- Sodium: 75 mg
- Fat: 18.55 g
- Saturated Fat: 10.3 g
- Carbohydrates: 20.95 g
- Fiber: 2.7 g
- Protein: 4.35 g
- Cholesterol: 59 mg
Renil M. George
I see Chocolate I give five stars.
Veronica
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
Jeanne
Wow - that looks phenomenal. I make a similar chocolate torte that is completely flourless - might have to add brandy next time 😉
One Shot Beyond Photography
This looks DIVINE. I love the photograph and seeing the whole cake behind the one piece...slightly out of focus. Excellent presentation!
Lauren
That looks lovely - and sounds scrumptious!
I've never been very good at making tortes... I shall have to practise!
The Duo Dishes
Yes totally! The brandy is the way to go. It pairs well with chocolate. We'll be cooking with lots of liquor this weekend, so we hope it all turns out yummy!
Jennifer
Beautiful! I love the addition of brandy!