Chocolate Brandy Torte

  • Author: Michelle Minnaar
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hours 5 minutes
  • Yield: 8 1x


  • 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)


  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.


  • 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?


  • 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