The United Kingdom-particularly those in London – are having a major meltdown right now because it is snowing. Yes it is snowing. Snow in the UK means melodramatic breakdowns, ransacked supermarket shelves, office conversations centred around how cold it is outside and cancelled plans (unless its food, then I’m still heading outside). Regardless, adulthood persists meaning many of us have had to head out to work this week.
Despite the weather, nothing screams winter comfort than almonds, chocolate and a dash of chilli. That is why this week, I have decided to make a gooey, chocolatey torte. A torte (meaning cake in Italian), is simply a type of cake. There has been a lot of debate on what a torte is exactly, and the difference between it and cake. Yet, according to some research, it is a European delicacy and what apparently makes them different from cakes is that they use little to no flour, replaced by ground nuts in its place. This means it is heavier in its taste and texture. If anyone has any further insight – please do comment I’d love to learn more!
For those of us stuck at home this weekend, try and make something with your family and friends.
Essie Eats x
WHAT YOU’LL NEED
- Hand mixer or a Standing mixer
- Spatula / Wooden spoon
- 2 / 3 bowls
- Microwave or saucepan
- 200g dark chocolate
- 200g unsalted butter
- 4 large eggs, separated
- 200g granulated sugar
- 50g ground almonds
- 50g plain flour
- 1/4 tsp salt
- 1/4 tsp chilli powder
- cocoa powder for dusting
- Preheat the oven to 180c. Then grease an 8 inch/23cm baking tin. (TIP: Cover the outside and bottom of the pan with aluminium foil – this stops the torte from leaking out).
- Place the chocolate and butter into a bowl and place into the microwave, heating in 30 second intervals. Stir each time. Alternatively, you can place the chocolate and butter over a saucepan of hot water.
- In a large bowl, place egg yolks and half of the sugar (100g), then whisk by hand for five minutes until it has a thick custard like consistency. Stir in the chocolate mixture (butter and chocolate), ground almonds, flour, chilli powder and salt.
- Using your standing mixer (or hand mixer), whisk the egg whites and the remaining sugar (100g) on a high speed until you produce a white, fluffy form. (TIP: To check the egg whites, tip the mixture upside down, if it doesn’t fall out that means it is ready).
- Using a spatula, fold the white egg mixture into the chocolate mixture one third at a time, until it has blended.
- Pour the batter into the pan and smooth the top. Then bake for 30 minutes, or until you poke with a tooth pick and see moist, slightly sticky crumbs.
- At this point, the torte should be set on the sides but wobbly in the middle.
- Cool on a wire rack, then refrigerate for 4 hours until it has completely set. When the torte is cooling, it will crack and sink – that’s how it’s meant to be!
- For decoration, sift with cocoa powder.