Training: Body Pump I feel as if the BBB kitchen has been alive with energy recently. I have spent quite a bit of my free time working on new recipes, for no real reason other than I love to cook. It seems, however, that my kitchen creations are outnumbering my blog posts, so I have a few dishes to catch you up on. This cake came about when I invited some friends over for dinner. I wanted a dessert that I could make in advance, that was both delicious and allergy friendly. I believe this GF chocolate torte was just the cake I was looking for. Not only was it super easy… Super fudgy… and super rich… It kept for days, and the flavours only became more intense as the time went on. The cake is so rich that it didn’t need any icing. Rather, I opted to garnish it simply with a generous sprinkle of icing sugar, And a punnet of fresh blackberries. Which were actually a last minute addition when I saw them on sale at my local green grocer! This is definitely one cake that I will be making again. And again. Super rich GF chocolate torte This is a super rich cake, with a fudge –like texture. The cake can be made in advance (up to step 7) and kept in an airtight contained in the fridge for a day or two. The flavours will continue to develop, resulting in a rich sweet cake. It may be relatively heavy in sugar, but I promise that you only need a small slice to satisfy even the strongest chocolate craving!
- 250g dark chocolate
- 200g butter
- 1/4 cup cocoa powder
- 1 tbs amaretto or almond essence
- 200g caster sugar
- 1/2 cup ground hazelnuts
- 1 cup ground almonds
- 6 eggs
- Punnet of berries
- Icing sugar to dust
- Preheat oven to 160C. Grease and line the base of a round spring form cake pan.
- Melt the chocolate and butter together until smooth.
- In a separate bowl, whisk the chocolate mixture with the cocoa, sugar and amaretto until smooth.
- Add the ground nuts and beat until combined.
- Add the eggs, one at a time, ensuring each one is incorporated into the mixture before adding the next one.
- Pour the batter into the prepared pan.
- Bake for 50 minutes. Allow to cool in the pan.
- Remove from pan, top with berries and sprinkle with icing sugar.
What about you? Do you have a ‘go to’ dessert when you have guests for dinner? Happy Baking