Luscious Chocolate and Almond Torte from the Woodfired Oven
You can never have enough good chocolate cake recipes we think and here’s a deliciously dark one to add to your collection. It’s quite rich so will happily feed 8-10.
Lusciously rich and delicious
We cooked it in the woodfired oven but you can obviously cook it in your regular oven.
If you are cooking it in the woodfired oven, you want to just cook with the retained heat in a cleared oven with the door shut; no flame or embers so you don’t get any smokey flavours.
The cake will keep in an airtight tin for a couple of days or you can wrap it in clingfilm and freeze it if you are really planning ahead.
Dark Chocolate and Almond Torte
- 225g butter, softened
- 225g caster sugar
- 225g ground almonds
- 40g cocoa powder, sifted together with 1 tsp baking powder
- 4 eggs and 30ml milk
You’ll also need…
- 22cm springform cake tin, greased and the base lined with non-stick baking paper
- Prepare the oven for baking at 150°C.
- Beat the butter, sugar, ground almonds and cocoa in a large mixing bowl until light and fluffy – we did it in the Kitchenaid. While still mixing, gradually add the eggs and the milk until incorporated.
- Scrape the mixture into the tin, level the top and bake for 35-40 until a skewer pushed into the centre comes out clean. If the torte is colouring too much, just cover it with a piece of foil. Cool in the tin, setting it on a wire rack.
- Serve with double cream or mascarpone, maybe flavoured with a little vanilla or orange zest, and some fruit on the side – fresh raspberries or roast peaches or nectarines. Delicious!
Just add cream!
If you’d like to learn more about baking in your woodfired oven, do join us on one of our woodfired oven courses when we bake bread, foccaccia, sausage rolls, custard tarts and cakes! More here