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Chocolate Brandy Torte Recipe

Chocolate Brandy Torte Recipe

Chocolate Brandy Torte

Prep Time ~ 30 mins Cooking Time ~ 45 mins
Approx Cost ~ £3.80 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6-8

Tips ~ Make sure you line your tin as this will ensure the torte is easily removed from the tin.


125g / 4oz butter diced, plus extra to grease

225g / 8oz good quality plain dark chocolate (with 60 - 70 % cocoa solids), broken into pieces

3 large eggs, separated

125g / 4oz light muscovado sugar

50ml / 2floz brandy

75g / 3oz self raising flour, sifted

50g / 2oz ground almonds

Icing sugar to dust

You will need: a 20cm / 8inch spring release cake tin, greased and lined with baking paper.


  • 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 muscovado sugar together until pale and creamy, and 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, and then carefully fold in the remainder.
  • Pour the mixture into the prepared tin and bake at 180C, Gas mark 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 underneath. Leave it to cool in the tin for 10 minutes, then turn out on to a wire rack. Remove the lining paper when the cake is cool.
  • To serve, dust the top with icing sugar.