John Flourless cakes/tortes will often provide a dense cake finish. This chocolate torte provides exactly that type of finish. A dense, intense chocolate flavoured cake offset by a sweet cream finish.
The rich dense chocolate finish to this cake comes from the dark chocolate and cocoa powder that is mixed through. Decorated & topped with whipped cream and finally garnished with blueberries to provide a sensational torte for any occasion.
This cake will rise during the baking process and will subside in the middle quite significantly as it cools. This provides a great container shape in which to layer with whipped cream and provide a great looking and great tasting finish.
This cake will suit those with gluten intolerance due to the absence of any flour being added.
| Prep Time | 25 minutes |
| Cook Time | 60 minutes |
| Servings |
slices
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- 250 g dark chocolate chopped
- 200 g Butter chopped
- 1 tsp Ground Cinnamon
- 4 Eggs separated
- 1 cup Caster Sugar
- 1/4 cup cocoa powder
- 300 ml Thickened Cream
- 2 tbsp Caster Sugar
- 1/4 cup Blueberries
Ingredients
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- Pre-heat a fan forced oven to 160°C (320°F).
- Grease and line with baking paper a 20cm round springform pan.
- Add dark chocolate, butter & ground cinnamon to a medium heatproof bowl.
- Place bowl over a saucepan of simmering boiling water and stir contents until they have melted and blended to a smooth mixture. Remove from heat, set aside and allow to cool a little.
- In a large mixing bowl, add egg yolks and 1/2 cup caster sugar.
- Using an electric mixer beat until thick and pale.
- Add cocoa powder and continue beating to mix through.
- Pour in melted chocolate mixture and fold through.
- In a separate mixing bowl, add egg whites and using an electric mixer beat beat until soft peaks form.
- Gradually add 1/2 cup caster sugar and continue beating until mixture is thick and glossy.
- Fold egg white mixture into the chocolate mixture.
- Pour cake batter into prepare pan, smooth the top of the cake and place in oven and bake for about 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow cake to cool in pan for 10-15 minutes before turning out onto a wire rack to cool completely. Note: as the cake cools the middle will subside substantially.
- In a large mixing bowl, add thickened cream and 2 tbsp caster sugar and using an electric mixer, beat until thick and stiff peaks form.
- Spoon whipped cream onto the cooled cake (which should have a large concave shape) and spread evenly over the top.
- Place blueberries over the cream layer and serve.
Note: I use a 20cm round pan for this recipe. The sides of the cake will be firm when the cake cools and the size of the concave cavity for the cream will be large. That is my preference, however if you would like a cake with lower cake sides and a smaller cavity for the cream then use a large baking pan such as a 23cm pan.
