medshi8 This rich, velvety Mary Berry Chocolate Torte is made with dark chocolate, ground almonds, and large eggs, and ready in 55 minutes. Slicing through the glossy ganache topping reveals a dense, fudge-like centre that practically melts on the tongue. I love baking this when I need a reliable, show-stopping dessert without too much fuss.
Why This Classic Works
I used to think tortes required professional pastry skills, but this method proved me wrong. The secret is gently folding the whipped egg whites into the dense chocolate mixture to keep it light yet rich.
My biggest mistake early on was overbaking the sponge, which resulted in a dry crumb instead of a fudgy centre. Taking it out of the oven while it still has a slight wobble ensures that perfect, melting texture.
Mary Berry Chocolate Torte Ingredients
For the Torte:
- 200g dark chocolate (minimum 50% cocoa solids)
- 150g unsalted butter, cubed
- 150g caster sugar
- 4 large eggs, separated
- 100g ground almonds
For the Glaze:
- 150ml double cream
- 150g dark chocolate, finely chopped
How To Make Mary Berry Chocolate Torte
- Melt The Chocolate: Preheat your oven to 180C (160C fan) and line a 20cm springform tin. Gently melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly.
- Whisk The Egg Yolks: In a large bowl, whisk the egg yolks and caster sugar together until pale and slightly thickened. Stir the cooled chocolate mixture and ground almonds into the yolks until well combined.
- Whip The Whites: In a separate clean bowl, whisk the egg whites until they hold stiff peaks. Carefully fold the whites into the chocolate mixture in three batches to keep the batter airy.
- Bake The Torte: Pour the batter into the prepared tin and bake for 30 to 35 minutes until the edges are set but the centre remains slightly soft. Leave it to cool completely in the tin before removing.
- Make The Glaze: Heat the double cream in a small saucepan until just simmering, then pour it over the chopped dark chocolate. Stir gently until smooth and glossy, then pour the glaze over the cooled torte.
Recipe Tips
- Use quality chocolate: The flavour of your torte depends entirely on the chocolate, so choose a dark chocolate with at least 50% cocoa solids.
- Do not rush the folding: Aggressively mixing the egg whites will knock the air out of the batter, resulting in a dense, flat bake.
- Cool completely before glazing: Pouring warm ganache over a warm torte will cause the glaze to absorb into the sponge instead of sitting beautifully on top.
- Watch the baking time: Tortes are meant to be slightly fudgy, so it is better to pull it from the oven a minute early rather than baking it dry.
What To Serve With Chocolate Torte
A slice of this rich torte begs for something to cut through the heavy chocolate flavour. A dollop of lightly whipped double cream or a scoop of vanilla bean ice cream balances the dessert perfectly. A handful of fresh raspberries or a simple berry coulis also adds a sharp, fruity contrast.
How To Store
Store the torte in an airtight container in the fridge for up to four days. For the best texture, let it sit at room temperature for 30 minutes before serving. You can also freeze the unglazed sponge for up to two months by wrapping it tightly in cling film.
FAQs
Can I make this torte in advance?
Yes, the torte actually benefits from sitting overnight in the fridge. The flavours deepen, and the texture becomes wonderfully dense and fudgy.
Why did my torte crack on top?
Cracking is completely normal for flourless chocolate bakes as they rise and fall in the oven. The glossy chocolate glaze will cover any imperfections easily.
Can I use milk chocolate instead?
Milk chocolate will make the torte far too sweet and alter the setting consistency. Stick to dark chocolate for the intended texture and balanced flavour.
How do I get a clean slice?
Dip a sharp knife in hot water and wipe it dry between every single cut. This melts through the ganache smoothly without tearing the delicate sponge.
Nutrition
- Calories: 485 kcal
- Total Fat: 34g
- Saturated Fat: 18g
- Cholesterol: 105mg
- Sodium: 85mg
- Total Carbohydrate: 38g
- Protein: 7g
Try More Recipes:
- Mary Berry Chocolate Tart Recipe
- Mary Berry Chocolate Birthday Cake Recipe
- Mary Berry Chocolate Chip Cookies Recipe
Mary Berry Chocolate Torte
8
servings20
minutes35
minutes55
minutesRich, velvety Mary Berry Chocolate Torte features a fudgy dark chocolate centre and ground almonds, ready in just 55 minutes. This decadent, naturally flourless dessert is crowned with a glossy ganache, making it the ideal elegant centrepiece for dinner parties.
Ingredients
200g dark chocolate (minimum 50% cocoa solids)
150g unsalted butter, cubed
150g caster sugar
4 large eggs, separated
100g ground almonds
150ml double cream
150g dark chocolate, finely chopped
Directions
- 1. Melt The Chocolate: Preheat your oven to 180C (160C fan) and line a 20cm springform tin. Gently melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly.
- 2. Whisk The Egg Yolks: In a large bowl, whisk the egg yolks and caster sugar together until pale and slightly thickened. Stir the cooled chocolate mixture and ground almonds into the yolks until well combined.
- 3. Whip The Whites: In a separate clean bowl, whisk the egg whites until they hold stiff peaks. Carefully fold the whites into the chocolate mixture in three batches to keep the batter airy.
- 4. Bake The Torte: Pour the batter into the prepared tin and bake for 30 to 35 minutes until the edges are set but the centre remains slightly soft. Leave it to cool completely in the tin before removing.
- 5. Make The Glaze: Heat the double cream in a small saucepan until just simmering, then pour it over the chopped dark chocolate. Stir gently until smooth and glossy, then pour the glaze over the cooled torte.
