Chocolate Torte Recipe
with caramel, toasted hazelnuts, candied orange
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Set over a pot of simmering water and stir until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy.
- 3
Combine Mixtures
Gradually pour the melted chocolate mixture into the egg mixture, stirring constantly to prevent the eggs from cooking.
- 4
Add Dry Ingredients
Sift the all-purpose flour into the chocolate mixture and fold gently until just combined.
- 5
Prepare the Pan
Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
- 6
Bake the Torte
Pour the batter into the prepared cake pan and bake for 25-30 minutes until the edges are firm but the center is still slightly soft. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- 7
Prepare Caramel
In a small saucepan, melt 100g of granulated sugar over medium heat until it turns golden brown. Remove from heat and carefully add 50ml of heavy cream, stirring until smooth.
- 8
Serve the Torte
Once cooled, place the torte on a serving plate. Drizzle with caramel, then top with toasted hazelnuts and candied orange peel.
