Chocolate torte

Chocolate torte

1 review
READY IN 35 mins
PREP TIME 10 mins
COOK TIME 25 mins

"Anything is good if it's made of Chocolate" -Jo Brand.

That's true atleast at my household, when chocolate doesn't last long and is at threat from the kid and the grownups alike. For my 7 year old son a dessert without chocolate doesn't qualify to be a dessert. So you see I have hell lot of reasons to turn up with a chocolate dessert, I could write a book on "chocolate excuses"  

What is a Torte? As per the dictionary it is "a cake or a tart".

The word torte is derived from the word "torte" in German which means "cake". Torte is a European delicacy and you will find most of the popular torte recipes coming from this country.

So what makes it different from a cake? A traditional cake is made with basic ingredients like, flour, eggs, butter etc, while a Torte is usually made with very little or no flour. Ground nuts, breadcrumbs or coarsely ground biscuits are used instead, which usually makes the torte more heavier in texture with a dense taste.

For more info on Cake vs Torte visit

This recipe is a cut out from a magazine which I had saved from long long ago, and it popped out for the right reasons. i.e.....coming back to my Chocolate excuse for today, is this very interesting Chocolate program I came accross. “The 12-step chocolate program: NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE!”― Terry Moore

And now you see, I religiously follow instructions.....

Chocolate torte


  • For the Base:
  • Bourbon biscuits- 150 gms
  • Melted butter- 3 tbsp
  • For the Torte:
  • Dark Chocolate- 100 gms chopped(60 percent cocoa)
  • Unsweetened Cocoa powder- 85gms
  • Butter-225gms
  • Brown sugar- 450gms
  • Eggs-4 large
  • Almonds- 100gms (ground)
  • Vanilla essence- 1 tsp
  • To decorate:
  • Dark chocolate- 50 gms(chopped)
  • Unsweetened cocoa powder- 1 tbsp


  • 1Preheat the oveen to 170 degree C and grease -line a springform cake tin.
  • 2Pulse the bourbon biscuits in a food processor to a get a fine crumb. Drizzle in the butter and pulse to incorporate. Drop the buttery crumbs to the springform tin and press it to an even layer. Refrigerate it.
  • 3Melt chocolate, cocoa and butter in a saucepan.
  • 4Whisk sugar and eggs together for 2 mins or until light and creamy. Pour in the chocolate mixture, vanilla essence and ground almonds, fold in everything until evenly mixed. Pour this mixture onto the bourbon biscuit base tin and bake for 25 mins or until the outer layer is set, but centre is still quite soft, as it will continue to cook as it cools. Leave aside to cool completely.
  • 5To make the decoration, melt the chocolate in the microwave, spread it thinly on a sheet of silicon or aluminium foil. Refrigerate to cool and set.
  • 6When the torte has cooled down completely, remove from tin, transfer to a serving plate. Peel out the chocolate from the sheet and break into shards, dust heavily with cocoa powder and arrange on top of Torte. Enjoy!!



09 September, 2020
Loved the fudgy texture after it sits an hour in the fridge. Taste got even better the next day. Tastes out of the world !
09 September, 2020
I topped it with sugar snow.