The Ultimate Chocolate Torte Recipe
Are you looking for a chocolate dessert that’s rich, indulgent, and absolutely delicious? Look no further than Delia Smith’s chocolate torte recipe! This mouth-watering dessert is perfect for any occasion, from dinner parties to cozy nights in. With its velvety texture and intense chocolate flavor, it’s sure to satisfy even the most discerning sweet tooth.
Ingredients
- 225g dark chocolate, broken into pieces
- 175g unsalted butter, softened
- 150g caster sugar
- 4 large eggs, beaten
- 75g plain flour, sifted
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 20cm/8in cake tin and line the bottom with baking paper.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Remove from the heat and allow to cool slightly.
- In a separate bowl, cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, mixing well after each addition. Fold in the flour, baking powder, and salt until well combined.
- Stir in the melted chocolate until fully incorporated. Pour the mixture into the prepared cake tin and smooth the surface with a spatula.
- Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, dust with cocoa powder and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutritional Information
Per serving:
- Calories: 380
- Protein: 6g
- Carbohydrates: 35g
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 115mg
- Sodium: 75mg
- Potassium: 205mg
- Fiber: 3g
- Sugar: 25g
- Vitamin A: 12% DV
- Calcium: 4% DV
- Iron: 14% DV
Cooking Time
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Equipment
- 20cm/8in cake tin
- Baking paper
- Heatproof bowl
- Saucepan
- Spatula
- Wire rack
Serving Suggestions
This chocolate torte is perfect served with a dollop of whipped cream or a scoop of vanilla ice cream. You could also try dusting it with icing sugar or cocoa powder for an extra touch of sweetness.
Variations and Substitutions
You could try swapping the dark chocolate for milk or white chocolate to create a different flavor profile. Alternatively, you could add in some chopped nuts or dried fruit for a bit of extra texture.
Storage
This chocolate torte will keep for up to three days if stored in an airtight container in the fridge. You could also freeze it for up to three months – just wrap it in cling film and store in the freezer.
Tips and Notes
- Make sure the bowl you use to melt the chocolate is completely dry before you start – any water droplets could cause the chocolate to seize up and become grainy.
- If you don’t have a cake tin, you could also use a springform tin instead.
- Make sure the butter is properly softened before you start – if it’s too hard, it won’t cream together properly with the sugar.
- Be careful not to overmix the batter once you’ve added the flour – this could make the torte tough and dry.
Frequently Asked Questions
Can I make this chocolate torte gluten-free?
Yes – simply swap the plain flour for a gluten-free flour blend. You may need to adjust the baking time slightly, so keep an eye on it as it cooks.
Can I use margarine instead of butter?
We don’t recommend it – margarine has a higher water content than butter, which could affect the texture of the torte. Stick to using butter for the best results.
Delia Smith’s Chocolate and Orange Torte
Looking for a chocolate torte recipe with a fruity twist? Try this variation on Delia Smith’s classic recipe, which combines rich chocolate with zesty orange for a flavor explosion that’s sure to impress.
Ingredients
- 225g dark chocolate, broken into pieces
- 175g unsalted butter, softened
- 150g caster sugar
- 4 large eggs, beaten
- 75g plain flour, sifted
- 1 tsp baking powder
- Pinch of salt
- Zest of 1 large orange
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 20cm/8in cake tin and line the bottom with baking paper.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Remove from the heat and allow to cool slightly.
- In a separate bowl, cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs, mixing well after each addition. Fold in the flour, baking powder, salt, and orange zest until well combined.
- Stir in the melted chocolate until fully incorporated. Pour the mixture into the prepared cake tin and smooth the surface with a spatula.
- Bake in the preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, dust with cocoa powder and serve with a dollop of whipped cream or a scoop of orange sorbet, if desired.
Nutritional Information
Per serving:
- Calories: 390
- Protein: 6g
- Carbohydrates: 36g
- Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 115mg
- Sodium: 75mg
- Potassium: 205mg
- Fiber: 3g
- Sugar: 25g
- Vitamin A: 12% DV
- Calcium: 4% DV
- Iron: 14% DV
Cooking Time
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Equipment
- 20cm/8in cake tin
- Baking paper
- Heatproof bowl
- Saucepan
- Spatula
- Wire rack
Serving Suggestions
This chocolate and orange torte is perfect served with a dollop of whipped cream or a scoop of orange sorbet. You could also try dusting it with icing sugar or cocoa powder for an extra touch of sweetness.
Variations and Substitutions