Until 2 days ago I thought I knew what a torte was. I didn’t. I thought it was a dense mousse-like tart, but in fact it’s just a type of cake that is denser than a standard cake. That’s based on wikipedia’s entry for torte and the fact it loosely describes the recipe I used here – using ground almonds and little flour. Brownies are, basically, a good example of a torte.
Second to that, it also seems to mean layered (I guess this is pretty much a perfect example, and is indeed impressive looking!)
I actually meant to cook something that seems to be called ‘truffle torte‘. Dense and mousse-like, set on a biscuit base or atop a thin cake layer. There are also ‘standard’ cakes, albeit layered and fancy, called truffle tortes. I wonder if it has a diverse meaning as it (presumably) exists in a few different languages?
Anyway, I cooked this: a chocolate torte. Not moussey, baked, dense and not unlike a brownie. The original recipe called for it to be ‘as is’ with no other layers. I added a biscuit/nut base. The result is something with a satisfyingly crunchy base, fudgey middle and crisp top. It is rich, which warrants small slices and a dollop of cream or ice cream when serving.
- 120 g butter
- 200 g biscuits (I used 140 g Oreos, 60 g digestives)
- 50 g peanuts
- 2 tsp sugar
- 50 g flour
- 200 g butter
- 200 g dark chocolate
- 4 eggs
- 200 g sugar
- 50 g flour
- 50 g ground almonds
- cocoa powder, for dusting
- Set the oven to 180C/160C fan/gas 4.
- Melt the butter and blitz the biscuits and the nuts. Combine all the ingredients and use to line the bottom of a 23 cm (9″) springform cake tin.
- Bake for 10 minutes, and set aside to cool while you make the filling. (The butter will drip through a springform tin, so place a tray on the oven floor to catch them.)
- In a bowl over gently simmering water, melt the butter and chocolate until smooth.
- Using an electric whisk, beat the eggs and sugar together for 5 mins until well combined.
- Pour the chocolate and butter mix into the eggs and sugar, then fold in carefully.
- Mix the flour, almonds anda pinch of salt together, then fold into the mix until even.
- Pour into the tin and bake for 45-50 mins until evenly set with a slight crust all over the top.
- Leave to cool in the tin, then release. Dust with cocoa and add a splodge of whipped cream or similar to serve.